Keema Aloo Matar - recipe by Foodie's Hut

Keema Aloo Matar

Minced Goat and Potato Peas Curry

Keema Aloo Matar is one of those recipes which you can make any time of the week or weekends. The beauty of the dish is the minced meat, potato, Peas, and the spicy flavours mingle together and probably you would have all the ingredients in the house to make the dish. Now when I say spicy flavour, that doesn't mean a fiery taste you will get in the dish or the overdose of spices. On a daily basis, I enjoy the dishes have subtle flavours. This is an aromatic dry curry which you can serve with Roti, Paratha, Naan bread, but sometimes I make a semi thick gravy to serve with rice or Pulao.

Here is my Keema Aloo Matar recipe, I think you will love it.

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Serves: 4-5

Ingredients:

  • 500 gm minced Goat or Lamb
  • 1 ½ cup diced and cubed Potato
  • ½ cup peas
  • 2 medium sized finely chopped onion( Approx 2 cups)
  • 1/2 cup tomato paste( depending on sourness of Tomatoes)
  • 2 ½  tsp Garlic paste
  • 2 tsp Ginger paste
  • 3 tsp coriander powder
  • 2 tsp cumin powder
  • 1 tsp hot red chili powder
  • ½ tsp turmeric powder
  • ½ tsp Shahi  Garam masala
  • 1/2 tsp of Crushed dry Fenugreek leaves( Kasuri Methi)
  • 2 Green Chillies chopped
  • 4 Tbsp Mustard oil
  • Salt  to taste
  • a handful of fresh coriander leaves

For tempering

  • ½ tsp cumin seeds
  • 2-3 Cardamom
  • 3-4 Cloves
  • 1 Bay leaf
  • 1 tiny stick of Cinnamon

Process:

  1. In a shallow bowl, except Garam masala, add all ground spices and salt, add a couple tablespoon of water.make a paste and keep aside.
  2. Preheat a cooking pot over medium heat, pour oil and heat the oil, reduce the heat to low,  add potatoes, sprinkle salt and cook until potatoes are half way cooked through, remove from oil.
  3. Add the whole spices to the remaining oil, move around the spices to the oil with a wooden spatula, this will help to allow to extract the aroma from the spices.
  4. Add chopped onion, ginger, garlic paste, sprinkle salt and over medium-low heat continue to cook until onion is softened and developed a brown colour.
  5. Add tomato paste, the mixed spice paste, let it cook until the raw smell of the spice mixture has gone and developed a reddish colour.
  6. Add ground or minced meat, with the help of a spatula break all the lumps, add peas, fried potato, and Shahi garam masala, mix everything together and let it cook until the oil is separating from the mixture.
  7. Add chopped coriander leaves, green chilies, and Kasuri Methi, and a half cup of warm water, give a stir to mix everything and cover with a lid.
  8. Let it comes up to a boil, reduce the heat to medium and continue to cook for another 4-5 minutes, then turn off the heat and give 10 to 15 minutes standing time before serve.

Recipe by: Shyamali Sinha

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