Aloo qeema is a classic dish of India and Pakistan. Although keema is most often consumed in north India, Pakistan, and Bangladesh, some people think the dish originated in Persian cuisine since it was first listed as a recipe in Ain-I-Akbari, a book about the reign of emperor Akbar. Everyone, including kids love to have this dish in lunch or dinner. Minced lamb meat is simmered in spicy sauce. The tender potatoes and flavorful keema (minced meat) is the true definition of comfort food in all desi households.
- Ingredients
- Mince: 1 kg
- Chopped potato: ½ kg
- Garlic; 1 tablespoon
- Onion:1 chopped
- tomato: 1 chopped
- Water: ½ glass
- Salt: 1tablespoon
- Cumin seeds: 1 tablespoon
- Chilli flakes
- Turmeric powder
- Red chilli powder
- Coriander powder
Steps to follow
- Take a pressure cooker and water in it
- Then add mince (qeema) to it
- Add chopped onions, tomatoes, garlic to it
- Then add salt and cumin seeds to it
- Then wait for 15 minutes to cook it under pressure
- Then in a wok take oil and add this cooked mince to it
- Add all the dry spices in it
- Add chopped tomatoes in it and cover it for 5 minutes.
- Then cook for 10 minutes on a high flame
- Then add chopped potatoes to it & cover ot for 5 minutes on low flame.
- Then garnish it with coriander leaves
Servings:
Serve it with chapati or paratha
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