Aloo Keema is a delicious and incredible Pakistani equation made with minced (ground) nuts and bolts. It’s typically given roti, however then again is unnecessarily yummy with rice and a side of clear Kachumbar Salad and Cucumber Raita.
So today I’m sharing a very desi, inescapable equation that is made all over Pakistan – Aloo Keema. What does Aloo Keema mean? Keema is ground or minced meat in Urdu, and Aloo is potato.
ALOO KEEMA – EASY GROUND BEEF CURRY
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Aloo Keema is a tasty and excellent Pakistani recipe made with minced (ground) basics. It’s commonly given roti, and yet is excessively yummy with rice and a side of essential Kachumbar Salad and Cucumber Raita.
So today I’m sharing a very desi, widespread equation that is made all over Pakistan – Aloo Keema. What does Aloo Keema mean? Keema is ground or minced meat in Urdu, and Aloo is potato.
Aloo Keema equation is a comfort sustenance in Pakistan, and gave paratha and some achaar, it’s such an impeccable mix!
It’s a humble, yet relieving and delightful equation. It’s in like manner a one pot equation, which means its too easy to even think about making, and little cleaning up is required.
Btw, do you spell it as Keema or Qeema? Whatever you like, it’s so far a delicious recipe!!
SO WHICH KEEMA SHOULD YOU USE FOR THIS ALOO KEEMA?
Since keema is minced (ground) meat, you can pick between cheeseburger keema, sheep keema or even chicken keema. It slips to your tendency, and remembering that most by far make keema aloo with minced sheep, I like to use meat keema. Chicken keema is an unprecedented decision also, since its a lean meat, and that similarly suggests the cooking time will be to some degree less too.
WHAT KIND OF POTATOES WORK BEST FOR ALOO KEEMA CURRY?
Rosy dark colored potatoes are ideal for this equation, since they keep their shape and have an unprejudiced taste.
SO HOW DO YOU MAKE PAKISTANI ALOO KEEMA?
Keema Aloo is a one pot equation, and it’s very easy to make. The primary concern anyway is that it ought to be cooked for a minute, since one, we need to bhuno the keema (until the oil disengages) and moreover, we need to consider the potatoes to cook through totally.
Start via singing severed onion in no time of oil, until its placated and just to some degree splendid.
By then incorporate the keema (I used meat keema), and ginger and garlic stick. In like manner incorporate the flavors now, and cook on high for 15 minutes or close, until you can see the oil disconnecting and ascending to the top.
Incorporate the tomatoes and around 1/4 cup water. Lower the glow, and spread the pot and cook for another 15 mins or something like that, until the tomatoes have mellowed and cooked.
At the point when the tomatoes have cooked, incorporate the potatoes and another 1/4 cup of water. Also incorporate the green stew. Spread the pot before long, and cook for an extra 15 minutes, until the potatoes have cooked through. Keep blending in, or else the keema may hold fast to the base of the pot.
At the point when the potatoes are cooked through, oust the top and let the keema cook for an extra couple of minutes, until the oil disengages before long. Top with stacks of hacked coriander.
Moreover, that is it, straightforward peasy keema aloo recipe is readied!!
WHAT TO SERVE WITH KEEMA ALOO?
Keema Aloo goes really well with roti, paratha, naan or percolated rice. It furthermore consolidates charmingly with sides, for instance, Cucumber Raita, Kachumber Salad and Green Chutney. I may have or probably won’t have joined with this scrumptious Greek Salad too, and there were no qualms using any and all means.
Btw, this Aloo Keema similarly tastes magnificent with this Daal. Yum, yum!
I do believe you endeavor this class Pakistani recipe, and in case you do, I’d love to hear your information!!
4 tablespoons oil
1 medium red onion hacked finely
500 grams minced meat sheep, cheeseburger or chicken – I used burger
1 tablespoon garlic stick
1 tablespoon ginger stick
1 teaspoon kashmiri lal mirch kashmiri red stew powder
1/2 teaspoon turmeric powder
1 teaspoon salt or to taste
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
3 medium tomatoes hacked finely
2 medium potatoes stripped and hacked into 1 inch 3D squares
1 green stew
1/4 cup hacked coriander
1/4 – 1/2 cup water
In a colossal pot, heat the oil and saute the hacked onion until fragile, translucent and delicately splendid.
Incorporate the minced meat, the flavors and the ginger garlic stick. Cook on high warmth (blending reliably) for around 15 minutes until the meat is essentially cooked through, and you can start seeing the oil confining.
Incorporate the tomatoes, and around 1/4 cup water. Lower the glow and spread the pot. Cook for around 15-20 minutes (blending inconsistently), until the tomatoes have cooked through and loose.
By and by incorporate the potatoes, green bean stew and another 1/4 cup of water. Spread and cook until the potatoes are cooked through (blending now and again). This will take an extra 15 minutes or something to that effect.
At the point when the potatoes are cooked through, oust the spread and augmentation the glow and cook the minced meat for around 4-5 minutes until you can see the oil secluding again.
Top with sliced coriander and serve quickly with rice or naan.