Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, keema and peas aloo dum. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Sprinkle garam masala over the dish, cover I also added a little bit of curry powder and Balti seasoning. I threw in fresh cut up cauliflower instead of the peas. Served over cooked jasmine rice. keema,pakistani,aloo,keema aloo recipe,qeema AAmna's Kitchen,Cook with Saima. aamnaskitchen,Pakistani,Desi,Dhaba,cook,cooking,food,indian,punjabi,punjab,desi,chef,restaurant,dhaba,usa,uk,europe,canada,america,london,japan,australia,southafrica,southasian,middle east.
Keema and peas aloo dum is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Keema and peas aloo dum is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have keema and peas aloo dum using 18 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Keema and peas aloo dum:
- Get 500 gm small potatoes
- Make ready 400 gm chicken keema
- Get 2 medium sized paste
- Get 1 tsp garlic paste
- Prepare 1 tbsp ginger paste
- Get 3 medium size tomatoes
- Make ready Green chilies
- Take as needed Coriander leaves
- Get 1 tsp Mantra meat masala
- Make ready 1 tsp Garam masala
- Take 2 tsp Mustard oil
- Take 2 teaspoon turmeric powder
- Prepare 1 teaspoon Red chilli powder
- Prepare 2 teaspoon dhaniya(Coriander) and jeera(cumin) powder
- Prepare to taste Salt and sugar
- Take 1 Bay leaf
- Prepare Handful green peas
- Take 2 tbsp tomato puree
What I love love is aloo keema. Keema Peas (Minced Lamb & Peas) - Al's Kitchen. Matar Keema Recipe _ Keema Matar _ Minced Meat and Peas Recipe _ Village Food Secrets. A different way to make a well-loved favourite.
Instructions to make Keema and peas aloo dum:
- In a pan add mustard oil. Wash the potatoes peel them and put in the hot oil. Add turmeric, red Chile and salt and fry it.
- Now cover and fry it till the potatoes turn little brown.
- In an khadi add mustard oil, when it becomes hot add bay leaf and whole jeera
- Then add onion paste fry it then add ginger and garlic paste and chopped green chiles. Fry the masala. Then add chopped tomatoes, turmeric powder, redchile powder, little salt and let it cook for 3-4 min. Then add jeera and dhaniya powder.
- When the masala is fried add the keema and some chopped coriander. Now let the keema cook in the masala. Add some tomatoes puree and the meat masala. And let it cook for 5 min by covering
- Now add the fried aloo, handful of green peas, sugar and mix them well. Also add coriander leaves. Mix them well add water and salt to taste.
- Now cover and let it cook. Till the keema and aloo are fully cooked. Add garam masala powder and coriander leaves. Serve it with roti/paratha/luchi.
I saw this recipe on a Pakistani cooking show and was struck by how a masala base was made first, and the keema added after. Great served with parathas or chapati, alongside a mint raita. Aloo Keema recipe is a Pakistani dish which has been popular across the Indian subcontinent due to the nutritional value and exceptional taste. Aloo keema recipe basically includes potatoes with minced meat (mutton, chicken or beef) and is cooked in a unique way which transforms th. The aloo matar keema curry is a popular recipe eaten all over the Indian subcontinent i.e. in countries of Bangladesh, Pakistan and India.
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