Aloo Keema Matar Recipe

Ingredients:

Minced Meat (Keema) - 200 gram
Mustard oil - 1/2 cup
Onion - 2
Bay leaf - 2
Cinnamon stick - 1/2 inch piece
Turmeric powder - 1/2 teaspoon
Red chili powder - 1 teaspoon
Salt to taste
Tomato - 2
Coriander leaves - 2 tbsp
Potato - 2
Green peas - 1/2 cup

Ingredients for grinding:

Cumin seeds - 1 teaspoon
Black pepper - 1/2 teaspoon
Cloves - 2
Cardamom green - 2
Cardamom brown - 1
Mace - 1/2 blade
Nutmeg - Small piece, the size of black pepped
Onion - 1

Methods for how to make :

1. Keep all the ingredients ready for grinding. In a grinder add all the ingredients mentioned in the table above “ Ingredients for grind”. Add 2-3 tbsp water and grind it to make the fine paste.
   

2. Peel off the skin of potato and cut into small pieces. Chop the tomatoes as well.
   

3. Wash the minced meat properly. Heat the pressure cooker with oil and sauté with chopped onion, bay leaf and cinnamon stick.
   

4. Fry onion till it is light golden in the color. Add minced meat to the cooker. Cook it on a medium flame till the water is evaporated and the meat is dry.
   

5. Then add ginger-garlic paste. Cook it on a low flame for another 3-4 minutes. Keep stirring in between the process to avoid burning.
   

6. Add turmeric powder, red chili powder and salt.
   

7. Add ground spices (prepared in step 1) and 2 tbsp water.
   

8. Add chopped tomato. Cook it on a medium to low flame till the tomato is mushy and oil shows separately.( it will take about 8-10 minutes)
   

9. Add potato, green peas and 1/4 cup water. Mix it well, check salt, if need adjust it according to your taste.
   

10. Close the lid of the pressure cooker, and pressure cook it on a high flame for one whistle, then keep the flame low and cook for another 7-8 minutes. Switch off the flame. Let the pressure settle down, open cooker and add chopped coriander leaves. Delicious Aloo Keema Matar is ready to serve. Serve hot with chapatti.
    

11. Enjoy!