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Keema Aloo Matar is a recipe which doesn’t specifically need to be made up on occasions. Beauty of this aloo matar dish is minced meat, Peas, potato & the spicy flavours mingle together. Probably you would have the ingredients in the house to make Keema Aloo Matar When I mention ‘spicy flavor,’ I’m not referring to an excessively hot taste or an overload of spices in the dish. You can enjoy these dishes on daily basis, Most of them enjoy the dishes having the 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.
Keema Aloo Matar recipe, the cheers to taste buds
Servings
4
servingsPrep time
30
minutesCooking time
1
hourCalories
550
kcalIngredients
Chicken mince, 800 gm (keema)
Properly chopped onions, 2
Chopped Green chillies, 1-2
large cloves of garlic – chopped fine, 5-6
ginger – chopped fine, 2 inches
lime juice, 2 tbsp
juicy tomatoes chopped fine, 2 medium size
peas (I used frozen ones), 1 cup
potato cubed, 1 medium size
coriander leaves chopped, 2 tbsp
sprigs mint leaves – roughly chopped, 2-3
red chilli powder, 1-1/2 level tsp
coriander powder, 1 tbsp
cumin powder, 1 tsp
turmeric powder, 1/2 tsp
garam masala powder, 1 level tsp
olive oil, 2-3 tbsp
salt
Method of keema aloo matar:
- First wash & drain the Keema properly. Set beside.
- Heat slightly oil in a big pan & fry onions till translucent. Add the chopped garlic, ginger & green chillies & fry for like 2 mins till they turn pale.
- Add the keema which is drained & fry it for a bit till the ginger, onion, garlic chilli mixture is well made.
- Include all the powders to mix finely. Make the flame low & cook for like 60 seconds before you add some tomatoes. Include salt for taste & cover & cook for like 5-7 mins and then start stirring in regular interval to keep it away from sticking to bottom.
- Then you have to add leaves of mint & lime juice & mix them well. Add peas & cubed potatoes cooked.
Aloo Matar is a delicious Indian dish made with minced meat (keema), potatoes (aloo), and green peas (matar). It’s typically served as a main course and can be enjoyed with various accompaniments. Here are a few serving suggestions:
Rice Serve Keema Aloo Matar with steamed basmati rice or fragrant pulao rice. The combination of flavors and textures complements each other perfectly.
Roti/Naan: Pair Keema Aloo Matar with freshly made roti (Indian bread) or naan. These breads are great for soaking up the rich and flavorful gravy.
Paratha: Keema Aloo Matar also goes well with stuffed parathas, such as aloo paratha (potato-stuffed flatbread) or gobi paratha (cauliflower-stuffed Flatbread.
Salad: Add a refreshing touch to your meal by serving a side salad alongside Keema Aloo Matar. A simple cucumber and tomato salad with a squeeze of lemon juice and a sprinkle of chaat masala can complement the dish nicely.
Raita: Prepare a cooling yogurt-based raita to serve as a side dish. Cucumber raita or boondi raita (yogurt with crispy chickpea flour balls) are great options to balance the flavors.
Pickles and Chutneys: Enhance the meal with a variety of Indian pickles and chutneys. Mango pickle, mint chutney, or tamarind chutney can add an extra layer of tanginess and spiceness.
Remember to adjust the spiciness of the dish and accompaniments according to your taste preferences. Enjoy your Keema Aloo Matar meal.
