اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
This aloo keema matar recipe is one of my favourite curries. You can use either lamb minced meat or chicken minced meat. I personally prefer lamb keema over chicken keema, but it is up to you. My siblings prefer lamb keema (with the exception of my sister who is a special case and prefers chicken keema). As I write this my mum is having a go at me for talking about food all the time, which is not untrue. I do love to cook.
You could also use beef minced meat, but I have never personally made it. My family and I very rarely eat beef. I’m not really sure why. I supposed since we have been young my mum has never bought beef. I have been wanting to make cheeseburgers and for that I would use beef meat, so we’ll see how that goes before I introduce beef meat into the family on a more regular basis.
I have seen a lot of keema videos a lot and a lot of the recipes overcomplicate things and add a million spices in there because they want to cause a spice overdose or something. I personally don’t like the taste that coriander powder and cumin powder give to my curries, so I try to reduce the amount I put into my curries. My mum has this spice blend, and a lot of my other family members do this as well. but basically, my mum mixes up a combination of chilli powder, turmeric powder, coriander powder and cumin powder to create a new mix. It’s called ‘basaar’ and I’m not sure if it’s just a family thing or if others do it as well. Instead of using a mix of spices my mum just adds in the spice blend. It is way more convenient. I have no idea the ratio of spices my mum uses because my mum eyeballs everything and I just watch them as they throw things together. I aspire to have that level of expertise one day.
This was one of the first videos I made for my YouTube channel. I remember my uncle and auntie laughed at me, because I was getting really confused as to when to stop and start recording the videos, so I ended up letting the minced meat cook too much as I was trying to sort out the other things on the side. However, I have significantly improved on my YouTube video making skills and so making food on camera is a lot easier now.
This minced meat curry combines meat, potatoes and peas for a delicious and spicy curry for dinner!
Aloo keema curry is a delicious and classic curry recipe made with minced meat, potatoes and peas. This keema recipe will help you to make an authentic aloo keema matar curry. These Indian spices are easy to find and make this keema aloo recipe filled with flavour. The minced meat used can be chicken or lamb and it is usually served with plain naan or chapatti. The perfect choice for curry night!
- 50ml Vegetable Oil
- 500g Minced Meat/Keema (lamb/chicken)
- 2 Potatoes/Aloo
- 1 Onion/Pyaz (finely diced)
- 2 Tomatoes (chopped)
- 4 Garlic Cloves/Lehsan (crushed)
- 2 Green Chillies (finely chopped)
- 1 tsp. Salt/Namak
- 1 tsp. Chilli Powder/Laal Mirch Powder
- 1 tsp. Turmeric Powder/Haldi
- 1 tsp. Dried Fenugreek Leaves/Methi
- 1 tsp. Garam Masala
- 50g Frozen Peas/Matar
- Coriander/Dhaniyaa (finely chopped)
- In a large pan heat up the vegetable oil on medium heat
- Add the finely diced onions and sauté for a few minutes until softened
- Add the chopped tomatoes and crushed garlic cloves
- Mix in then cover and cook for 10 minutes on a low-medium heat
- Once the tomatoes have softened add the salt, chilli powder, turmeric powder and dried fenugreek leaves
- Cook the spices for 10 minutes adding a little water to ensure the spices do not burn
- Add the minced meat and the finely chopped green chillies
- Break up the mince and ensure that the spices are evenly distributed before covering with a lid
- Cook on medium heat for 15-30 minutes – lamb mince will take longer than chicken mince
- As the mince is cooking, peel the potatoes and chop into bite-sized chunks
- Add the chopped potatoes into the pan and cover for a further 15 minutes until the potatoes are softened
- Add the frozen peas, chopped coriander and garam masala
- Cover and cook for 5 minutes
- Your aloo keema is ready!