ALOO KEEMA
Warm, savory ground meat stewed with potatoes and peas. Tons of ginger and garlic flavor this dish, along with garam masala and chilli powder. Though traditionally made with lamb, I like to use ground turkey to make it an easier/healthier weekday meal.
Servings: 4| Total Time : 30 minutes
Aloo Keema
Yield: 4
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Ingredients
- 2 cardamom pods, slightly crushed.
- 1 inch cinnamon
- 3 dried red chillies, torn in half (optional)
- 1 medium/large red onion, roughly chopped
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp tomato paste
- 1 tsp chilli powder (adjust to spice preference)
- ½ tsp turmeric powder
- 1 tbsp garam masala
- 1 lb ground meat (I usually use turkey)
- 1 cup potato, cubed into ½ inch pieces
- ½ cup frozen peas
- 1/2 cup plain yogurt
- ¼ cup cilantro, roughly chopped
- 1 tsp salt or to taste
- 2 tbsp neutral oil (add only 1 tbsp if using red meat)
Instructions
- Heat 2 tbsp oil over a medium flame. Add the 1” cinnamon piece, 2 red chillies and 2 cardamom pods. Fry the whole spices for 1 minute (the cinnamon will puff up slightly) before adding 1 tbsp minced ginger, 1 tbsp minced garlic and 1 roughly chopped onion.
- Sauté for a few minutes until the onion has softened. Mix in 2 tbsp tomato paste and let it caramelize for 3-4 minutes, stirring often to prevent burning.
- Mix in 1 tsp chilli powder, 1 tbsp garam masala, ½ tsp turmeric powder. Let them cook down for 2 minutes, mixing often.
- Add 1 lb ground meat, breaking it apart as well as you can. Once the meat is browned and cooked through, mix in 1/2 cup yogurt, 1 cup water and 1 cup diced potato.
- Let the mixture come to a gentle simmer, then cover with a lid and let it cook for about 10 minutes, until the potatoes are cooked through. Stir every so often and add water if it’s looking too dry.
- Remove the lid, and add the frozen peas. Once the peas are warmed through, cut the heat and gently mix in ¼ cup roughly chopped cilantro.
- Serve warm