Aloo Keema Aur Mattar
Aloo Keema Aur Mattar
Ingredients
- 3 pounds lean ground beef, 90/10
- 1 onion, large, diced
- 2 heaping tablespoons ginger garlic paste
- 3 heaping tablespoons Keema Masala, or alternative spices below
- 2 teaspoons salt
- 1 teaspoon red chili powder, or to taste
- 2 tomatoes, medium, diced
- 2 potatoes, large, cubed (golden potatoes preferred)
- 3 green chilies, diced
- 1/2 bunch cilantro, chopped
- 1 cup frozen green peas
- 2 tablespoons neutral oil, as needed for sautéing
Alternative Spices (if not using Keema Masala)
- 2 tablespoons coriander powder
- 1 tablespoon cumin powder
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- 1 teaspoon garam masala
- 3/4 teaspoon cinnamon powder
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
Instructions
- 1
Place a large pan or pot over high heat. Add the neutral oil to the pan.
⏱️ 1 min
- 2
Add the diced onion to the hot oil. Sauté the onions, stirring frequently, until they are very golden brown. This step is crucial for developing deep flavor and should take about 15 minutes.
⏱️ 15 min
- 3
Add the ginger garlic paste to the browned onions. Sauté for 1-2 minutes, or until the raw smell of ginger and garlic dissipates.
⏱️ 2 min
- 4
Add the lean ground beef to the pan. Using a wooden spoon or spatula, break up the ground beef thoroughly as it cooks until no pink remains.
⏱️ 8 min
- 5
Stir in the Keema Masala (or the alternative spices: coriander powder, cumin powder, turmeric, black pepper, ginger powder, garlic powder, garam masala, cinnamon powder, ground cloves, and ground cardamom). Add the salt and red chili powder.
⏱️ 2 min
- 6
Mix the spices into the meat very well, continuing to break up any large pieces of meat.
⏱️ 3 min
- 7
Add the diced tomatoes and cubed potatoes to the pan. Gently bury the potatoes under the meat mixture to ensure they cook evenly.
⏱️ 3 min
- 8
Cover the pan with a lid and reduce the heat to medium-low. Simmer for about 20 minutes, allowing the potatoes to cook through.
⏱️ 20 min
- 9
After 20 minutes, remove the lid and check if the potatoes are tender. If not, cover and continue to simmer for a few more minutes until tender.
⏱️ 2 min
- 10
Add the chopped cilantro and diced green chilies to the pan. Stir them into the keema mixture.
⏱️ 2 min
- 11
Add the frozen green peas to the pan and mix them in.
⏱️ 1 min
- 12
Cover the pan again with the lid and simmer for another 5 minutes, allowing the peas to cook and the flavors to meld.
⏱️ 5 min
- 13
Remove from heat. Your Aloo Keema Aur Mattar is now done and ready to be served. Garnish with additional fresh cilantro if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Aloo Keema Aur Mattar
- 3 pounds lean ground beef, 90/10
- 1 onion, large, diced
- 2 heaping tablespoons ginger garlic paste
- 3 heaping tablespoons Keema Masala, or alternative spices below
- 2 teaspoons salt
- 1 teaspoon red chili powder, or to taste
- 2 tomatoes, medium, diced
- 2 potatoes, large, cubed (golden potatoes preferred)
- 3 green chilies, diced
- 1/2 bunch cilantro, chopped
- 1 cup frozen green peas
- 2 tablespoons neutral oil, as needed for sautéing
Alternative Spices (if not using Keema Masala)
- 2 tablespoons coriander powder
- 1 tablespoon cumin powder
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- 1 teaspoon garam masala
- 3/4 teaspoon cinnamon powder
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
Instructions
- 1
Place a large pan or pot over high heat. Add the neutral oil to the pan.
⏱️ 1 min - 2
Add the diced onion to the hot oil. Sauté the onions, stirring frequently, until they are very golden brown. This step is crucial for developing deep flavor and should take about 15 minutes.
⏱️ 15 min - 3
Add the ginger garlic paste to the browned onions. Sauté for 1-2 minutes, or until the raw smell of ginger and garlic dissipates.
⏱️ 2 min - 4
Add the lean ground beef to the pan. Using a wooden spoon or spatula, break up the ground beef thoroughly as it cooks until no pink remains.
⏱️ 8 min - 5
Stir in the Keema Masala (or the alternative spices: coriander powder, cumin powder, turmeric, black pepper, ginger powder, garlic powder, garam masala, cinnamon powder, ground cloves, and ground cardamom). Add the salt and red chili powder.
⏱️ 2 min - 6
Mix the spices into the meat very well, continuing to break up any large pieces of meat.
⏱️ 3 min - 7
Add the diced tomatoes and cubed potatoes to the pan. Gently bury the potatoes under the meat mixture to ensure they cook evenly.
⏱️ 3 min - 8
Cover the pan with a lid and reduce the heat to medium-low. Simmer for about 20 minutes, allowing the potatoes to cook through.
⏱️ 20 min - 9
After 20 minutes, remove the lid and check if the potatoes are tender. If not, cover and continue to simmer for a few more minutes until tender.
⏱️ 2 min - 10
Add the chopped cilantro and diced green chilies to the pan. Stir them into the keema mixture.
⏱️ 2 min - 11
Add the frozen green peas to the pan and mix them in.
⏱️ 1 min - 12
Cover the pan again with the lid and simmer for another 5 minutes, allowing the peas to cook and the flavors to meld.
⏱️ 5 min - 13
Remove from heat. Your Aloo Keema Aur Mattar is now done and ready to be served. Garnish with additional fresh cilantro if desired.
⏱️ 1 min