Keema Aloo|The delicacy of Nawabs

Updated: Dec 22, 2019

One cannot think well, love well and sleep well if one has not dined well.

-Virginia Woolf

Keema  is a traditional meat delicacy popular across the Indian subcontinent. The word ‘Keema’ is believed to have been borrowed from the Turkish word ‘Kıyma’, which means minced meat. "Keema" was popularly eaten in the courts of Mughal India. In royal families of the Indian subcontinent, the dish was served at special occasions and events like weddings and celebrations etc. In Mughal families it was included in weekly menu. It is typically minced mutton curry with peas or potatoes. Serve it hot with Tawa Naan or Mumbai style Paav, it sure will titillate your taste buds.





Ingredients


  • Refined Oil- 100 Ml 

  • Bay leaves- 2  to 3 Leaves 

  • Cinnamon- 1 to 2 Sticks 

  • Green Cardamom- 4 to 5 Pods 

  • Clove- 2 to 3 Pods

  •  Black Cardamom- 1 Pod 

  • Black Pepper-1 Tbsp 

  • Jeera- 1 Tsp Mace/Javitri- 1 Pc

  • Onion- 4 to 5 (Finely chopped)

  • Minced Meat/Keema - 500 Gms 

  • Ginger & Garlic Paste - 2 Tbsp

  •  Turmeric Powder- Just a Pinch 

  • Red Chilly Powder- 2 Tsp 

  • Coriander Powder- 2 Tsp 

  • Garam Masala Powder- 1 Tsp

  •  Salt- To taste 

  • Tomato- 2 to 3* (Chopped) 

  • Potato- 2 to 3 Small (Half Cut)

  •  Green Chilly- 4 to 5* (Long Cut) 

  • Coriander leaves  - Garnishing

PROCESS


Step 1



Preheat the pan and add the refined oil (100 ml). Now add bay leaves (2-3 Leaves), Cinnamon (1- 2 sticks), Green Cardamom (4-5 pods), Clove (2-3 pods), Black Cardamom (1 Pod), Black Pepper(1 Tsp), Cumin Seed (1 Tsp), Mace/Javitri (1pc)  and lightly toss it on low flame.

STEP 2



Fry onions (4 - 5 pcs), finely chopped, into the pan until soft and light brown.

STEP 3



Now add  Keema (Minced Meat-500 gms) into the oil and let it cook for 3 to 4 Minutes on low flame until the moister starts releasing from the meat. Now  Ginger & Garlic Paste (2 Tsp), Turmeric Powder (just a pinch), Red Chili Powder (2 tsp), Coriander Powder (2 Tsp), Garam Masala Powder (1 Tsp), Salt ((to taste) and stir cook it on low flame for 10 minutes.


STEP 4



Add Tomatoes (2 - 3 medium Chopped) and stir cook and close the lid for 5 Minutes. Now its Potato's (2 - 3 Half Cut) turn to go into the Pan followed by Green Chili (3 - 5 pcs split cut). Stir cook for 5 minutes and add water to the level of meat and close the lid for sim Cooking. Let all the water dry out until the oil is fully released comes up to the top.

Garnishing & Accompaniments

Garnish it with Coriander leaves and give a facelift with Mint Leaves &  Lemon. Best served with Tandoori Roti / Tawa Naan/Zeera Pulao.

Top Tips

  • Take fresh minced meet, preferably grounded with hand, as Machine ground meet is good for kebab but not for Keema Dish. 

  • Try to use minced meat with zero fat, as much as possible, because  Fat has its own taste which might subdue the true flavours of the meet and spices.

  • Tomato gives slightly tangy flavour and makes the meet very soft.

  • Use small size potatoes, split cut into half, and don't fry it or boil, just add it raw to cook in juices of meat and spices.

  • Great dish is the fruit of immense patience and sim cooking enhances the flavor and taste.


58 views1 comment

Recent Posts

See All