Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, aloo keema matar. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Aloo keema matar is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Aloo keema matar is something which I have loved my entire life. They’re nice and they look fantastic.

Hi Everyone My names is Yasmin Huma Khan. I am gonna show you how to make the Delicious Dish ( Keema Aloo Matar ) at home. How To Make Perfact Aloo Keema Restaurant Style By Maria Ansari. Keema matar (English: "pea and minced meat") is a dish from the Indian subcontinent associated with the Mughals. "Keema matar" was popularly eaten in the courts of Mughal India.

To get started with this recipe, we must first prepare a few ingredients. You can cook aloo keema matar using 13 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Aloo keema matar:

1. Get 400 gm Keema
2. Take 4 sliced onion
3. Make ready 2 tbsp each ginger-garlic paste
4. Prepare 3 Tomato puree of big tomatoes
5. Get 2 potato peeled and cut into chunks
6. Make ready 1 cup Frozen peas
7. Prepare to taste Salt
8. Take 1 tsp Chilli Powder
9. Take As needed turmeric powder
10. Make ready 1 tsp coriander powder
11. Make ready 3 tbsp Refined oil
12. Prepare 2 tbsp Mustard oil
13. Prepare as needed Whole garam masala (laung, dalchini, choti elaichi, tejpatta)

Aloo matar recipe with step by step photos and video. This is a simple yet delicious Punjabi style aloo matar gravy which we often make at home. The recipe is an easy home style potato peas curry and. Not plain keema or matar keema or piyaaz keema.

Steps to make Aloo keema matar:

1. In a open deep pan add oil and fry the potatoes till light brown in col.
2. In the same oil add the whole garam masala when it start to splutter add the sliced onion and fry till golden brown in col.At this point add the ginger garlic paste and mix it well add the dry pow masala and cook for 5-7 min.
3. Add the tomato puree and cook for 7-8 min,now add the keema and give it a good mix add the peas and potatoes cover and cook over medium heat and keep stirring it after a gap.Add salt and a cup of water.Cover and cook till the oil separates and start floating over keema.

The recipe is an easy home style potato peas curry and. Not plain keema or matar keema or piyaaz keema. What I love love is aloo keema. I know this entire recipe can be made with matar (aka peas) but it just won't be the same till. This particular version, Classic Keema Matar (mince with peas) is one of two favourites in my own house, the other being Aloo Keema (mince with potatoes).

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