Keema Aloo Matar
A flavorful and easy-to-make minced meat curry with potatoes and peas, perfect for a hearty meal.
45m4Servings
Nutrition
614kcal
48gProtein
35gCarbs
33gFat
Ingredients
Mutton Mince
500 g
Onions
2 pieces
Tomatoes
3 pieces
Peas
1 cup
Potatoes
2 pieces
Oil
⅓ cup
Cumin Seeds
1 tsp
Ginger Garlic Paste
1 tbsp
Red Chilli Powder
1 tsp
Coriander Powder
1 tsp
Crushed Coriander Seeds
2 tsp
Turmeric Powder
⅓ tsp
Salt
1 tsp
Cumin Powder
1 tsp
Garam Masala Powder
½ tsp
Kasuri Methi
Optional
1 tsp
Coriander Leaves
¼ cup
Green Chillies
3 pieces
Lemon Juice
0.5 piece
Water
1 cup
Equipment
Pressure Cooker
Instructions
1Sautéing Aromatics and Mince
15m
15mHeat oil and temper cumin seeds
Heat 1/3 cup of oil in a pressure cooker over medium-high heat. Add cumin seeds and let them crackle for a few seconds.
Fry onions
Add sliced onions to the pressure cooker and fry them until they turn light golden brown.
Fry mince
Add the mutton mince and fry it nicely on high flame until its water gets dry completely. This should take about 3-4 minutes.
Add ginger-garlic paste and spices
Add ginger-garlic paste and all the powdered spices (red chilli powder, coriander powder, crushed coriander seeds, turmeric powder, salt, cumin powder, garam masala powder). Fry them nicely for 5-6 minutes on medium to high flame until the raw smell disappears.
2Adding Vegetables and Pressure Cooking
10m
10mAdd tomatoes and kasuri methi
Add sliced tomatoes and kasuri methi (if using). Fry them until the tomatoes become mushy. You can cover and cook for a few minutes to speed this up.
Add peas and potatoes
Add the cubed potatoes and peas to the pressure cooker.
Add water and pressure cook
Add 1 cup of water. Cover the lid of the pressure cooker and bring it to one pressure on high flame. Then, reduce the flame to low and simmer for 2 minutes.
Release pressure
Turn off the heat and let the pressure release naturally. Once the pressure is released, open the lid.
3Finishing and Serving
5m
5mAdd garnishes
Add chopped coriander leaves, sliced green chillies, and lemon juice to the keema aloo matar.
Mix and serve
Mix everything well and serve hot.
Tips
Ensure the mince is well-fried until its water dries up to prevent a raw taste.
Adjust the amount of water based on your desired gravy consistency; less water for a drier dish.
The pressure cooking time can be adjusted slightly based on the tenderness of the potatoes and mince.