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Home Dish Tandoori Keema Matar Aloo

Tandoori Keema Matar Aloo

Name: How to cook Tandoori Keema Matar Aloo - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 persons
Cuisine: Us

Introduce

Chef :

Naheed Alam

Tandoori Keema Matar Aloo

#Win #W4 Keema matar aloo is a delicacy from India and the Indian subcontinent. Here ground meat is cooked with fresh peas and potatoes and off coarse combined with great aromatic Indian spices. When the dish is smoked to give a tandoori flavour, it is called as "tandoori keema mater aloo."

Ingredient

Food ration :

4 persons

Cooking time :

20 minutes

400 grams

minced mutton

1 cup

potato cubes

3/4 cup

fresh peas

For

marination

1 cup

fried onion

2 tbsp

ginger garlic paste

100 grams

fresh curd

1 teaspoon

lemon juice

1 tsp

red chilli powder

1 tbsp

kashmiri chilli powder

1/4 tsp

turmeric powder

1 tbsp

coriander powder

1 tsp

roasted cumin powder

1 tbsp

kasuri methi

As per taste

Salt

1/2 cup

oil

For

cooking

2 medium sized

tomatoes (cut in pueces)

As required

Whole spices

green dardemoms

cloves

1 tsp

cumin seeds

cinnamon stick

6-8

pepper corns

bay leaves

2-3

chopped green chillies

1 tbsp

garam masala powder

2 tbsp

chopped coriander leaves

1 tsp

ghee for pouring on charcoal

Cooking instructions

* Step 1

Take mince in a large bowl, and add all the ingredients of marination. Mix well. Cover and keep in the fridge for 1 hour.

* Step 2

Heat 2 tbsp oil in a kadai/pan. Add potato cubes and fry for 5-6minutes on medium flame. Take out and keep aside.

* Step 3

Heat the remaining oil in the kadahi, add whole spices and saute for 30 seconds. Add marinated keema. Cover and cook on low medium flame till the liquid dries.

* Step 4

Saute for 2 -3 minutes. Add fried potatoes, peas, and tomatoes. Stir and add 1 cup water. Cover and cook on low flame till done.

* Step 5

Saute for a few minutes till the oil seperates, add garam masala powder and chopped green chilies. Garnish with coriander leave.

* Step 6

Now put off the flame. Put a steel cup in the center of the kadhai. Put a burning charcoal in the cup. Pour ghee over it and cover it immediately. Leave for 5-7 minutes.