Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, alu matar qeema. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Alu matar qeema is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Alu matar qeema is something which I have loved my entire life. They’re nice and they look fantastic.
Aloo Matar Keema is a curry that mixed in whole spices and seasonings along with tomatoes and yogurt. Aloo Matar Keema (Potatoes, Peas, and Ground Beef Curry) is a delicious curry. My mom had an unique way of making this famous curry that I'd like to share with you all. Aloo Matar Kheema is a quintessential dish in every Muslim home especially during Ramadan.
To get started with this particular recipe, we must prepare a few ingredients. You can have alu matar qeema using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Alu matar qeema:
- Make ready 1/2 kg qeema(beef)
- Get 1/2 matar
- Make ready 2 large alu
- Make ready 2 medium onions
- Take 2 medium tomatoes
- Prepare 1 tbsp gg paste
- Get 1 tbsp lal mirch
- Get 1 tsp haldi
- Make ready 1 tsp pisa dhaniya
- Get 1 tbsp namak
- Prepare 1/2 cup oil
- Get 3 tbsp dahi
- Take Green chilli hara dhaniya
- Get 1 tsp pisa garam masala
Aloo Matar Qeema recipe is popular across all South Asian households. It is the perfect blend of meat and vegetables for the ideal dinner dish. Aloo Keema is a popular Pakistani & North Indian dish consisting of curried, minced or ground meat (keema) and potatoes (aloo). Keema, or qeema, can be prepared in a variety of ways (check out my beef curry roundup here) and is often paired with vegetables.
Instructions to make Alu matar qeema:
- Degchi m oil grm kar ke pyaz cut kar ke dalein jab pyaz lite brown hony lagy to is mein qeema add kar dein or sath hi adrak lehsan paste dal dein jab qeema pani chorny lagy to iss mein tamator tamam spices dal kar thori dair dm par rakh dein
- 20 mins mein qeema gal jata hai extra pani dry kar lein jab halka halka oil oper ane lagy dahi add kar dein or sath hi matar dal kar bhoonai krein jab dahi ka pani dry hony lagy to aloo daal dein
- Achy sy bhoonai krein ke oil nazar any lagy phir 1 cup pani daal kar tez heat par pkain jab boil any lagy to heat low kar dein or alu matar galny tak pkain
- Jab alu matar gal jain to hara dhaniya or hari mirchy or garam masala dal dein
- Apko gravy pasand hai to stove off kar dein
- Mery hubby ko dry pasand hai to mainy sara pani heat tez kar ke dry kar liya hai
- Note:kisi b khany mein pisa garam masala end par dalein jab dam par rakhy, pehly dalny sy khany ka color dark ho jata hai
Aloo Keema is a popular Pakistani & North Indian dish consisting of curried, minced or ground meat (keema) and potatoes (aloo). Keema, or qeema, can be prepared in a variety of ways (check out my beef curry roundup here) and is often paired with vegetables. Aloo Keema is a classic combination that's deeply flavorful, comforting, and it just happens to be my favorite. Learn how to make best Keema Aloo Mattar Recipe, cooking at its finest by chef at Masala TV show. A staple Pakistani meal, aloo keema is made using minced meat (aka keema) and potatoes in a dry gravy.
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