Dhaba Style Keema Aloo Karahi by @samsweetandspicetreats

1h5
Medium

4 servings

🫗

120 ml

Cooking Oil

🟢

2 pods

Green Cardamom

🪵

1

Cinnamon Stick

⚫

3

Black Peppercorns

🧅

400 g

Onion

🫚

15 ml

Ginger Garlic Paste

🍅

3

Tomatoes

🌶️

7.5 ml

Red Chili Powder

🧂

2.5 ml

Garam Masala Powder

🟡

5 ml

Turmeric Powder

🧂

9 g

Salt

🌿

5 ml

Coriander Powder

🌶️

2.5 ml

Kashmiri Red Chili Powder

🥛

0.25 cup

Yoghurt

🥩

500 g

Beef Mince

🌿

0.5 tbsp

Kasuri Methi

🥔

4

Potatoes

💧

480 ml

Water

🌶️

3

Green Chillies

🌿

1

Ginger

🌿

30 ml

Fresh Coriander

🫚

2.5 cm

Ginger Julienne

Preparation Steps

  1. Step 1/14

    Slice the 2 large onions, cube the 4 medium potatoes, grind the 3 tomatoes, and julienne the 1-inch piece of fresh ginger.

    onion
    potato
    tomato
    fresh ginger
    🔪knife
    🟫cutting board

  2. Step 2/14

    Heat 1/2 cup cooking oil in a wok over medium heat. Add 2 green cardamom pods, 1 cinnamon stick, and 2 to 3 black peppercorns.

    cooking oil
    green cardamom
    cinnamon stick
    black peppercorns
    🥄wooden spoon

  3. Step 3/14

    Add the sliced onions to the wok. Fry them until deep golden brown, stirring regularly to prevent burning.

    onion
    🥄wooden spoon

  4. Step 4/14

    Add 1 tablespoon ginger garlic paste. Stir and cook for 1 minute until its raw aroma fades.

    ginger garlic paste
    🥄wooden spoon

  5. Step 5/14

    Add the ground tomatoes. Cook for 4 to 5 minutes, stirring until the tomatoes soften and the mixture becomes saucy.

    tomato
    🥄wooden spoon

  6. Step 6/14

    Add red chili powder, garam masala powder, turmeric powder, salt, coriander powder, and Kashmiri red chili powder. Stir continuously for 2 minutes.

    red chili powder
    garam masala powder
    turmeric powder
    salt
    coriander powder
    🌶️Kashmiri red chili powder
    🥄wooden spoon
    🥄measuring spoons

  7. Step 7/14

    Stir in 1/4 cup whisked plain yogurt. Cook for 4 to 5 minutes until the yogurt is fully incorporated and oil begins to separate at the edges.

    plain yogurt
    🥄wooden spoon
    🥛measuring cups

  8. Step 8/14

    Add 500 g ground beef. Break up the mince and cook until it changes color and is no longer pink.

    ground beef
    🥄wooden spoon

  9. Step 9/14

    Sprinkle in 1/2 tablespoon dried fenugreek leaves. Mix thoroughly with the beef masala.

    dried fenugreek leaves
    🥄wooden spoon
    🥄measuring spoons

  10. Step 10/14

    Add the cubed potatoes and 2 cups water. Bring the karahi to a boil.

    potato
    water
    🥄wooden spoon
    🥛measuring cups

  11. Step 11/14

    Cover the wok and simmer over low heat for 20 to 25 minutes, until the potatoes are nearly tender.

    🫕lid

  12. Step 12/14

    Add the 2 to 3 green chilies, julienned fresh ginger, and 1 to 2 tablespoons chopped fresh coriander. Stir gently.

    green chili
    fresh ginger
    fresh coriander
    🥄wooden spoon

  13. Step 13/14

    Cover the wok and cook over low heat for 8 to 10 minutes, until the potatoes are tender and the sauce is thick.

    🫕lid

  14. Step 14/14

    Garnish with the remaining fresh coriander and fresh ginger. Serve hot with naan, roti, or rice.

    fresh coriander
    fresh ginger

Composition

Ingredients

Types

Fat, Spices, Vegetables, Condiments, Seasonings, Liquids, Herbs

Ingredients

Cooking oil, Green cardamom, Cinnamon stick, Black peppercorns, Onion, Ginger garlic paste, Tomatoes, Red chili powder, Garam masala powder, Turmeric powder, Salt, Coriander powder, Kashmiri red chili powder, Yoghurt, Beef mince, Kasuri methi, Potatoes, Water, Green chillies, Ginger, Fresh coriander, Ginger julienne

Allergens

to inform

Dietetics

Dietary regimen

High Protein, Gluten Free

Calories

610 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 43g, Fat: 35g, Fiber: 6g, Sugar: 8g

Nutritional Information

Minerals

Iron: 5.2mg, Potassium: 980mg, Calcium: 105mg, Sodium: 780mg

Vitamins

Vitamin C: 30mg, Vitamin A: 145mcg, Vitamin B12: 1.5mcg, Vitamin B6: 0.7mg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

knife, cutting board, wooden spoon, measuring cups, measuring spoons, lid

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Curry

Occasions

Ramadan, Iftar, Dinner, Family Meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian, Dhaba

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Tender, Thick, Saucy, Chunky, Juicy

Flavors

Spicy, Savory, Aromatic, Earthy, Tangy, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool completely before refrigerating,Store in an airtight container,Reheat until piping hot), freezer : 2 to 3 months (Freeze in airtight portions,Thaw overnight in the refrigerator,Reheat gently with a splash of water if needed)