Dhaba Style Keema Aloo by @samsweetandspicetreats

50 min
Medium

4 servings

🍗

500 g

Mince (chicken, Beef Or Mutton)

🧅

240 ml

Onion

🍅

360 g

Tomatoes

🌶️

15 g

Green Chillies

🥔

300 g

Potatoes

🧂

3 g

Salt

0.5 tsp

Zeera

🌶️

1.3 g

Red Chilli Powder

🟡

0.8 g

Turmeric Powder

🌿

1 tsp

Coriander Powder

🫙

0.5 g

Garam Masala Powder

🧄

15 ml

Ginger Garlic Paste

🌿

1 tsp

Kasuri Methi

🫗

120 ml

Oil

💧

240 ml

Water

Preparation Steps

  1. Step 1/10

    Slice the onion, chop the tomatoes and green chilies, peel and cube the potatoes, and chop the fresh coriander.

    onion
    tomatoes
    green chilies
    potatoes
    fresh coriander
    🔪chef's knife
    🪵cutting board

  2. Step 2/10

    Heat 1/2 cup cooking oil in the pot over medium heat. Add 1/2 teaspoon cumin seeds and let them sizzle for 30 seconds.

    cooking oil
    cumin seeds
    🍲pot with lid
    🥄measuring cups
    🥄measuring spoons

  3. Step 3/10

    Add the sliced onion to the hot oil. Fry for 6 to 8 minutes until deep golden brown, stirring occasionally.

    onion
    🍲pot with lid
    🥄wooden spoon

  4. Step 4/10

    Add 500 g minced chicken and cook over medium-high heat. Stir and bhuna-fry for 6 to 8 minutes until the mince changes color and its moisture mostly evaporates.

    minced chicken
    🍲pot with lid
    🥄wooden spoon

  5. Step 5/10

    Add 1 tablespoon ginger garlic paste. Stir continuously for 1 minute until the raw aroma fades.

    ginger garlic paste
    🍲pot with lid
    🥄wooden spoon
    🥄measuring spoons

  6. Step 6/10

    Add the chopped tomatoes and green chilies. Stir in salt, red chili powder, turmeric powder, and ground coriander.

    tomatoes
    green chilies
    salt
    red chili powder
    turmeric powder
    ground coriander
    🍲pot with lid
    🥄wooden spoon
    🥄measuring spoons

  7. Step 7/10

    Cook the masala uncovered for 5 to 7 minutes. Stir frequently until the tomatoes soften and oil begins separating around the edges.

    🍲pot with lid
    🥄wooden spoon

  8. Step 8/10

    Add the cubed potatoes and stir to coat them thoroughly in the spiced mince mixture.

    potatoes
    🍲pot with lid
    🥄wooden spoon

  9. Step 9/10

    Pour in 1 cup water and bring the curry to a boil. Cover the pot and simmer over low heat for 15 to 20 minutes until the potatoes are tender.

    water
    🍲pot with lid
    🥄measuring cups

  10. Step 10/10

    Add garam masala, crushed dried fenugreek leaves, and fresh coriander. Cover for 5 minutes, then stir gently before serving.

    garam masala
    dried fenugreek leaves
    fresh coriander
    🍲pot with lid
    🥄wooden spoon
    🥄measuring spoons

Composition

Ingredients

Types

Vegetables, Seasonings, Spices, Condiments, Liquids

Ingredients

Mince (chicken, beef or mutton), Onion, Tomatoes, Green chillies, Potatoes, Salt, Zeera, Red chilli powder, Turmeric powder, Coriander powder, Garam masala powder, Ginger garlic paste, Kasuri methi, Oil, Water

Allergens

to inform

Dietetics

Dietary regimen

High protein, Gluten-free, Dairy-free, Low carbohydrate

Calories

445 kcal

Macro nutrients

Protein: 29g, Carbohydrates: 24g, Fat: 27g, Fiber: 4g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 390mg, Potassium: 690mg, Iron: 3.2mg, Calcium: 55mg

Vitamins

Vitamin C: 25mg, Vitamin A: 80mcg, Vitamin B12: 0.5mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

35 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, measuring cups, measuring spoons, wooden spoon, pot with lid

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Curry, One-pot meal

Occasions

Sunday lunch, Family dinner, Comfort food meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, North Indian, South Asian, Dhaba

Geographic

Pakistan, Lahore/Karachi

Various

Aspect

Texture

Tender, Thick, Saucy, Soft

Flavors

Savory, Spicy, Aromatic, Earthy, Tangy

Other

Price

Low

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 (Store in a freezer-safe airtight container,Freeze in individual portions,Thaw overnight in the refrigerator before reheating)