Aloo Keema Potato And Mince Curry Recipes

Steps:

• Fry onions in a heavy based pan over medium heat.
• when onions are soft but not brown, add meat, garlic and ginger and cook over medium heat about 3-5 mins or until all the moisture has dried from the minced meat.
• ad spices + 3 tbsp water and stirring constantly, cook another 2 minutes.
• add chopped tomatoes and yogurt and cook for about 10 mins, stirring constantly.
• add potatoes, mix well.
• add 1 cup of water, cover andcook 30 mins over low heat or until potatoes are tender.
• add garam masala , chillies and coriander right before serving.
• mix well.
• serve hot with naan,chapati or rice.

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits.
• Mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low. Stir coriander, salt, cumin, cayenne pepper, and turmeric into the beef; cook and stir until flavors blend, about 5 minutes. Add tomatoes and potatoes, cover pot, and simmer until potatoes are tender, about 15 minutes.
• Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes. Sprinkle garam masala over the dish, cover, and let stand for 5 minutes before serving.

Steps:

• Heat 1 tsp of the oil in a large saucepan over a high heat. Add the mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Remove from the pan, discarding all the fat, and set aside.
• Heat the remaining oil and cook the onion, garlic and ginger with some seasoning for 8 mins until soft. Add the curry powder, potato and carrots, and cook for a few mins more. Stir in the tomato purée, 500ml water or vegetable stock, and the beef. Cook on a medium heat for 20 mins or until the potatoes are tender. Serve with basmati rice, fresh coriander, and mango or lime chutney.

Steps:

• Wash mince well and drain in a fine strainer. When using potatoes, I normally microwave them for 1-2 mins covered in the microwave before adding them to the dish.
• Heat a karhai or wok over med-high; add 2 tbsp oil. Add onions and stir around. Add the black peppercorns and cloves, and about a 1/3 of the ginger. Stir this occasionally for 3-4 mins until beginning to colour.
• Add ginger-garlic paste and fry for 30 seconds. Add the potatoes and stir over med-high for 1 and a half minutes Add tomatoes and turmeric; stir for 1 minute Add a 1/2 cup of hot water and cover over medium heat for 6 mins, shaking occasionally while covered to make sure the mixture doesn't stick.
• Uncover and stir. Add another 1/4 cup of water and cook further 5 mins covered.
• Add chilli powder and cumin powder. Mix over med-high, stirring often for 2 minutes Add 1/4 cup of water and stir. Let the mixture cook for 1 minute, then add the keema. Stir constantly over med-high for 1 minute, breaking up any lumps of mince.
• Add garam masala and 1 tsp salt. Stir the mixture slowly and regularly for 2 minutes Add about 1/3 of remaining ginger and stir through. Add the chopped green chilli and stir through. Cook the keema covered for 10 mins over medium heat, until the mixture is drying and the potatoes are tender.
• Uncover and add sugar, stirring slowly for 1 minute. Remove 1 of the potatoes onto a small plate, mash with a fork and return to the mixture. Mix it through.
• Add half the remaining ginger and the whole mint leaves. Increase heat to med-high and stir regularly for 3-5 mins until you have a dry keema.
• Place in a serving dish and garnish with remaining ginger, some chopped mint, and wedges of tomato and lemon.