Wednesday, February 10, 2010

Along Came Alu-Matar Keema

Innovative dinner ideas have been rare for me lately. So I stick to the tried and tested. My Mum is my inspiration in the kitchen domain. But how many times have you heard a girl say that about her Mother! I remember my Mum making this dish during winters in India when green peas are in abundance. green peas waterBut now thanks to the art of freezing, there are no seasons in a supermarket! You really don’t have to wait for winters to scoop from a bowl full of Alu-Matar Keema. Which in English translates into Potato-Peas Mince Meat.

This recipe is for four. Prep and cook time about 30 minutes.

Time to get started:
500 grams mince or ground meat (beef/ lamb/ chicken)
1 large red onion finely chopped
1 tablespoon ginger grated or paste
1 tablespoon garlic paste
1 cup green peas
6-8 small red potatoes cut into halves
2 small tomatoes cut into wedges
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon turmeric
2 teaspoons black pepper powder
1 teaspoon cumin seeds
1 teaspoon garam masala powder (ground cardamom, clove, cinnamon)
Pinch of mace powder
1 bay leaf
Vegetable oil for cooking
Salt

I started by heating 2 tablespoons vegetable oil in a pan. To that, add the little halves of red potatoes (skin on) and fry them till golden brown. Ladle them out.

To the same oil, add the chopped onions and sauté them till they get a nice caramelized color. Add the cumin seeds and fry for a minute. Now add the mince meat and fry till the meat turns brown. Add the ginger-garlic paste, cover and cook for 5 minutes.

Add all the dry spices, mace, bay leaf and fry for another 5 minutes. I like a little extra pepper powder to fire up my meat. At this time also add the already fried potatoes.

IMG_5531 Now add the green peas and keep stirring.

IMG_5533Add the salt and tomatoes and squeeze out their juices with the back of a spoon. The meat cooks in its own juices and what comes out of the tomatoes. IMG_5535Once you see a nice brown color to the meat, and some oil from the meat released, you know your Alu-Matar Keema is ready. IMG_5538Now just to finish off, garnish with matchstick julienned ginger.

This is a great main served with plain Basmati rice or Roti/ Naan.

IMG_5539 P.S. Those who do not eat meat, can try this recipe with soya nuggets (Nutrella). Soak the nuggets in lukewarm water for 10 minutes and mince them to get the same texture you see in the pictures here.

3 comments:

Anonymous said...

Ah, This is perfect! Dispells
some contradictions I've seen

Nirav said...

Have tried this long time back, it came out too good, but prob is Naan doesn't prefer keema.

amruta said...

Your blog is an absolute delight...especially for people like me who are newly married and want to experiment with food. After all...a way to a man's heart is thorough his stomach!! I hope you keep cooking and keep inspiring us!