4.6
(182)
Your folders
Your folders
Export 14 ingredients for grocery delivery
Step 1
Begin with heating the oil in a pot. Add the onion, garlic and ginger and saute till brown.
Step 2
Add the tomatoes, about 1/2 cup of water and all the spices. Turn the heat to medium and stir the tomatoes till they begin to break down and a thick sauce forms. Allow most of the water to dry out. The oil should begin to rise to the top and separate from the sauce at the edges
Step 3
Add the minced meat. Saute it in the pot, allowing it to brown.
Step 4
After about 5 minutes, add 1 cup of boiling water. Cover and turn the heat to medium-low.
Step 5
After 30 minutes, add in the sliced potatoes. Turn the heat down to the lowest. There shouldn't be a lot of water left in the curry and the potatoes should be able to steam-cook in the pot at this point.
Step 6
Allow the potatoes to steam cook for approximately 10-20 minutes, depending on how thick the potatoes have been cut. Once done, add in the coriander and turn the heat off.
Step 7
Aloo keema is ready! Serve hot with warm, soft chapattis!
Your folders
aagrahfoods.com
5.0
(2)
25 minutes
Your folders
allrecipes.com
4.6
(287)
55 minutes
Your folders
jamilghar.com
5.0
(4)
30 minutes
Your folders
cookingorgeous.com
5.0
(12)
15 minutes
Your folders
womensweeklyfood.com.au
35 minutes
Your folders
silkroadrecipes.com
5.0
(1)
28 minutes
Your folders
khinskitchen.com
15 minutes
Your folders
greedygourmet.com
5.0
(1)
20 minutes
Your folders
tiffinandteaofficial.com
110 minutes
Your folders
justonecookbook.com
4.5
(68)
20 minutes
Your folders
foodandwine.com
3.0
(4.2k)
Your folders
kitchenflavours.net
40 minutes
Your folders
khinskitchen.com
5.0
(1)
10 minutes
Your folders
cookwell.com
Your folders
indianhealthyrecipes.com
4.9
(120)
25 minutes
Your folders
pipingpotcurry.com
5.0
(1)
30 minutes
Your folders
yummyindiankitchen.com
4.1
(15)
30 minutes
Your folders
indianhealthyrecipes.com
5.0
(80)
20 minutes
Your folders
bonappetit.com
4.6
(21)