Recipe: At Home Alu matar qeema

Recipe: At Home Alu matar qeema Delicious, fresh and tasty.

Alu matar qeema. Aloo Matar Kheema is a quintessential dish in every Muslim home especially during Ramadan. Minced Mutton slowly cooked with whole spices and lots of fresh green peas is a perfect side dish to your meal and certainly a show stopper in every post Eid get together parties. I love to add potatoes in my kheema matar, but one can always avoid it if you don't like it.

If you want more SouthAsian recipe be sure to check out recipes like: Kofta curry (meatball curry) , Chicken Malai Tikka , Mutton Pulao.

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The aloo matar keema curry is a popular recipe eaten all over the Indian subcontinent i.e. in countries of Bangladesh, Pakistan and India.

You can cook Alu matar qeema using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Alu matar qeema

1. It’s 1/2 kg of qeema(beef).

2. Prepare 1/2 of matar.

3. Prepare 2 of large alu.

4. You need 2 of medium onions.

5. Prepare 2 of medium tomatoes.

6. You need 1 tbsp of gg paste.

7. Prepare 1 tbsp of lal mirch.

8. It’s 1 tsp of haldi.

9. It’s 1 tsp of pisa dhaniya.

10. You need 1 tbsp of namak.

11. Prepare 1/2 cup of oil.

12. You need 3 tbsp of dahi.

13. Prepare of Green chilli hara dhaniya.

14. You need 1 tsp of pisa garam masala.

It is composed of three main ingredients: minced meat, potatoes, and peas.

Aloo Matar Qeema recipe is popular across all South Asian households.

It is the perfect blend of meat and vegetables for the ideal dinner dish.

Aloo matar and keema too, all these ingredients make a very special dish which is known as aloo keema matar recipe.

Alu matar qeema instructions

1. Degchi m oil grm kar ke pyaz cut kar ke dalein jab pyaz lite brown hony lagy to is mein qeema add kar dein or sath hi adrak lehsan paste dal dein jab qeema pani chorny lagy to iss mein tamator tamam spices dal kar thori dair dm par rakh dein.

2. 20 mins mein qeema gal jata hai extra pani dry kar lein jab halka halka oil oper ane lagy dahi add kar dein or sath hi matar dal kar bhoonai krein jab dahi ka pani dry hony lagy to aloo daal dein.

3. Achy sy bhoonai krein ke oil nazar any lagy phir 1 cup pani daal kar tez heat par pkain jab boil any lagy to heat low kar dein or alu matar galny tak pkain.

4. Jab alu matar gal jain to hara dhaniya or hari mirchy or garam masala dal dein.

5. Apko gravy pasand hai to stove off kar dein.

6. Mery hubby ko dry pasand hai to mainy sara pani heat tez kar ke dry kar liya hai.

7. Note:kisi b khany mein pisa garam masala end par dalein jab dam par rakhy, pehly dalny sy khany ka color dark ho jata hai.

I often cook it for my husband to pack in lunch with him.

He orders sometimes white naan or a chapati to have it with.

It gives a great tasteful experience.

He keeps asking me to make this food again and again.

Not plain keema or matar keema or piyaaz keema.