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KEEMA ALOO
Course
side dish
Cuisine
mughlai
Prep Time
20
minutes
Cook Time
45
minutes
Servings
portion
Ingredients
1
cup
Onions
Chopped
4
Chilies
Green
2
tsps
chili powder
Red
xbd
tsp
ginger garlic
paste
xbc
tsp
turmeric
powder
4
tsps
Olive oil vegetable oil
or
2
potato
medium sized
4
tsps
coriander
Fresh
to taste
salt
1
glass
water
1
tsp
garam masala
powder
Course
side dish
Cuisine
mughlai
Prep Time
20
minutes
Cook Time
45
minutes
Servings
portion
Ingredients
1
cup
Onions
Chopped
4
Chilies
Green
2
tsps
chili powder
Red
xbd
tsp
ginger garlic
paste
xbc
tsp
turmeric
powder
4
tsps
Olive oil vegetable oil
or
2
potato
medium sized
4
tsps
coriander
Fresh
to taste
salt
1
glass
water
1
tsp
garam masala
powder
Instructions
In a pressure cooker, heat oil, add chopped onion and fry it for a few sec.
Then add meat mince, red chili powder, ginger-garlic paste, salt and turmeric.
Fry these till the water from the meat is absorbed.
Then add fresh water, cover and let it cook up to 5 whistles.
Cut the potatoes into 6-8 pieces and add it into the pressure cooker.
Cover it and cook up to 1 whistle.
Cook it on a slow flame till the excess water from the curry is absorbed.
Add coriander, chopped green chilies and garam masala powder.
Leave it on slow flame for 2 min.
Keema Aloo is ready to serve.
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