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. Aloo Matar Kheema can be cooked dry or as a gravy as well. The green peas enhance the flavor of the mutton and fried potatoes give a required character to the dish.
Serve Aloo Matar Kheema with Hot Phulkas or Roomali rotis. It is very popularly made in every Muslim household during any special occasion.
Certain combinations are evergreen, i can never get tired of them. One such combo is kheema-puri. Perfect round and fluffy puris that tears off with a single finger is worth shredding sweat in this hot and humid weather. Mutton keema when cooked fills the house with its amazing aroma. I have always preferred mutton mince than chicken ones. The mutton has its own juice and works fabulously when it comes to flavors. Chicken has a tasteless meat which only infuses the flavors which are added to it, whereas goat meat is juicy and more fibrous that contains its own natural flavor the builds up the taste of the dish.
Though being born in a hard core non-vegetarian family, my son is vegetarian. The only non veg stuff he eats is chicken nuggets. Another reason for making keema so often at my home is i try feeding my son by making keema rolls or samosas, which he likes a lot. I chose fine mince such that he could not identify it and enjoy without making any fuss.
So let’s proceed to see how i make my all time favorite mutton kheema with aloo and mutter
How to make Aloo Matar Kheema :
Wash mutton mince/ kheema nicely in running water and later with hot water so that foul smell disappears. Drain well and keep aside. Peel and cut potatoes in two halves and fry them. Drain them on kitchen towel and set aside. Heat oil in a wok and add tej patta, dry red chilies and the whole spices, allow them to splutter. Now add whole garlic pods and ginger slices and saute till golden in color. Now add the sliced onions and fry them all till the onion gets translucent and the raw smell goes off. Add curd and kheema and mix well. You will see the curd leaving water. This is the stage where the peas need to be cooked with kheema properly, so add peas and mix them all nicely. Simmer the gas flames and cover lid. Allow to cook till the kheema is completely cooked. This may take 20-25 mins. Now take off the lid and add red chili powder, turmeric, coriander powder and salt. Keep the flames on medium to high and fry all together till the oil starts leaving from the sides. You may now add the fried potato pieces and mix everything together. Keep regulating the gas flames in regular intervals so that the kheema doesn’t get burnt from bottom. Adjust oil if required. The kheema will start giving an awesome aroma, and once u find the potato cooked, turn off the gas and garnish the dish with chopped coriander
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
people
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- 500 grams Mutton Kheema / Mutton Mince
- 4 Small Potatoes cut into halves
- 2 Big Onion finely chopped
- 2 tbsp ginger chopped
- 7 - 8 pods garlic chopped
- 1/2 cup Green Peas fresh/frozen
- 2 Dry Red Chili
- 2 green chilli slit into halves
- 2 Bay Leaf
- 1 inch cinnamon
- 3 Green Cardamom
- 2 Black Cardamom
- 4 black pepper
- 4 Cloves
- 1/2 cup Yoghurt/ curd
- 2 tsp Coriander Powder
- 2 tsp Red chilli powder
- 1 tsp turmeric
- 4 tbsp Fresh Coriander finely chopped
- salt as needed
- 1/2 cup Mustard Oil / Refined Oil adjustable
- salt as needed
Ingredients
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- Wash mutton mince/ keema nicely in running water and later with hot water so that foul smell disappears. Drain well and keep aside.
- Peel and cut potatoes in two halves and fry them. Drain them on kitchen towel and set aside.
- Heat oil in a wok and add tej patta, dry red chillies and the whole spices, allow them to splutter.
- Now add whole garlic pods and ginger slices and saute till golden in color.
- Now add the chopped onions and fry them all till the onion gets translucent and the raw smell goes off.
- Add curd and keema and mix well. You will see the curd leaving water. This is the stage where the peas need to be cooked with keema properly, so add peas and mix them all nicely. Simmer the gas flames and cover lid. Allow to cook till the keema is completely cooked. This may take 20-25 mins.
- Now take off the lid and add red chilli powder, turmeric, coriander powder and salt. Keep the flames on medium to high and fry all together till the oil starts leaving from the sides.
- You may now add the fried potato pieces and mix everything together. Keep regulating the gas flames in regular intervals so that the keema doesn't get burnt from bottom. Adjust oil if required.
- The keema will start giving an awesome aroma, and once u find the potato cooked, turn off the gas and garnish the dish with chopped coriander.
- Serve hot with phulkas or roomali roti.
There are many more variations to this recipe. You can add Fresh Fenugreek (Methi) leaves during winters along with potatoes and peas. You can even add Kalegi chunks into the Keema. Tomatoes can be used instead of Yoghurt or Curd. Serve hot with fluffy Poori.
Believe me Keema Poori is an awesome combination. Do share your feedback with me in comments below.
Love : Shaheen
