Aloo Keema Mattar (Potato, Mincemeat & Peas)

Blog post

Prep time: 10 minutes

Cook time: 1 hour

Serves: 4

Aloo keema mattar is a dish that everyone loves. I have a few different ways of cooking this dish. The different methods give different flavours and textures to the dish.

This is a popular Pakistani meal normally served with roti or naan. However, there are so many things that can be made with leftover aloo keema such as toasties, pastries, desi spaghetti bolognese, shepherds pie, lasagna, etc.

Here is one of the ways I cook this dish…

What you need:

500g mutton mincemeat
2 large potatoes
2 onions sliced
3 tomatoes sliced
6 cloves garlic crushed
1 inch ginger crushed
1 tsp salt
1 tsp Kashmiri chilli powder
1 tsp turmeric powder
1 tsp cumin seeds
1 tsp garam masala
1 tsp coriander powder
1 tsp cumin powder
5 whole black pepper
4 whole cloves
2 black cardamom pods
1 cup of peas
Bunch of coriander
Green chillies (optional)
Oil for cooking

What you need to do:

  1. In a pressure cooker add the mincemeat, spices, salt onions, tomatoes, crushed garlic and ginger. Add 1 ltr of water and turn on the cooker and cook for 25 mins after the whistle starts blowing on the pressure cooker.
  2. Once the mincemeat is cooked, sieve it to separate the meat from the meat stock. Set the stock aside, you will need this to cook the curry.
  3. In a wide wok or karahi heat some oil. Add the mincemeat to the oil and fry it on a medium to high heat for 4-5 mins until it has browned.
  4. Add half of the stock to the mincemeat to help it cook and to stop it from sticking. Also add the green chillies and continue cooking for another 4-5 mins. You will need to keep stirring to stop it from sticking. I added 2 big green chillies, you can adjust according to your taste.
  5. Whilst that is cooking away, peel, wash and cut the potatoes into small chunks, about 1 cm big.
  6. Add the potatoes and peas to the mincemeat and mix well. Continue to cook on a medium heat for 4-5 mins.
  7. Add the remaining stock and mix. Cook for another 4-5 mins until the potatoes start to soften.
  8. Add a little water and cover and cook on a low heat until the potatoes are fully cooked.
  9. Garnish with chopped coriander.

 

Serve with hot chapatis/naan, mint chutney and onion salad.

 

Tips:

– If you don’t have a pressure cooker then you can cook meat in a pot but cooking time will be a little longer

– You can add green chillies for more heat

– Adjust the chilli & salt according to your taste.

– The peas are optional

 

Print Recipe

Aloo Keema Mattar

  • Prep time: 10 minutes
  • Cook time: 1 hour
  • Serves: 4

Ingredients

  • 500 g mutton mincemeat
  • 2 onions sliced
  • 3 tomatoes sliced
  • 2 large potatoes
  • 6 cloves of garlic crushed
  • 1 inch of ginger crushed
  • 1 tsp salt
  • 1 tsp Kashmiri chilli powder
  • 1 tsp turmeric powder
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 5 whole black pepper
  • 4 whole cloves
  • 2 black cardamoms
  • 1 cup peas
  • small bunch of coriander chopped
  • 2 green chillis (optional)

Method

  • 1)

    In a pressure cooker add the mincemeat, spices, salt onions, tomatoes, crushed garlic and ginger. Add 1 ltr of water and turn on the cooker and cook for 25 mins after the whistle starts blowing on the pressure cooker.

  • 2)

    Once the mincemeat is cooked, sieve it to separate the meat from the meat stock. Set the stock aside, you will need this to cook the curry.

  • 3)

    In a wide wok or karahi heat some oil. Add the mincemeat to the oil and fry it on a medium to high heat for 4-5 mins until it has browned.

  • 4)

    Add half of the stock to the mincemeat to help it cook and to stop it from sticking. Also add the green chillies and continue cooking for another 4-5 mins. You will need to keep stirring to stop it from sticking. I added 2 big green chillies, you can adjust according to your taste.

  • 5)

    Whilst that is cooking away, peel, wash and cut the potatoes into small chunks, about 1 cm big.

  • 6)

    Add the potatoes and peas to the mincemeat and mix well. Continue to cook on a medium heat for 4-5 mins.

  • 7)

    Add the remaining stock and mix. Cook for another 4-5 mins until the potatoes start to soften.

  • 8)

    Add a little water and cover and cook on a low heat until the potatoes are fully cooked.

  • 9)

    Garnish with chopped coriander.

    Serve with hot chapatis/naan, mint chutney and onion salad.

Tips

– If you don’t have a pressure cooker then you can cook meat in a pot but cooking time will be a little longer

– You can add green chillies for more heat

– Adjust the chilli & salt according to your taste.

– The peas are optional

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