Keema, Matar, Aloo: Minced Meat with Peas and Potatoes

Coat potatoes with 1/2 teaspoon turmeric and a sprinkle of salt. Coat a pan with oil and cook the potatoes until they start to brown and they are half cooked. Remove from pan and set aside.

Heat the rest of the oil in a heavy bottomed pan. Pound the cardamoms, cinnamon and clove to partially break them. Add to the oil; when they sizzle add the onions. Fry the onions for a few minutes until they turn light brown and start to caramelize.

While the onions are cooking, combine the tomatoes with the chili garlic paste, ginger and green hot pepper paste, and set aside.

Now add the minced meat to the pan, and the freshly ground pepper and cook to seal in the flavors. Cook quickly while stirring frequently and breaking down the lumps. Once the meat starts to brown and release the fat, add the tomato, ginger, garlic mix to the pan. Give it a good toss and now add the turmeric, salt, cumin and coriander powder.

Keep stirring and cooking as the meat cook and braise with the spices. You will see everything combine and amalgamate well. After about 3-5 minutes, lower the heat and cover and cook for about 5 minutes.

Uncover and see if the spices have “fried” and the entire mix has started to release/separate from the oil. Now add the partially cooked potatoes and the peas. Give it a good toss and stir for a couple of minutes; add about a 3/4 cup water and cover again and simmer until the potatoes are cooked through. (if you need more sauce, add more water). Adjust the cooking time to the kind of meat you are using.

Uncover and check to see if the meat is cooked through. Adjust salt. Switch off the heat. Garnish with mint or cilantro and more hot green peppers if you wish. Cover until ready to serve.

Check the seasonings and serve hot with rice, rotis(chapatis)/ parathas , naan or any rustic bread.

Preparation Time: 15 minutes Cooking Time: 30 minutes (to be adjusted)

Serves: 3-4 as side Difficulty Level: Easy – Intermediate