We Pakistani love to eat meat dishes. In winters when peas (matar) are in season we add these in most of our dishes like matar pulao, aloo matar ki sabzi, matar chicken and matar keema. The recipe that I am sharing today is a classic pakistani aloo matar keema (mince with peas and potatoes) and even bigners can cook it easily. As a curry its a stand alone dish and does not anything else to compliment it, serve it with roti as we Pakistani love to enjoy. You can make this aloo keema matar recipe with any type of mince whether its beef, mutton or even chicken. The recipe itself only takes 30 minutes depending on the quality of mince you are using so I renamed it into 30 minutes aloo keema matar recipe in Pakistani style. Hope you will try it.
Put a wok on medium flame and cooking oil in it.
When the oil is heated add cumin seeds and let these fry for 10-15 seconds.
Then add sliced onion, cook these till they turn golden brown in color.
Add mince, mix and fry it till the water from mince dries out.
Add ginger garlic paste in it and fry it as well with the mince.
When the mince release some oil add chopped tomatoes in it along with chopped green chilies and all the spices except garam masala powder. Roast the mince along with the spices well.
Then add peas and potatoes and cook for 2-3 minutes more.
Now add a cup of water (you may add more water if you want to make more gravy), cover the pan and let aloo matar keema cook for 10-15 minutes on medium low flame.
After the time uncover the pan, add garam masala powder and chopped fresh coriander, give a mix.
Old Delhi style aloo matar keema is ready to enjoy.
