Keema Aloo Mattar means Ground meat with potatoes and peas. I know the name is Indian, but the recipe is tweaked my way, so that means it has the Bengali flavor in it. I can’t, somehow think of the proper Bengali name for this dish. So I have just given it to the popular Indian name, which everyone knows. Can anyone help me remember the Bengali name?
The picture above is vol au vents stuffed with the keema, great to serve as appetisers. Vol au vents are ready available in most supermarkets. I just cut a hole on the top and stuffed the keema in the pastry.
- 500 grams Ground meat (beef/lamb)
- 3 Tbsp vegetable oil
- 2 Cardamom pods
- 2 Cinnamon sticks
- 1 Large onion, chopped
- 1 Tbsp garlic paste
- 1 Tbsp ginger paste
- 2 tbsp coriander powder
- 1 tbsp garam masala
- 1 large potato, cubed
- 1 cup frozen peas, thawed
- 2 medium-sized tomatoes, chopped fine
- Chopped coriander leaves to garnish
- Salt to taste
In hot oil, add cardamom and cinnamon, fry for a minute, till it sputters.
Add the onion, garlic and ginger and fry for another minute.
Now add the minced meat with the garam masala and coriander powder, then fry for a few minutes.
Then add the cubed potatoes, salt, turmeric and chili powder. Mix well, and add tomatoes and the yoghurt. Now put the cover on and cook for the next 10-15 mins on medium heat.
Once cooked, its time to add the green chilies and the peas and mix well.
Now to enhance the flavour, here you have the option of adding a pinch of garam masala and crushed garlic and black pepper, then turn the heat off.
Garnish with coriander leaves. Serve with rice.
- Recipe – Dishoom’s Keema Pau (thegaygourmand.wordpress.com)