Pakistani Kima Curry Recipe

Pakistani Aloo Keema (Ground Beef and Potato Curry)

WebMar 27, 2021 · Once hot, add the oil, whole spices, and onions and sauté until the onions are golden brown (~8-10 min). Deglaze the pan with 2 …

Rating: 5/5(66)
1. Heat a heavy-bottomed pan over medium-high heat. Once hot, add the oil, whole spices, and onions and sauté until the onions are golden brown (~8-10 min). Deglaze the pan with 2 tbsp of water.
2. Once the water dries up, add the garlic and ginger and sauté for a minute. Add ground beef and cook, stirring often, until it changes color and the moisture dries up (~4-5 min). Use a wooden spatula to break up the beef into small pieces to ensure no lumps.
3. Add the tomato, green chili pepper, ground spices, salt, and yogurt and continue to sauté for 4-5 minutes, or until the tomato breaks down and the oil starts to separate from the ground beef. Add the potatoes and 1/4 cup water and stir to combine.
4. Lower the heat to low-medium. Cover, and allow it to cook for 23-25 minutes (depending on the thickness of potato cubes), stirring once in between. The potatoes will be very tender.

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Easy Pakistani Keema Recipe I Knead to Eat

WebJul 26, 2021 · Add the crushed tomatoes, stir and cook for 1-2 minutes. Lower the flame to medium low, cover the pot with a lid, and cook for 15 …

Rating: 5/5(13)
1. First thinly slice the two onions. Heat oil in a wok or large pot, and fry the onions (the 2 onions, we will use the other half onion later in the recipe) in oil until golden brown. Remove from the wok, and place on plate. Set aside. We will use these fried onions later in the recipe.
2. Now in the same wok, add the whole spices and cook for a few seconds. Then add the keema and cook on medium high flame until the water evaporates.
3. Now add the tomatoes, 1/2 thinly sliced raw onion (the one we set aside), spices and yogurt. Add water and cook for 5 to 10 mins on medium low flame until the oil separates.
4. Remove the lid, add the fried onions (which we fried in the first step), the green chillies, ginger and mix thoroughly. Cook on high flame for another 2 to 3 minutes while stirring, until the oil separates. Garnish with chopped coriander and serve.

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