Some nights you come home tired and do not want to spend hours in the kitchen. This is when aloo qeema becomes your best friend. It is quick, tasty, and everybody in the family loves it.
This recipe takes about 30 minutes from start to finish. The best part is that most people have these ingredients at home already.
What You Will Need
Ingredients are simple. You need about 300 grams of minced meat. Beef or mutton works both ways. Then you need two medium potatoes cut into small cubes. One large onion chopped finely. Ginger and garlic paste about one teaspoon. Two to three green chillies chopped. And your basic spices - salt, red chilli powder, turmeric, and coriander powder.
The meat should be minced finely so it cooks faster. Do not use coarse meat pieces.
Starting the Cooking
Heat two tablespoons of oil in a pan. Add your chopped onions and fry them until they turn golden. This takes about three to four minutes. Do not rush this step because onions give the base flavor.
Once the onions are golden, add the ginger garlic paste and cook for one more minute. You will smell the fragrance coming up. That is when you know it is ready.
Adding the Meat
Now add your minced meat to the pan. Mix it well with the onions. Let it cook on high heat for about five minutes. You want to see the meat change color from red to brown. Keep stirring so it does not stick to the bottom.
After the meat turns brown, add your spices. Add half a teaspoon of red chilli powder, a quarter teaspoon of turmeric, and half a teaspoon of coriander powder. Mix everything well. Let it cook for two minutes so the raw spice taste goes away.
Adding the Potatoes
Now add your cut potatoes. Mix them in with the meat and spices. Add about one cup of water and bring it to a boil. Once it boils, reduce the heat to medium and cover with a lid.
Let it cook for about 12 to 15 minutes until the potatoes become soft. Check after ten minutes to make sure the water has not completely dried. If it has, add a little more.
Final Touches
When the potatoes are soft, check the salt. Add more if needed. At this point, you can add your chopped green chillies. Let it cook for one more minute.
Turn off the heat. The aloo qeema should have some gravy, not be completely dry. If it looks dry, add a few tablespoons of water.
Serving and Eating
Serve hot with fresh bread or rice. Add some chopped coriander on top if you have it. A squeeze of lemon juice makes it taste even better.
Why This Recipe Works
This aloo qeema is fast because the meat is minced small and cooks quickly. The potatoes are cut small too so they do not take long to soften. Everything is ready in thirty minutes which makes it perfect for busy weeknights.
Tips for Success
Do not cook the potatoes too long or they will break apart. Use a knife to check if they are soft instead of squeezing them.
If you want extra flavor, add a little bit of dried fenugreek leaves at the end. It gives a nice taste.
Leftovers keep well in the refrigerator for two days. You can heat and eat.
Cooking Equipment That Helps
A good heavy-bottomed pan makes cooking easier. The heat distributes evenly so nothing burns at the bottom. At ChefNest we have cooking pans that are perfect for making aloo qeema and other everyday dishes. The right equipment makes cooking faster and easier.
Your thirty minute meal is ready!
