Aloo Keema Dhaba Style

I won’t write about my love and craze for India, since I’ve done so in many of my previous posts, but will tell you about a small secret, the secret is not in this Aloo Keema recipe, but where to get the most amazing and flavorful food in India.

If you think that five-star hotels and restaurants serve the best food, then let me tell you that you are wrong. The best tasting food is found in small, humble restaurants, and in Dhabas. A Dhaba is a restaurant located on the side road, mainly on highways.

Making Aloo Keema Dhaba Style.

When you travel within Indian by Bus or Car, you will come across many of the Dhabas. In a dhaba, local food is served and 90% of the time that food taste out of this world. Keep in mind that food at a Dhaba won’t be (how shall I say this?) the healthiest if I may say so. They use Ghee, whole cream milk, and lots of spices, which make their food oh so good!

In this post, I’m sharing with you a Dhaba style Aloo Keema (Minced mutton with potato.) Forgive me, I’m not going to modify any part in this recipe. Either you go 100% Dhaba style or you go home. This is the real deal and there is no shame about it.

Tender minced mutton in a thick spicy gravy, perfectly seasoned and its great companion is Indian bread.

I will teach you how to cook Aloo Keema in a pan and how to cook it in a pressure cooker.

Let’s get cooking!

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Aloo Keema Dhaba Style

Servings 3

Author Muna Kenny

Ingredients

• 400 gm minced mutton lamb meat
• 4 tablespoon ghee
• 2 medium onion chopped
• 1 large tomato peeled and chopped
• 4 garlic cloves minced
• 1- inch ginger minced
• 3 green chilies cut in half
• 3 teaspoon cumin powder
• ¼ teaspoon cardamom powder
• 1 whole black cardamom
• ½ teaspoon turmeric powder
• ½ teaspoon cinnamon powder
• 2 teaspoon coriander powder
• 2 tablespoon coriander leaves
• ½ teaspoon red chili powder
• 2 cups diced potato
• Enough water to cover the Keema

Instructions

• In a pan, add the ghee and when hot add the chopped onion. Cook until light brown.
• Add the ginger and garlic to the onion and stir for few seconds on medium high heat.
• Add the chopped tomato and cook until the ghee comes to the surface, now add all the spices, green coriander, and green chili. Stir for two minutes on medium heat.
• Add the minced meat and stir occasionally for 10 minutes on medium-high. Add the potato and stir for two minutes.
• Add enough water to cover the keema, cover and let it simmer on medium-low heat for 20 to 25 minutes. Stir occasionally to avoid burning the food.
• Serve with bread.
• IF USING PRESSURE COOKER:
• After step #4, pour enough water to cover the keema, cover with pressure cooker the lid. Keep the flame on high and wait for two whistles then turn off the heat. Do not open the lid until all the pressure is released.

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