Flavorful Qeema Aloo: A Classic Mutton and Potato Curry
1 hour
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About Flavorful Qeema Aloo: A Classic Mutton and Potato Curry
Craving a quick and deeply satisfying curry? This Qeema Aloo is your answer! This North Indian favorite delivers tender mutton and hearty potatoes simmered in a vibrant tapestry of spices, onions, tomatoes, and a hint of chili.Imagine the aroma of warm spices filling your kitchen as you create this simple yet flavorful dish. Serve it with fluffy rice or warm pitas for a truly comforting meal.Perfect for breakfast, lunch, or dinner, this versatile Qeema Aloo is a delicious escape any time of day.
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Recipe Time & More
Prep15 minutes
Cook45 minutes
Total1 hour
Ingredients
Aromatics and Spices
- 2 medium Onions finely chopped
- 1 large Tomato finely chopped
- 2 Chilies finely chopped, green
- 1 tsp Ginger-Garlic Paste
- 1 tsp Chili Powder red
- 1 tsp Coriander ground
- 1/2 tsp Turmeric Powder
- 1/2 tsp Garam Masala
Instructions
- Heat the oil in a pressure cooker over medium heat. Add the onions and sauté until softened and translucent, about 5-7 minutes.
- Add the ginger-garlic paste and cook for 1 minute, stirring constantly, until fragrant. This blooms the spices and enhances their flavor.
- Add the tomatoes and green chilies. Cook for another 2-3 minutes until the tomatoes soften slightly.
- Stir in the red chili powder, ground coriander, turmeric powder, and garam masala. Cook for 1 minute more, stirring constantly, to toast the spices and release their aromas.
- Add the yogurt and salt. Mix well to combine.
- Add the ground mutton and 1/2 cup of water to the pressure cooker. Mix thoroughly and bring to a simmer.
- Close the pressure cooker lid securely and cook for 4 whistles. Allow the pressure to release naturally.
- Open the cooker, add the potatoes, and close the lid again. Cook for 2 more whistles, or until the potatoes are tender.
- Garnish with fresh coriander. Serve hot with rice, chapati, or naan.
Recipe Notes
Good To Know
- For a richer flavor, marinate the mutton with yogurt, ginger-garlic paste, and a pinch of salt for 30 minutes before cooking. This helps tenderize the meat and infuse it with deeper taste.
- If you prefer a thicker gravy, lightly mash a few potato chunks towards the end of cooking to release starch and naturally thicken the sauce.
- For extra tang, sprinkle a bit of amchur (dried mango powder) or a squeeze of fresh lemon juice just before serving to brighten the flavors and complement the heat from the green chilies.
- Leftover Qeema Aloo makes a delicious filling for stuffed parathas or wraps.
Expert Tips
- For a spicier Qeema Aloo, add a few finely chopped green chilies or a pinch of cayenne pepper along with the other spices.
- Adjust the amount of potatoes based on your preference. For a chunkier Qeema Aloo, use fewer potatoes, and for a smoother, more potato-heavy dish, add more.
- Freshly chopped cilantro and a squeeze of lime juice make excellent garnishes for Qeema Aloo, adding brightness and freshness.
Storage Instructions
- Store leftover Qeema Aloo in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
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Recipe Nutrition
Calories: 214kcalCarbohydrates: 11gProtein: 2gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 9.6gSodium: 1140mgFiber: 2gSugar: 3g
Simran Sayyed
Articles: 34
4 Comments
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This looks so good! Appreciate the share.
This looks divine! Can’t wait to make it.
This is so tempting! Thank you.
Perfect dish! Can’t wait to cook it.