Friday, January 11, 2008

Sukhi Aloo matter Kheema


  • 1lb beef mince meat
  • 1 big potato quartered
  • 1 cup frozen peas
  • 1 big onion chopped fine
  • 3-4 green chilies slit vertically
  • 1 bay leaf
  • 3-4 cardamom pods
  • 3-4 cloves
  • 2, 1” piece cinnamon
  • ¼ tsp peppercorns
  • 1” ginger crushed
  • 3-4 cloves of garlic crushed
  • 1 can of chopped tomato/3-4 tomatoes
  • ½ tsp turmeric powder
  • ½ tsp chili powder
  • 1-2 tsp coriander powder
  • 1 tbsp oil
  • 1 tbsp tomato paste (optional)
  • 1 tbsp lemon juice
  • Salt to taste


In a pot, heat the oil, add the cardamom, cloves, cinnamon, peppercorns and bay leaf. Within a few minutes the cardamom and bay leaf will start turning brown.

Add the potatoes, sauté till the potatoes begin to have brown specs on them and till they are ½ cooked. Add the chopped onion and green chilies. When the onions start to brown, add the mincemeat. Keep stirring constantly and break any lumps that form - it is important that you break the lumps.

When the meat starts to brown and the oil begins to separate, add the coriander, chili and turmeric powders. Sauté for a bit and add the can of chopped tomato, salt, lemon juice and tomato paste (if using). Sauté till the water from the tomato evaporates and the meat starts to become dry. Adjust seasoning and turn off the heat. Add the frozen peas and close the lid of the pot. The steam will cook the peas and retain the bright green color of the peas. Serve hot with parathas, roti’s or as I prefer, pav (indian bread)

No comments: