Sunday, April 07, 2013

Aloo Mutter Kheema

800 grams Kheema
½ cup mutter
½ cup potato cut into small cubes
2 medium onions chopped
2 tablespoon garlic
2 tablespoon ginger
2 green chilies chopped
1 ½ tablespoon chili powder
1 ½ tablespoon coriander powder
¾ tea spoon chicken masala
½ tablespoon garam masala
¼ teaspoon turmeric powder
1 tablespoon cumin powder
2-3 tablespoon yoghurt  
2 medium tomatoes chopped
½ -1 tablespoon lemon juices
2-3 tablespoon oil
Chopped coriander for garnishing

  • Make a paste of chili powder, coriander, turmeric, chicken masala, garam masala, cumin powder by adding adequate water and keep separate.
  • Heat oil in a pan.
  • Add chopped green chilies, ginger and garlic and fry until the raw smell goes off.
  • Sauté onions until light pink colour.
  • Add chopped tomatoes and combine until the tomatoes are well mashed.
  • Add masala paste and stir for 2-3 minutes.
  • Add mutter and  potatoes and mix well.
  • Cover the pan and cook under medium flame for 2 minutes.
  • When the potatoes are half done, add Kheema along with yoghurt.
  • Mix well and cook for 4-5 minutes under high flame or until the water from kheema gets dried completely.
  • Finally add lime juice and combine well.
  • Garnish with chopped coriander leaves.
  • Serve hot with rice or chapatti.

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