Aloo Keema

Ingredients

0.5-cup oil

1.5 average onion, sliced

Four pieces garlic

One creep ginger

Four tomatoes

400 grams beef meat, crushed

1.5 tsp salt

2.5 tsp crushed coriander

1.5 tsp crushed cumin

1 tsp red chili powder

0.5 tsp garam masala

1 tsp paprika, can substitute with deghi mirch or red bean stew powder0.5 tsp pepper

3 average potatoes, peeled and cut thinly

A trickle of freshly sliced coriander

How to Cook

1. Start with boiler the oil in a pot. Enhance the onion, garlic, ginger, and sauté until brown.
2. Increase the tomatoes, about 1/2 cup of water and all the interests. Turn the temperature to average and stirring the tomatoes until they start to break down and a dense sauce forms. Allow most of the water to dry out. The oil should start to rise to the top and distinct from the sauce at the limits
3. Add the crushed meat. Sauté it in the pot, allowing it to brown.
4. Next about five minutes, enhance 1 cup of boiling water. Cover and turn the heat to medium-low.
5. Following 30 minutes, improve in the cut potatoes. Turn the warmth down to the most reduced. There ought not to be a ton of water left in the curry and the potatoes ought to have the option to steam-cook in the vessel now.

• Allow the potatoes to steam cook for around 10-20 minutes, contingent upon how thick the potatoes have cut. When done, include the coriander and turn the warmth off.
• Aloo keema is prepared! Serve hot with warm, delicate chapattis!