This recipe could be a perfect side dish option when you are organizing a grand party for a large number of guests or friends. This recipe can also be parceled for picnic or for any journey too. I was planning to make something special on weekend so I made Lachhedar Paratha and Bhuna Keema Aloo Masala for dinner today. I hope you will like this.
This dish needs a little hard work and patience and you get a delicious and mouthwatering recipe. Bhuna Keema Aloo Masala is nothing new, but this recipe comes with a special touch! As I said this dish is bit of hard work and kind of time consuming as the meat cooks in slow fire adding almost no water. Since I have used some potato, I added some water to cook but if you make ‘Bhuna Keema’ it is recommended to cook without adding any water.
But trust me the effort you give completely worth it. As the name suggests, the trick of the dish lies in the process of ‘bhuna’ or sautéing the minced meat. Do not compromise on this process. The flavour and the colour of the dish depend heavily on this braising process. Serve it with some Lachhedar Paratha (as I did) or with Romali Rotis or Butter Naan or Whole Wheat Garlic Naan or Kasuri Methi Naan topped with a squeeze of lime and some onion rings.
- Marinate the minced meat with the yogurt and some salt for about 45 minutes.
- Dry roast nutmeg, mace, saahi jeera and black pepper corn and grind them in fine powder.
- Heat mustard oil and fry the potatoes till golden brown or till the potatoes are almost done.
- Add the thin sliced onions and the whole dried red chillies, sprinkle sugar and fry until the onions are caramelised and almost brown. You need to stir continuously so that the onions do not burn.
- Ones the onions are caramelised, add the onion paste, garlic paste and ginger paste and continue frying, on a medium flame, stirring continuously until oil separates.
- Now add the chopped tomatoes, coriander leaves and all the dry masalas except garam masala powder. Sprinkle a little water, it will restrict the dry masalas from burning.
- Continue frying until tomatoes melt into the masala and oil begins to appear at the edges. Now add the marinated keema and mix well.
- Add the roasted spice mix and fry, on a high flame, if the masala begins to stick to the bottom of the pan, turn down the heat, and scrape the spices out and into the gravy. If it gets too dry sprinkle some water and continue frying until oil separates. Repeat sprinkling water and frying until oil separates a few times. This way you will be braising the spices without burning them.
- Finally add fried potatoes and add just a little water. Adjust salt and cover till the keema and potatoes are done. In between stir and check whether the curry is becoming too dry or not. Add hot water to adjust the consistency of the curry.
- Now remove the lid add garam masala powder, kasuri methi and ghee. Finally stir for another couple of minutes. Once oil separates o the edges of the Bhuna Keema Aloo Masala remove from heat and serve with Lachhedar Paratha or any other Indian Flat Bread of your choice and some salad and lime wedges.