There is nothing new in ‘Keema Masala’, ‘Keema Matar’ or ‘Dum Aloo’. But with a little twist it can always be made a little tastier and different. Using greens (spinach, fenugreek and coriander) it has become more tempting and tasty. I wanted to make something different with my minced meet so decided to use baby potatoes instead of regular potatoes and my green paste. I have used a handful of green peas too to make it more tasty. You can always use regular potato and can adjust using of these leafy greens according to your choice. This is a very easy recipe and can be cooked very easily. I have served it with homemade Kasuri Methi Naan and Tilwale Tawa Naan but you can serve it with any Indian flat bread!
- Wash the potatoes thoroughly. Boil the potatoes. Peel them and keep aside.
- Blanch spinach leaves. Grind coriander leaf, fenugreek leaf and blanched spinach in a grinder into a smooth paste.
- Heat oil in wok or kadai and lightly sauté the boiled potatoes till golden brown. Take out from wok and keep aside.
- Add ghee in the kadai and temper it with cumin seeds, dry red chilli, bay leaf and kasuri methi.
- Add chopped onion. When it turns translucent add onion paste. Sauté till oil separates.
- Next add crushed garlib and ginger paste. Sauté till raw smell goes off.
- Add chicken keema and fry till oil separates.
- Next add all the dry masalas and chopped tomatoes. Mix well.
- Add sugar and adjust salt.
- Now add the fried potatoes and a little water just to coat the potatoes. Again sauté on low heat till oil separates.
- Finally add the ground green paste, green chillis and green peas. Cover and cook till all mix up well. It will take another 5-6 minutes. Stir in between. If required add a little water. But it is advised not to add water but to cook on low heat.
- Sprinkle garam masala powder. Cover and let it rest for 5 minutes with the lid on.
- Serve with Kasuri Methi Naan or Tilwale Tawa Naan or any other Indian flat breads and salad on side.