Aloo Keema is a staple keema recipe, aloo keema is made using ground beef and potatoes (minced meat) in a dry gravy. It can be served with roti or rice. This is a Foodiya Special recipe#AlooKeema#KeemaRecipe#GroundBeefRecipe#FoodiyaThe recipe of aloo keema is simple and very tasty. If you want to try something a little different, I guarantee you will love this meal. It is by far one of the most favorite recipes in Pakistan and India.When it comes to food, We feel like every recipe has it’s own story behind it and some recipes more than others we feel a strong emotional attachment to. Food is never just food to us – it holds stories, emotions and comfort within it. It brings back certain memories, certain times of the year and certain places we’ve been to.We remember the people we ate with and the times we spent together.We fondly remember the distinctly different spices and aromas of the cooking of my Mother – a distinctly sweeter and nuttier taste to the vegetables, a fragrance of ghee richer than ever smelt outside and a chewier texture of the meat.Food to us will always mean much more than flavour and sustenance.Aloo Keema was the first Pakistani dish that I cooked that was deemed ‘successful’. And that’s saying quite a bit because I had previously failed at cooking simple white basmati rice and a pretty basic chicken curry. When my parents told me this aloo keema was very tasty – delight evident on his face, I felt like all the happiness in the world had just been handed to me on a plate (of dinner, with a side of roti). Yes, after a few weeks of villainous botched attempts at far too many traditional meals, I was that thrilled to finally have made something very good.Now whenever I cook aloo keema, I always remember how much my parents had relished it after weeks of my bad cooking. I remember how immensely accomplished I had felt. I smile as I remember how they said ‘Don’t cook anything tomorrow, we’ll have this again for dinner’. And those memories always fill me with nothing short of bliss.I can fall back on this recipe with my eyes closed and know there is no chance I will mess it up. [###] Tips to really elevate your Aloo Keema [###]I always recommend you use hath ka keema not just for this, but for any keema dish you make. Loosely translated, haath ka keema means keema made by hand. For this, your butcher will cut the meat using their own knife instead of running it through the machine. This yields a chunky mince, one with more of a bite and a delicious texture. I personally cannot stand machine keema unless it is used for koftas.Though you can use any kind of potatoes, baby potatoes cut into halves really make this curry out of this worldAlways use fresh. Fresh ginger, fresh garlic, fresh tomatoes, fresh coriander. I don’t compromise on this and nor should you!The amount of oil you use is purely a personal preference. You can use more or less, as you like. I do feel that this is a rather forgiving curry (Aloo Keema, you are SO kind to us) and it does well with less oil too. If you like peas, add them in about ten minutes before the curry is complete.Try this recipe and share your experience in comments below. We try to bring unique and amazing food recipes for you.Share, Like & Subscribe our channel.YouTube Channel! https://www.youtube.com/foodiyaFacebook page! https://www.facebook.com/foodiyaofficialInstagram page! https://www.instagram.com/foodiyaofficial
