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In this video, learn Dhaba Style Aloo Matar Keema made with simple ingredients and authentic desi flavors. This keema matar recipe is perfect for lunch or dinner and can be prepared using chicken keema or beef keema. The combination of minced meat, soft potatoes, and green peas cooked in rich spices gives this dish true restaurant-style taste.
This recipe covers aloo matar keema banane ka tarika, including tips for making keema matar in cooker and adjusting shorba consistency for aloo matar keema shorba recipe lovers. Whether you are looking for Pakistani keema matar recipe, matar keema pakane ka tarika, or an easy home-style keema, this video will guide you step by step.
Serve this delicious matar keema with naan, roti, or paratha and enjoy a complete desi meal at home.
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Dhaba Style Aloo Matar Keema Recipe (English)
Ingredients:
Minced meat (Chicken or Beef) – 500 grams
Potatoes – 2 medium (cubed)
Green peas – 1 cup
Onions – 2 medium (finely chopped)
Tomatoes – 2 medium (blended)
Ginger garlic paste – 1 tbsp
Green chilies – 2 (chopped)
Yogurt – ½ cup
Cooking oil – ½ cup
Cumin seeds – 1 tsp
Bay leaf – 1
Red chili powder – 1½ tsp
Turmeric powder – ½ tsp
Coriander powder – 1 tsp
Garam masala – 1 tsp
Salt – to taste
Fresh coriander – for garnish
Water – as needed
Method:
Heat oil in a pan or cooker, add cumin seeds and bay leaf.
Add chopped onions and fry until golden brown.
Add ginger garlic paste and green chilies, sauté well.
Add minced meat and cook until the color changes and water dries.
Add turmeric, red chili powder, coriander powder, and salt. Mix well.
Add blended tomatoes and cook until oil separates.
Add yogurt and cook on medium flame until well combined.
Add potatoes and green peas, mix gently.
Add water according to desired shorba and cover.
Cook until potatoes are soft and keema is fully cooked.
Sprinkle garam masala and fresh coriander.
Serve hot with naan, roti, or paratha.
🍽️ Dhaba Style Aloo Matar Keema Recipe (Roman Urdu)
Ingredients:
Qeema (Chicken ya Beef) – 500 gram
Aloo – 2 darmiyani (cubes mein katay huay)
Matar – 1 cup
Pyaz – 2 darmiyani (bareek kata hua)
Tamatar – 2 darmiyani (blend kiye huay)
Adrak lehsan paste – 1 chamach
Hari mirch – 2 (bareek kati hui)
Dahi – ½ cup
Tail – ½ cup
Zeera – 1 chamach
Tez patta – 1
Lal mirch powder – 1½ chamach
Haldi – ½ chamach
Dhaniya powder – 1 chamach
Garam masala – 1 chamach
Namak – hasb-e-zaiqa
Hara dhaniya – garnish ke liye
Pani – zarurat ke mutabiq
Tareeqa:
Pateeli ya cooker mein tail garam kar ke zeera aur tez patta daal dein.
Pyaz daal kar sunheri hone tak bhunain.
Adrak lehsan paste aur hari mirch daal kar bhunain.
Qeema daal kar achi tarah bhunain jab tak pani khushk ho jaye.
Ab haldi, lal mirch, dhaniya powder aur namak shamil karein.
Blended tamatar daal kar bhunain jab tak tail alag na ho jaye.
Dahi daal kar darmiyani aanch par achi tarah pakaein.
Aloo aur matar daal kar mix karein.
Hasb-e-zarurat pani daal kar dhak dein.
Jab aloo gal jayein aur qeema tayar ho jaye to garam masala daal dein.
Hara dhaniya se garnish karein aur garam garam serve karein.