Dhaba Style Aloo Keema Recipe

                                                 

Dhaba-Style Aloo Keema Recipe OR Aloo Keema Dhaba Style OR Aloo Keema Curry Step-by-Step Video and Photos

I love Aloo Keema Dhaba Style! This savory curry is made with ground meat, potato, tomato, and a blend of essential ingredients that give it a delicious, aromatic flavor. Although some people have said that dhaba-style food is not healthy and is prepared in an unsanitary way,

I enjoy cooking it at home to ensure that it is prepared hygienically. This way, I can still enjoy the satisfaction of eating delicious food while knowing that it is made safely and healthily.

My mother used to cook aloo keema in her own unique style, which was absolutely delicious. Her curry was so tasty that I can never forget the taste of her cooking. Even though I've tried to replicate it, I still fail to cook aloo keema like her. Although I've had dhaba-style aloo keema, it still doesn't compare to my mom's cooking taste. Regardless, I continue trying to cook it in my own style.

                     

My Latest Recipe: Dhaba-Style Aloo Keema:

I have shared various versions of keema recipes, including Keema Matar, Keema Anda, Keema Masoor Biryani, Keema Aloo, Keema Karela, Minced Stuffed Pepper, and Keema Chana Dal.

Have you tried the Aloo Keema Recipe? If so, please rate it. Additionally, feel free to follow me on social media to stay up-to-date on my latest culinary creations.

Facebook 

Instagram

Pinterest

Youtube

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

For detailed recipes, watch my video! 

You might like this:

Harissa Recipe

Ojri Recipe

Beef Magaz Nihari

Shola Khichdi 

Malai Kofta

                                                          

How to Make Dhaba-Style Aloo Keema? 

To cook Dhaba Aloo Keema, first cut and chop tomatoes, onions, potatoes, ginger, and green chilies. Prepare ginger, garlic, and chili paste and set them aside.      

If you have a mincer machine at home, it would be ideal to make your own mince. Otherwise, you can purchase it from the butcher's shop. It's important to ensure that the ground meat is fat-free. Alternatively, if you prefer, you can use hand-ground meat instead of a machine mincer.                          

To make a delicious curry, first add ground meat to a pot and roast it for 5-10 minutes until all the water has evaporated.

        

Once the meat is dry, add onion, tomato, salt, ginger, garlic, chili paste, chili flakes, and red chili powder. Mix everything together well, and then add Kashmiri red chili powder to give the curry a beautiful shine and color.

                

Cover the pot and let it cook on medium heat for about 10 minutes. After 10 minutes, add potato cubes, crushed coriander, and cumin powder, and stir everything together. 

                                           

Cover the pot again and let it cook until the potatoes are soft, about 80% cooked.           

                       

Next, add desi ghee or banaspati ghee according to your preference. Fry the keema aloo for about 10-15 minutes until you can smell the aroma. Just before finishing, add green chilies and grated ginger, and stir to mix well. 

                                           

Then, sprinkle in garam masala and some chopped fresh coriander. Let it simmer over a low flame for another 10 minutes to finish cooking.

Once done, transfer the aloo keema to a serving bowl or plate.

                                                  

Enjoy with naan, roti, paratha, and salad.d

      

Chicken Kaleji Pota Recipe | Pota Kaleji Masala )

                                       

Chicken Kaleji Pota Recipe | Pota Kaleji Masala: A Traditional Pakistani Street Food. For a detailed cooking process, including step-by-step photos and a video tutorial, please refer to the recipe source. Enjoy exploring this delectable dish!

Chicken kaleji pota, also known as pota kaleji masala, is a traditional street food dish from Pakistan. It features a mildly spiced, flavorful gravy-based curry that pairs beautifully with naan, chapatis, and bagara rice.

This recipe offers a family-style preparation method that can be completed in approximately 40 minutes. If you prefer to omit the gizzard, you can simply cook the chicken liver with the same ingredients. 

For a detailed recipe, watch my video where I  explain the steps one by one.

             

My Latest Chicken Kaleji Pota Video:

Main Ingredients:

Chicken Liver:

The liver plays a crucial role in the body, being responsible for producing and supplying blood to the heart. When prepared correctly, chicken liver is a rich source of iron and essential minerals. 

For optimal flavor and nutrition, using fresh chicken liver is highly recommended, as stale or frozen liver may lose its nutrient value.

Chicken Gizzard:

The gizzard is a muscular part of the chicken's digestive system that serves as its stomach, aiding in the grinding of food. Often included in the "giblets" package when purchasing a whole chicken, the gizzard has a chewy texture and rich flavor. If you prefer not to include this part of the chicken in the recipe, it can be omitted.

Whole Spices:

Whole spices are essential for enhancing the aroma and flavor of the dish. Commonly used whole spices include bay leaves, cloves, and green cardamom. These aromatic spices are particularly important as they can mask any unpleasant odors that may remain in the liver and gizzard, ensuring a more appetizing curry.

                                                    

Ginger Garlic Paste:

This paste is a fundamental component in many meat dishes and even complements rice and vegetable curries. It is advisable to use freshly ground ginger garlic paste for the best flavor.

Seasoning:

Basic seasonings, along with ground spices such as black cardamom, black peppercorns, and cumin seeds, are typically included in Asian cuisine. While you may choose to use a family-favored spice powder, garam masala can also serve as a substitute.

Oil:

The choice of cooking oil is flexible based on personal preference. You can prepare pota kaleji in ghee for an authentic street food experience, or use any cooking oil or mustard oil. Opting for high-quality oils can help mitigate health risks related to high blood pressure and elevated cholesterol levels.

Yogurt:

Incorporating yogurt into the chicken kaleji pota recipe is key to achieving a delicious curry. A small amount of slightly sweet curd enhances both the flavor and the creamy texture of the final dish.

                              

You might like this:

kaleji masala

Dhaba-style tawa kaleji

chicken kaleji fry

katakat recipe

bhuni kaleji 

Have you tried Chicken Kaleji Pota? Feel free to follow me

on social media to stay up-to-date on my latest culinary creations.

Facebook 

Instagram

Pinterest

Youtube

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                                       

How to Make Chicken Kaleji Pota?

Step 1:

Start by thoroughly cleaning and washing the chicken liver and gizzard. Cut them into manageable pieces and place them in a bowl. Next, pour in enough water to cover the meat.                     

Followed by a generous amount of salt and a splash of white vinegar. Mix everything well, then let it sit for about 10 to 15 minutes. This process is essential as it helps eliminate any residual blood and the unpleasant odors typically associated with poultry offal.

                                                            

Step 2: 

In a pan, heat a moderate amount of cooking oil over medium heat. Once the oil is hot, carefully add the cleaned chicken liver and fry it for just 2 to 3 minutes.

                                

This brief frying not only helps to rid the liver of its raw smell but also prepares it for cooking alongside the gizzard in the masala.

 

It’s important to fry the liver first to prevent it from bleeding into the masala, which can negatively impact both the flavor and aroma of your dish.

                                    

Step 3: 

Using the same pan and oil, add a few whole spices: cloves, green cardamom, and bay leaves. Sauté these spices for about 30 seconds or until they start to crackle and release their fragrance. 

    

Next, add the finely chopped onion and sauté for approximately 5 minutes until it turns golden and translucent. 

Incorporate the roughly ground ginger and garlic into the pan, frying for an additional minute to release their flavors. Add a splash of boiling hot water to help create a paste with the onions.

                             

This will help cook down the masala. Following this, sprinkle in the powdered spices: salt, turmeric powder, red chili powder, and Kashmiri red chili powder.

           

Stir everything well and pour in a bit more boiling water to prevent the masala from sticking to the bottom of the pan.

Allow the masala to roast over medium-low heat. You’ll know it’s ready when the oil begins to separate from the spices.

            

At this point, add the pre-cleaned gizzard to the pan, stirring to coat it well with the masala.

                                 

It’s advisable to add crushed coriander powder now; if added too early, it could undesirably darken the color of the masala. Also, stir in some beaten yogurt for added richness and tanginess.

                      

Continue stirring until the oil clearly separates from the masala. Add 1 cup of hot water, bringing the mixture to a boil. Once boiling

Reduce the heat and cover the pan, allowing the gizzard to cook until it becomes tender—this may take about 20-30 minutes.

                                                

                           

Step 4:

Once the gizzard is adequately tender, gently fold in the pre-fried liver.

                                  

Reduce the flame further as you prepare to enhance the flavor. Grind together black cardamom, cumin, and black pepper, creating a fine powder. 

                           

Add this aromatic masala to the kaleji pota curry, mixing well to ensure an even distribution of flavors. This particular blend of spices is a cherished part of my family’s culinary tradition and brings a deep, rich flavor to the dish.

                 

Once the liver and gizzard are thoroughly mixed with the masala, taste and adjust the spice level to your preference. If desired, you can add more spices at this stage.

When the oil begins to re-separate from the gravy, add hot water to achieve your desired gravy consistency. Bring the mixture to a boil once more, then lower the heat and let the curry simmer gently for an additional 10 to 15 minutes.

                        

  Final step:

Your delicious Chicken Kaleji Pota is now ready to serve!

                  

Transfer it to a serving bowl and take the opportunity to enjoy it with Indian flatbreads like paratha, chapati, or tandoori roti, or alongside fragrant zeera rice for a complete and satisfying meal. 

                                

Enjoy the rich flavors and tender textures in this comforting dish!

                          

                      

Eggless Mango Souffle Recipe

                                                                      

Mango Souffle Recipe || Eggless Mango Souffle || How to Make Mango Souffle With Step-by-Step Photos and Video…..

Mango Souffle is a rich, creamy, and light French Dessert. It can be made with different flavors that you like most. A smooth and fluffy mango soufflé made with pureed mangoes, gelatine, and rich cream.

Traditionally, this dessert is egg-based. We made it without using eggs. I just did a bit of variation by adding gelatin in plain cream to just give it an awesome look. Gelatine powder helps us in this task. Mango soufflé combines the divine flavor of mangoes with the ethereal texture of soufflé to give your palate a treat that is a par comparison.

Make the most of the summer months with a rich and creamy Eggless Mango Soufflé. Super easy to make using readily available ingredients. Try out this no-fuss recipe for an all-time treat.

                                                          

My Latest Video: Eggless Mango Soufflé:

CAN MANGO SOUFFLE FREEZE FOR USE LATER?

No, soufflé cannot be frozen for use later, as soufflé has an over-rich creamy texture that may turn into a watery state. You can just refrigerate the soufflé for a maximum of 2 to 3 days. 

You May Like These:

Strawberry Souffle

Pistachio milk drink

Cold Coffee

Mango Lassi

Mango Ice cream

Creamy Mango Milkshake

                                                                   

If you have tried this Eggless Mango Souffle, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook 

Instagram

Pinterest

Youtube

           

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

For detailed recipes step by step, watch my video!

                                                                     

How to Make Eggless Mango Soufflé?

In a saucepan pour 1 cup of water and bring it to a boil next

add 1 packet of jelly powder. Stir to mix well, and let it boil. The jelly water now pour into a bowl/plate and leave it for around 30 minutes to set the jelly.

                                          

For better results, you can keep the jelly in the refrigerator for more than 30 minutes to correctly set the jelly. Once set, cut into cubes. jelly is ready to use. I used strawberry jelly; you can use any kind and color of jelly.

                                  

To make soufflé, first dissolve gelatin in hot water and mix until each particle has dissolved in water.

                            

Peel the sweet ripe mango and cut it into chunks, then blend it with the help of a hand blender.

Whip the chilled heavy cream until it turns light and creamy. Once whipped, take out 50g whipped cream for use later.

                                                       

Now combine condensed milk, powdered sugar, and mango pulp with the whipped cream, then stir to combine very well. next

                               

Next, add yellow food coloring to make the soufflé brighten and shiny. But it's optional; you can skip it. Once everything is mixed well, add half the gelatin water, then mix again. Half is reserved for use later. 

                         

Towards the end, add jelly cubes, then mix well.

                

Transfer the soufflé mixture into the 1/3 serving cup/glass and shake the glass/cup around to spread the mixture evenly in a glass. Then put some jellies over the soufflé mixture, and keep it in the refrigerator for an hour.

                               

Whip the remaining cream for a minute, then mix leftover gelatin water with the cream. Don't overbeat the cream; otherwise, the cream may curdle. 

                                              

Lastly, add cream on top of the mixture.

         

Next, place some mango chunks and jelly and keep the soufflé cup/glass in the fridge for an hour to make them properly set..

                                                          

Eggless Mango is ready to serve,,

                     

Serve the chilled mango soufflé to your loved ones and family or friend..