Aloo Keema Recipe

Aloo Keema || Keema Aloo Masala || How to Make Keema recipe with step-by-step photos ....

Keema Recipe is a traditional, delicious, spicy, and aromatic, gravy-based dish of South Asia, also known as potato and mince curry. This dish is the most popular curry worldwide. I also love to have this with naan and tandoori roti.

I remember when my mother used to cook Mince and potato curry, its aroma used to be spread all over the house.

I learned to make this curry from my beloved mother to make this thick aromatic gravy curry.
                                        

As well as can be added peas, cauliflower, and other than potato

Aloo Keema can be prepared with

Ghee or desi ghee, but if you have any health issues, it can be prepared with cooking oil. Here, I am using beef mince; you can use lamb, mutton, or chicken mince.

Mince Potato Curry is served with

Rice, bread loaf, naan, tandoori roti, chapatis, and even paratha as well

So, give the go-ahead to learn how to make tasty aloo keema curry. 

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

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Firstly, rinse the keema in the strainer and set aside.

Take all ingredients and prepare all veggies. Dry roast cumin seeds, coriander seeds, and black peppercorns for a few minutes.

Put roasted spices and then crush them coarsely. Keep aside. 

Heat the ghee in the pot, then put the onion slices. Sauté them for 2-3 minutes.

Add all whole spices and fry them well with the onion over a low-medium flame.

Then, put ginger garlic paste.

Stir to mix well until the aroma is released.

Now add mince

Stir to combine well till it changes its color. 

Add tomato slices to the mince.

Then add the potato and mix it very well. 

Add roasted and crushed spices to the mince.

Then add red chili powder, turmeric, crushed red chili, and salt.

Stir them well until the oil is separated.

Then pour 1 cup of boiled and hot water with green chilies.

Bring it to a boil and cover the lid, cook it for 10 minutes over low-medium heat.

Remove the lid and add coriander leaves.

Then, put basic garam masala powder. Simmer it for 10 minutes over low heat.

Aloo keema curry is ready to serve with chapatis, naan, paratha, and rice. 

                     

Pickled Jalapenos Recipe (Achaar)

Homemade Jalapenos Recipe | Homemade Pickle || How to Make Jalapeno Pickle with step-by-step photos 

Jalapeno Pickle. Can you believe these crunchy, tangy/sweet pickled jalapenos are ready in under 15 minutes?! After trying this quick pickled jalapeno recipe, I promise you will never go back to jarred jalapenos again. This recipe seriously could not be easier for me. I have to search most of the time for authentic jalapeno recipes before I could be able to share this recipe with you. 

I got success, and these jalapenos are so much better than canned and do not contain preservatives or artificial colors. The mixture of vinegar and salt acts as a natural preservative (no canning needed) and helps keep the jalapenos good in the fridge for up to two months. Although I doubt they will last that long! A jar never lasts longer than a week around here.
                       

This method also works well with any other type of chili or even sliced pickles. You can also control the heat level by adding more or less sugar. I used 3 tablespoons, and the jalapenos are still spicy but not too spicy and have a nice tangy/sweet flavor. So let's come to know how to make homemade jalapeno pickles at home. 

In Pakistan, the jalapeno pepper is easily available at any superstore. 
                        

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

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To prepare this recipe,e first peel and smash the garlic cloves.

In a saucepan, combine the water, vinegar, salt, sugar, and garlic, and bring it to a boil.

             

Meanwhile, slice the jalapeno peppers and the cucumber into the ring.

Put jalapeno and cucumber slices into the boiled vinegar mixture, stir to mix well, and give it another 2 minutes more,e then remove from heat, and let it cool down completely.
                 

     
Use tongs to remove the jalapeno from the saucepan to a glass jar, cover it with the brining liquid to fill the jar.
                               

It can be stored in the fridge for up to two months.nths                     

Chicken Vegetable Curry Recipe

Chicken Vegetable Curry || One Pot Chicken Vegetable Curry || How to Make Chicken Vegetable Curry with step-by-step photos

Chicken Vegetable Curry is a great combination of vegetables and meat, aromatic, flavored, and spicy curry. It is quite basic, a simple curry prepared with onion, tomatoes, capsicum, and spring onion along with chicken and spices. It is my own version. I'll tell you about my experiment.
                             
                                                                      

Over the past month, I haven’t felt like cooking anything, nor had enough cooking stuff at home, so I opened the door of the fridge with a bad mood and whatever I got from there.

I cooked by mixing them, trust me, that was superb and amazing in taste, so since that day I had been thinking to share my new experiment with dearest readers so today I brought this yummiest and tasty curry for you it can be served with chapatis, naan or even with plain rice or zeera rice, So you even try this easy and simple curry so let's begin.....

                                                             

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

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Take all your ingredients and prepare your veggies; finely chop them.

First, heat the mustard oil on a high flame. Drop a piece of onion, burn it in the hot oil, and drain it. Then discard your oil when it is ready to use in a recipe. 

Reduce the heat to medium, then add onion slices to the oil and sauté them for 2 minutes on medium heat.

Add chicken pieces and fry them with onion till turns to change its color, add spices.

Fry chicken with spices on medium heat, then add tomatoes.

       

Reduce the heat to low-medium and cover the lid, allow to sauté tomatoes with the chicken and spices for 5 minutes, and remove the lid.

Put potatoes and stir to mix well with chicken and spices. Now add crushed black peppercorn and remaining veggies.

Keep mixing on medium flame by adding garam masala until the oil is separated, pour hot and boiled water. 

Bring it to a boil, cover the lid, and let it cook for around 10 minutes on medium flame.

Remove the lid, and slightly mix well. 

Sprinkle some fresh coriander leaves and simmer it for around 5 minutes on a very low flame

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Chicken vegetable curry is done, transfer to the serving dish.

Serve with paratha, naan, chapatis, and zeera rice