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's 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.
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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 it 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, stir to mix well,
Then sprinkle gram 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