Dawat Ka Aloo Keema Dhaba Style

Bahan-bahan

1 kg ground beef or mutton

3–4 medium potatoes, peeled and cubed

2 large onions, finely chopped

2 medium tomatoes, chopped

1 tablespoon ginger-garlic paste

½ cup plain yogurt

½ cup cooking oil

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon red chili powder (adjust to taste)

½ teaspoon turmeric powder

1 teaspoon garam masala

Salt to taste

Fresh coriander leaves for garnish

Arahan

Sauté Onions:

Heat oil in a large pot over medium heat.

Add cumin seeds and let them sizzle for a few seconds.

Add chopped onions and sauté until golden brown.

Add Ginger-Garlic Paste:

Stir in the ginger-garlic paste and cook for 2–3 minutes until the raw smell disappears.

Cook Tomatoes:

Add chopped tomatoes to the pot.

Cook until the tomatoes become soft and the oil starts to separate from the mixture.

Add Spices:

Add coriander powder, red chili powder, turmeric powder, and salt.

Mix well and cook for another 2–3 minutes to blend the spices.

Incorporate Yogurt:

Lower the heat and add the plain yogurt.

Stir continuously to prevent curdling.

Cook until the mixture is well combined and the oil separates.

Add Ground Meat:

Add the ground meat to the pot.

Stir to combine with the masala.

Cook until the meat changes color and is no longer pink.

Add Potatoes:

Add the cubed potatoes to the pot.

Mix well and add water to achieve the desired gravy consistency.

Cover and cook until the potatoes are tender and the meat is fully cooked.

Finish with Garam Masala:

Sprinkle garam masala over the curry.

Stir gently and simmer for an additional 5 minutes to enhance the flavors.

Garnish and Serve:

Garnish the curry with fresh coriander leaves.

Serve hot with naan, roti, or steamed rice.