Qaeema Aloo Matar

The weather has not been good at all. Been playing games with us since the temperatures actually started to be in the two digits. Its has suddenly become so very hot, this being just the Spring in Canada and not Summer yet. Weather has been too topsy-turvy for the past two to three weeks, resulting in me catching Flu. It was terrible. Now I feel alright and thank my God for the good health again. It sure is a precious bounty-Good health.

I have not even been cooking since the past few days, but yesterday as I began to feel alright, I prepared Qaeema Matar Aloo and had it with some warm Phulkas. It was so good. Good home cooked food is always very comforting and gives solace.  

 

Qaeema Aloo Matar – Ground meat with Peas and Potatoes Curry 

For this recipe, you can use the ground meat of Veal, Lamb or Goat, whatever is available. It turns out equally delicious and I have tried this recipe with all the above mentioned meats.

Qaeema Aloo Matar – Ground meat with Peas and Potatoes Curry

Ingredients:

For Gravy:

• Canola/Sunflower Oil – 4 tbsp
• Yellow Onion/Pyaz – 3 medium, finely chopped
• Tomato – 1, large, chopped
• Red Chilli Powder/Lalmirch Powder - 1 tbsp
• Salt – 2 tsp
• Potato – 2, medium, peeled and quartered
• Tomato Ketchup – 2-3 tbsp (I use Heinz) OR Tomato Chilli Sauce – 2-3 tbsp

To Cook Qaeema/Ground Meat:

• Canola Oil/Sunflower Oil – 2 tbsp
• Qaeema/Ground Lamb/Veal/Goat meat – 700 gms, washed and drained
• Turmeric Powder/Haldi – 1 tsp
• Garam Masala – 2 tsp
• Soya Sauce – 1 tbsp
• Lemon Juice – 4 tbsp
• Matar/Frozen peas – 1/2 to 1/4 cup
• Shredded Cheddar Cheese - 4 tbsp (optional)

Method:

• Pour 2 tbsp oil into a non-stick heavy bottomed sauce pan at medium high heat and throw in the finely chopped onions as soon as the oil warms up. Keep stirring them until they are lightly browned.
• Add the chopped tomato, red chilli powder and salt and mix well. Let it cook until its mushy.
• Add the quarted potatoes and a little water and close lid for 3-5 minutes. Remove from heat and keep aside.
• In an another saucepan, pour the rest of the oil, and add the freshly washed ground meat and let stand for 5 minutes. Stir to break lumps and add turmeric powder, garam masala, soya sauce, lemonjuice amd keep stirring until the water starts evaporating and the raw smell of the meat wards off.
• Pour in the reserved gravy of tomato onions and potato and mix the whole thing together. Let cook on low heat and when the water has almost evaporated, add frozen peas and give it a stir.
• Garnish with shredded cheddar cheese, and serve hot.

Suggested Accompaniments:Serve it hot with Basmati Chawal / Naan/ Afghani Roti, along with a dollop of butter.

Tip: Leftovers? Use up this left over curry as the filling for Samosa for some very delicious Snacks.

Luv,
Mona

Navratan Khorma

Khorma is one dish which we can have with Pulao, or Plain Rice, or Parathas or Naan. Its one ethnic rich recipe which even ‘vegetable haters’ will surely love to have. I love to have this dish with Rajma Pulao. I love the meal the day i have this combination. Its even great for gatherings, when you can prepare this combination with some snacks and a dessert to finish off. Your guests will be happy with you

This dish comes from the cookbook India’s Vegetarian Cooking by Monisha Bharadwaj. I have tried many recipes from this cookbook and loved most of them. I have not yet bought this book, but it sure now is among the top in the list of my Cookbook Wishlist.

Navratan Korma – Nine Jewelled Curry

Its yummy, and i’m glad i tried her recipe. The dish looks lovely, as it tastes, like a scene during the fall season with all vibrant colours on the trees, Isnt it ?! You can dump in all the left over vegetables in your refrigerator you have in you house, you can use in this dish vegetables like cabbage, carrots, cauliflower, potatoes, peas, corn, capsicum, carrots, beans.. I have used only a few, i didnt have all those in the house. It a yummy aromatic and an easy dish. Here’s the recipe:

Navratan Korma – Nine Jewelled Curry

Serves:4; Preperation Time:15 mins; Cooking time:25 minutes 

Ingredients:

• Frozen Mixed Vegetables – 300 gms
• Canola Oil – 1 tbsp
• Onion – 1, small, finely sliced
• Ginger Garlic Paste/Adrak-Lahsun Masala - 1 tbsp
• Tomato Paste – 3 tbsp
• Green Chillies – 3 fresh, slit in middle
• Turmeric powder/Haldi – 1 tsp
• Garam Masala powder – 1 tsp
• Cashew Nuts – 2 tbsp
• Salt – to taste
• Tinned Pineapple Chunks – 2 tbsp, chopped
• Light Cream – 100 ml
• Cherries – to garnish
• Cilantro – to garnish
• Grated Cheddar Cheese – to garnish

Method:

• Heat oil in a saucepan and fry the onion for a minute or so. Keep stirring to prevent it from sticking and stir in the ginger garlic paste.
• Add the tomato puree and chillies and cook until oil seperates, ading a couple of tablespoons of water to hasten the process.
• Add the frozen vegetables, turmeric powder, garam masala and salt. Mix gently and cook for a couple of minutes before folding in the cashewnuts, pineapple and cream. Heat through without allowing to boil.
• Serve hot garnished with the cherries, coriander leaves and cheese.

Suggested Accompaniments: You can have it along with Pulaos, Naan, Parathas, Basmati Chawal or Roti