Kheema-Aloo ka Salan – Rich and Creamy combination of Minced Lamb Meat and Potatoes

• 200 gms. Kheema/minced lamb meat
• 300 gms. Aloo/Potato
• 1 Onion, sliced
• 1 Green chilli, slit length wise
• 1½ tbsp. Red chilli powder
• 1 tbsp. Ginger-Garlic paste
• ¼ tbsp. Garam Masala
• ¼ tbsp. Coriander powder
• ¼ tbsp. Turmeric powder
• Salt
• Oil
• 2 tbsp. fresh minced Coriander leaves

PREPARATION:

• In a pressure cooker add oil and drop sliced onions, fry till translucent. Now add ginger-garlic paste along with green chilli  Fry till raw smell of ginger garlic paste disappear.
• Now add kheema, red chilli powder, turmeric powder, garam masala, coriander powder and salt. Fry till kheema starts to change colour  Add half cup of water and cook for 2 whistles.
• In the meantime, peel and cube the potato pieces. Soak them in water until use.
• Let the pressure release. Now drop in cubed potato pieces, mix well and pressure cook for one whistle or cook covered until potato pieces are soft. Adjust salt and water.
• When the potato pieces are soft enough using back side of the spoon, mash 5-6 potato pieces to mix up with the gravy. Doing this gives you thick gravy.
• Alternatively you can add 2-3 tbsp. of fresh cream and turn of the flame by adding minced coriander leaves.
• Add love to make this dish taste ‘Yummy’.

VARIATIONS:

• You can add tomato pure just before adding potato pieces and cook till raw smell disappears. This gives nice tangy taste and thickness to the gravy.
• You can even add dry fenugreek leaves/kasauri methi to this. Just soak two tablespoons of dry fenugreek leaves to lukewarm water for 10 minutes. Add just before mashing down the potato pieces and cook for 2-3 minutes.
• You can even add matar/peas, if they are handy. If using frozen ones just thaw them before using. If using frozen peas add them when potatoes are soft. If using fresh ones add along with potato pieces.