I got up to the whistling sound of pressure cooker and heavenly aroma of pooris, which are getting fried in hot oil, lifted me up from bed quickly. I went to see what my mom is doing in the kitchen this rainy morning at just 6° clock. When I asked her what’s in pressure cooker…? she said, kheema-aloo ka salan….oohoo…I ran to brush my teeth and wash my face to stand beside her to help her out in frying out pooris…which is my favourite task. As soon as the salan was done, I took quick photos of it to share with you…as this salan is my favourite and makes a perfect accomplishment with rotis or pooris….After having indulging breakfast…here I am sharing with you sharing this post….
- 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
- 2 tbsp. fresh minced Coriander leaves
- 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’.
- 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.