Keema Gawar Aloo curry is a delicious combo of meat mince with cluster beans and potato sautéed in fresh green spices. It is quick to cook curry and pairing it with phulkas, parathas or steamed rice will fix your delicious meal in no time.Not only goat meat but you can also couple it with lamb mince or even chicken mince to make this. Whatever the blend of meat with gawar and aloo is, the curry sure shot win-win every time you make it.
This keema gawar aloo curry is the best bet when you have purely non vegetarian family and you strive hard to introduce veggies in their diet. Yes, same is the case at my home as my son loves non veg much. I try my best to get the ideas how to feed him veggies or lentils along with his favorites. Keema matar, Methi chicken, Tamatar Matar Gosht, Shab Deg and many more.
Let me come to the confession that, gawar is one such vegetable which is one of my favorite and I can eat it any time with some hot phulkas, parathas or khichdi. I try to find different ways for using this veggie for a meal, be it a dal, stir fries, chokha or even pair it with meat. I shall surely share those lip-smacking recipes of gawar with all you my lovely people here. Let’s first start with this, the delicious Keema Gawar Aloo Curry.
500 grams, keema (goat mince or chicken mince)
250 grams, gwar phalli (cluster beans), cut into 1& ½ inch length
250 grams, potato, cut in medium cubes
¾ cup, tomato, sliced thinly
½ cup, onions, sliced
1 bay leaf
1 teaspoon turmeric powder
1 sprig curry leaves
Juice of half lemon
Salt to taste
3-4 tablespoon oil
Grind it to paste:
¾ cup, coriander leaves, tightly packed
1 tablespoon, garlic cloves
1& ½ inch ginger
1 teaspoon cumin seeds
1& ½ teaspoon fennel seeds
4-5 green chilies ( increase or reduce it to suit your taste)
8 black peppercorns
1 cm, stone flower (pathar phool)
½ tablespoon coriander seeds
In a pressure cooker, heat oil, add bay leaf and fry for 30 seconds. Add onions and curry leaves, fry until soft. Add keema and saute on high for 2-3 minutes.
Add gwar aloo and tomato, saute on high for a minutes
Add ground paste, turmeric salt to taste and mix well, cook for 3-4 minutes until spices starts releasing aroma.
Add lemon juice and water depending upon the consistency of the gravy needed. Cover and cook for until done.
Keema Gwar Aloo curry is ready to be served.
Dish and serve hot with steamed rice or phulka/parathas.