Tandoori Potato Keema | How To Make Tandoori Aloo Keema | Mutton Recipe | Potato Recipe | Smita Deo
- 6 years ago
Learn How To Make Tandoori Potato Keema Recipe from Chef Smita Deo only on Get Curried. Make this Mutton Recipe a quick and easy Potato Recipe of Tandoori Aloo Keema at your home and share your experience with us in the comments below.
Ingredients:- 1 kg. Potatoes For the Keema:- 2 tbsp. Oil 2 Onions, finely chopped 1 tsp. Ginger Paste 1 tsp. Garlic Paste 1 tbsp. Red Chilli Powder ½ tbsp. Turmeric Powder 1 tbsp. Cumin Seed Powder 1 tbsp. Coriander Seed Powder 500 gms. Mutton Mince 1 tsp. Garam Masala 2 tbsp. Coriander Leaves, finely chopped 2 tbsp. Mint Leaves, finely chopped Salt, to taste For the Tandoori Marination:- 1 cup Curd 1 tsp. Ginger Paste 1 tsp. Garlic Paste 1 tsp. Tandoori Garam Masala ½ tsp. Turmeric Powder 1 tsp. Red Chilli Powder 1-pinch of Red Food Colouring Salt, to taste Ghee Chaat Masala Method:- 1. Wash and cook the potatoes in a pressure cooker with water and salt until 3 whistles are blown. 2. Peel the potatoes and cut into equal halves. 3. In another pressure cooker, add oil and saute the onions until golden brown. 4. Then add ginger paste, garlic paste, red chilli powder, turmeric powder, cumin seed powder, coriander seed powder and mix well. 5. Add mutton mince. Saute for 3-4 minutes and then add garam masala, coriander leaves, mint leaves, salt and mix well. 6. Pour some water and pressure cook. 7. In a bowl add the Tandoori marination ingredients and mix well. 8. Scoop out the potato from the centre and marinate with the Tandoori marination. 9. Grill the potatoes in the oven at 200°C for 7-10 minutes. 10. Apply Ghee and sprinkle chaat masala on top the potatoes and turn them upside down. 11. Stuff the potatoes with Keema and sprinkle chaat masala on top. 12. Grill the Keema stuffed potatoes again at 200°C for 2 minutes. 13. Garnish with coriander leaves and serve. Delicious Tandoori Aloo Keema is ready! HAPPY COOKING!
Ingredients:- 1 kg. Potatoes For the Keema:- 2 tbsp. Oil 2 Onions, finely chopped 1 tsp. Ginger Paste 1 tsp. Garlic Paste 1 tbsp. Red Chilli Powder ½ tbsp. Turmeric Powder 1 tbsp. Cumin Seed Powder 1 tbsp. Coriander Seed Powder 500 gms. Mutton Mince 1 tsp. Garam Masala 2 tbsp. Coriander Leaves, finely chopped 2 tbsp. Mint Leaves, finely chopped Salt, to taste For the Tandoori Marination:- 1 cup Curd 1 tsp. Ginger Paste 1 tsp. Garlic Paste 1 tsp. Tandoori Garam Masala ½ tsp. Turmeric Powder 1 tsp. Red Chilli Powder 1-pinch of Red Food Colouring Salt, to taste Ghee Chaat Masala Method:- 1. Wash and cook the potatoes in a pressure cooker with water and salt until 3 whistles are blown. 2. Peel the potatoes and cut into equal halves. 3. In another pressure cooker, add oil and saute the onions until golden brown. 4. Then add ginger paste, garlic paste, red chilli powder, turmeric powder, cumin seed powder, coriander seed powder and mix well. 5. Add mutton mince. Saute for 3-4 minutes and then add garam masala, coriander leaves, mint leaves, salt and mix well. 6. Pour some water and pressure cook. 7. In a bowl add the Tandoori marination ingredients and mix well. 8. Scoop out the potato from the centre and marinate with the Tandoori marination. 9. Grill the potatoes in the oven at 200°C for 7-10 minutes. 10. Apply Ghee and sprinkle chaat masala on top the potatoes and turn them upside down. 11. Stuff the potatoes with Keema and sprinkle chaat masala on top. 12. Grill the Keema stuffed potatoes again at 200°C for 2 minutes. 13. Garnish with coriander leaves and serve. Delicious Tandoori Aloo Keema is ready! HAPPY COOKING!