Step-by-Step Instructions

1. 1.Heat Oil and Sauté Onions

   Add 3 tablespoons of mustard oil to a heavy-bottomed pressure cooker. Heat the oil until it reaches a smoking point to remove its pungent smell. Then, lower the flame, add 2 finely chopped onions, and sauté until they turn golden brown.

2. 2.Add Keema and Roast

   Add 400 grams of cleaned mutton keema to the sautéed onions. Roast the keema well for approximately 3-5 minutes, stirring continuously, until it changes color and is thoroughly fried.

3. 3.Incorporate Spices and Aromatics

   To the keema, add 1/2 teaspoon turmeric powder, 1 tablespoon crushed coriander cumin powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, 1/2 teaspoon black pepper powder, and 1 tablespoon red chili flakes. Also, add 2 frozen ginger garlic chili cubes and 1 frozen green chutney cube. Finally, add 2 medium roughly chopped tomatoes. Mix and sauté all the ingredients well to combine.

4. 4.Add Water and Salt

   Pour in about 1 cup of water and add salt to taste. Stir everything thoroughly to ensure the salt is evenly distributed.

5. 5.Pressure Cook Keema

   Close the pressure cooker lid. Cook the keema for 15-20 minutes under pressure until it is completely tender. (Note: The cooker in the video uses a timer system, not whistles).

6. 6.Add Potatoes

   Once the pressure is released, open the cooker. Add the peeled and chopped potatoes (2-3 medium) to the cooked keema.

7. 7.Adjust Consistency and Cook Potatoes

   If you prefer a semi-gravy texture, add a little warm water at this stage. Close the pressure cooker lid again and cook for another 5-7 minutes until the potatoes are tender and cooked through.

8. 8.Garnish and Serve

   Once the Keema Aloo is ready, garnish it with fresh coriander leaves, slit green chilies, and fried onions (birista). Serve hot with naan, lemon slices, and onion rings.