Welcome September!! Hi friends, so as you know, I am able to post one recipe per day for 31 days in the month of August which was a challenge to myself to do something consistently for a month and you know how overwhelming it is specially when you have a fulltime corporate job with an almost 3 and half hours of commute time everyday. Preparing a recipe blog post is not an easy job by the way, if you know what I mean. You have to cook it , take photographs of every stages, then select, discard and edit the images, write the post, organise it properly not to forget the categorisation and indexing and finally publish the post with a mention of the same in social media. I have utilised my commute time to write the post, whereas I mostly cooked during weekends. Sometimes it became to taxing, and there are errors, typos, may be the introduction is not up to the mark, but who cares! I am doing it for mysef and at the end of the day , I am happy that I havr achieved something no matter how small it is! I am grateful to my friends to pat me on my back, by liking my post, sharing some encouraging words, promising to try the recipes by themselves, and acting as a true friend by not only praising but showing the mistakes in the post as well. Special mention is Mitil, who I think has checked each and every post throughout the month and Alaka aka ‘Aloo’ who has gone though and pointed out the mistakes in the post. Thank you my friends for the support, be there for me for the rest of my life. Let us celebrate this achievement, however small it is, by making this sumptuous aloo keema kaleji. Enjoyed thoroughly with some roti and a raw salad.
- Mutton keema – 100 gms
- Mutton liver – 200 gms
- Potato – 3, peeled and cubed
- Milk – 1/2 cup
- Green peas – a handful
- Saunf – 1/2 tsp
- Cumin – 1/2 tsp
- Onion – 1,big, chopped
- Green chilli – 3, slitted
- Tomato – 1, chopped
- Ginger paste – 1 tsp
- Garlic paste – 3 tsp
- Salt, turmeric, red chilli powder
- Black pepper powder
- Mustard oil
- Tomato ketchup- 1 tsp( optional)
- Kewra water – 1 tsp
I forgot from where I got this input, but whenever I cook mutton liver, I make sure to soak it in milk for atleast 30 minutes.
In a pan, add mustard oil. When ot is hot, fry the potato cubes with a pinch of salt and turmeric. Keep aside.
Strain the mutton liver and discard the milk. In the same pan, add the liver with a pinch of salt. Fry on high heat for 2-3 minutes. Keep aside. Discard the remaining oil.
Take a fresh pan and add mustard oil. When it is hot, add the cumin and saunf. Fry till fragrant.
Add half of the garlic paste. After 30 seconds, add chopped onion and chopped green chilli. Fry till golden brown.
Add the chopped tomatoes and ginger paste followed by remaining garlic paste. Fry till the tomato is mushy.
Add salt, turmeric and red chilli powder. When the raw smell is gone, add the mutton keema or mince. Stir till the keema is well coated with masalas.
Add a cup of hot water and boil the keema.
When keema/ mince is 3/4th cooked, add the fried liver and fried potatoes. Mix well.
After 2-3 minutes, add the green peas too. I have used the frozen one after thawing. You may use the fresh or frozen as per your choice.
When everything is cooked through, adjust the seasoning. Give it a good stir and add tomato ketchup, if using. I have used it to make it a bit tangy.
Just before removing feom heat add the kewra water. Give it a final stir and it is ready.