Aloo Keema

Method

1. 1

   Brown onions; add ginger-garlic, then keema — fry until it 'bhuns' (dries and re-fries in its fat).

2. 2

   Add tomatoes and cumin; cook down to a thick masala.

   💡 The bhunai — frying past watery into sizzling — is where keema becomes keema.

3. 3

   Add potatoes, peas and a splash of water; simmer 15 minutes.

4. 4

   Garam masala off the heat; serve with roti and raita.