Aloo Kabab w/ Qeema
Add some qeema to your regular aloo kabab to appeal to the meat lovers in your family.
- PREP TIME: 30 minutes
- COOK TIME: 60 minutes
- SERVINGS: 6 persons
- Qeema Filling:
- 2 – 4 tablespoon oil
- ¼ kg Minced meat (chicken or beef)
- 1 small Onion, finely sliced – 1 small, finely sliced
- ½ teaspoon ginger paste
- ½ teaspoon garlic paste
- 1 teaspoon red chili powder
- ½ - 1 teaspoon salt (to taste)
- 2 -3 tablespoon tomato puree
- For Aloo Kabab:
- 4 – 5 large Potatoes
- 2 teaspoon salt (to taste)
- 1 – 2 teaspoon black pepper (adjust to taste)
- 1 teaspoon red chili powder (adjust to taste)
- ¼ cup coriander leaves, finely chopped
- ¼ cup flour (maida) – for coating
- 1. Qeema Filling:
- 2. Heat oil.
- 3. Saute onions till light golden.
- 4. Add ginger paste, garlic paste and the rest of the spices. Saute for about 45 seconds – 1 minute.
- 5. Add the mincemeat and use a wooden spoon to stir the meat breaking it up as you stir.
- 6. Let it cook for about 5-10 minutes till the color changes to white/pink. Chicken mince will be a lighter color versus beef mince.
- 7. Add the tomato puree and let it cook for 20 – 30 minutes till the meat is cooked and the water has evaporated. Beef mince will take longer to cook than chicken mince.
- 8. Italic For Aloo Kabab:Italic
- 9. Bring a pan of water to boil. Wash potatoes and then boil them until they are tender (about 45 minutes – 1 hour). Check for doneness by piercing the skin with a knife. If the knife goes through smoothly then the potatoes are done.
- 10. Drain the potatoes. Peel and mash them with a potato masher or a fork while still warm.
- 11. Once warm, add salt, black pepper, red chili pepper and coriander leaves. Taste and adjust seasonings if required.
- 12. Shape the potato mixture into small balls and make a hole in the centre for the filling. Put the filling (about a teaspoon) and close it around. Make sure that the filling is nicely enclosed and if necessary patch it up with a little bit of the potato mixture.
- 13. Flatten the potato cutlet to make it into a circular patty.
- 14. Heat oil in a frying pan for shallow frying.
- 15. Take out the flour in a shallow plate.
- 16. Shape the potato mixture into round kabab (patties). Coat them with flour on both sides making sure that the edges are also covered.
- 17. Remove the excess flour and shallow fry on a medium flame.
- 18. Cook for about 3-4 minutes on one side, and then cook the other side for the same till golden brown.
- 19. Take out the potato kabab on a paper towel.
- 20. Serve with sauce or ketchup on the side.
Notes:Photo Credits: Pinterest. Leftover mincemeat or shredded chicken or cheese can also be used for the filling. If you want an added crunch, then you can also do a breadcrumb coating. Coat them in flour then beaten egg followed by bread crumbs.