Kheema Aur Aloo Ke Dulme

kheema aur aloo ke dulme

Recipe for Kheema Aur Aloo Ke Dulme

What is unique about Kheema Aur Aloo Ke Dulme?

A simple yet delightfully flavoursome curry , Kheema aur aloo ke Dulme combines the perfectly blended flavours of kheema or minced meat with potatoes along with spices.
The word ‘Dulme’ refers to the unique shape the potatoes are cored into giving them the shape of a ‘dulma’ or shell .

Sovdgo ahead and  out this delectable recipe for those perfect family dinners !!

Ingredients for Kheema Aur Aloo Ke Dulme

Minced meat( Kheema) – 250 gms
Potatoes – small-sized, 4-5
Onions – 1 medium, finely sliced
Oil- 4 tablespoons
Shahi jeera – 1 teaspoon
Coriander- 8-10 twigs, finely chopped
Lemon juice – 2 tablespoons

Method to cook Kheema Aur Aloo Ke Dulme

Peel the potatoes and slice them into halves longitudinally

Next, using a knife core off the inner flesh of the potatoes. Repeat the process with all the potatoes

In a medium-sized pan heat the oil and fry the cored potatoes along with the fleshy bits of potato and leave them to one side for later

Continue to cook in the same oil by adding the chopped onion and sauté till the onions turn translucent

Once the onions are done, lower the flame and then add in the shahi jeera, turmeric, ginger garlic paste and chilli powder giving the ingredients a good mix

Now add the lamb mince and continue to cook for about 10-15 minutes on medium flame until the mince starts to change color and begins to let off water

When the mince is more than half cooked add in the earlier fried potato pieces and mixes them in the lamb mince

Leave this gravy to simmer for 10-12 minutes on low flame by covering the pan with a lid

At the end of this cooking time, you would notice the oil separate on the top and resulting gravy to be of semi-thick consistency

Check to see if the potatoes have softened and the gravy is cooked

If so, then switch off the flame and drizzle in the lime juice over the gravy and serve garnished with freshly chopped coriander

Serve with Rotis or Pooris or even boiled rice

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