Simple Way to Aloo Keema Recipe Pakistani

Coconut Tofu Keema

Aloo keema recipe basically includes potatoes with minced meat (mutton, chicken or beef) and is cooked in a unique way which transforms the ingredients into a unique way of a spicy and delicious meal.

Recipe Summary Coconut Tofu Keema

A warm, savory Indian favorite, easy to make and exciting to eat. Serve over hot rice, with yogurt on the side, which may be added to taste to cut the heat and add sweetness.

Ingredients | Aloo Keema Recipe Pakistani

¼ cup olive oil

4 cloves garlic, pressed

1 medium onions, minced

1 (14 ounce) package extra firm tofu, diced

1 (16 ounce) can coconut milk

1 tablespoon ground cumin

1 teaspoon curry powder

1 ½ teaspoons ground ginger

1 teaspoon salt

1 tablespoon red pepper paste

6 cups tomato sauce

1 ½ cups frozen peas, thawed

1 ½ cups chopped carrot

Directions

Heat olive oil in a large saucepan over medium heat. Stir in garlic, onion, and tofu; cover, and cook, stirring occasionally for 5 to 10 minutes.

Stir in coconut milk, cumin, curry powder, ginger, salt, and red pepper paste; bring to a simmer. Add tomato sauce, peas, and carrots; simmer, covered, about 30 minutes.

Info | Aloo Keema Recipe Pakistani

prep: 20 mins cook: 45 mins total: 1 hr 5 mins Servings: 10 Yield: 10 servings

TAG : Coconut Tofu Keema

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