Weather for aloo kheema

It's really bizarre weather for almost-approaching-summer. Nature is such a funny thing. For years and years farmers in Australia have cried for rain and there has been none. While this year the rain has been good, now it's raining when the farmers need to be harvesting. The result is spoiled crops, damaged hay and losses. Partner comes from a farming family and it's heartbreaking to see someone work so, so hard and then it all going belly-up. How do farmers do it, whether here or in India? How do they go to work each day, not knowing the outcome? It's such an important job, feeding people, and we think so little about it and about those who do it. Till I met Partner, I had never really thought about 'where' my food comes from or who's responsible for it.

I do love my food though. And when the day is grey and wet like today and has the potential to really depress you, I simply LOVE a good, spicy curry. The mince-potato curry is one of my favourites. It's uncomplicated, quick to cook and always, always satisfies. It's also great for bulk cooking. Got 10 people coming over for dinner? Make this, you won't be disappointed.

MINCE POTATO CURRY/ ALOO KHEEMA

Prep time: 15-20 mins, cooking time: 1½ hours covered; Serve with: Steamed/ boiled and drained rice

Aloo: potato, kheema: mince

INGREDIENTS

Beef/lamb mince 500 gm

Potatoes 4 medium, diced

Tomatoes 3-4, finely chopped

Onions 1-2, finely chopped

Bay leaves  2

Cloves 2

Peppercorns 6

Dried chilli 2

Cardamom 2, slightly crushed

 Ginger paste 1 TSP

Garlic paste 2 TSP

Vegetable/canola oil 5 TBS

Turmeric ground ½ TSP

Cumin ground 1 ½ TSP

Coriander ground 1 TSP heaped

Garam masala ground 1 TSP heaped

Red chilli ground/powder 1-2 TSP

Frozen/fresh peas ½ CUP

Fresh coriander to garnish

Salt to taste

Water

METHOD 

1.  Heat oil in a deep-bottomed pan. Once the oil is hot, add the dried chillies, cardamom, cloves and peppercorns; cook for a couple of minutes till chillies turn black. 
2. Add onions and cook them, stirring intermittently till they turn golden and soft.
3. Turn heat up to medium and add the chopped tomatoes. Cook till the tomatoes are soft and pureed but not completely dried out. 
4. Add the turmeric, cumin, coriander, garam masala and chilli powder and cook till the spices are well-blended and ‘smell’ cooked. Keep stirring frequently to mix the spices and tomatoes and to avoid spices sticking to the bottom of the pan. Cook till tomatoes are almost dried out.
5. Add the potatoes and cook, stirring and mixing for 5 minutes.
6. Add the mince and cook for another 5 minutes or so till the mince changes colour and is well coated in the spicy mixture. Turn heat up and bring the mix to boil, the mince should start giving out water.
7.  Once it boils, reduce heat and cook till mince dries out a bit.
8. Add the peas and a cup of water* and stir to mix. Cover and cook till the potatoes can be ‘cut’ with a fork and till the mince is tender. Stir a couple of times while cooking. 

NOTES

The amount of water will decide how much ‘gravy’ you have. Since the mince was not browned before adding, it will release water. The tomatoes will release water as well. Adjust your water amount accordingly. However, it’s recommended not to use more than 2 cups else the curry will be too watery.