Updated: Apr 7
This recipe of Keema Aloo or Kheema Aloo uses mutton keema (mince), you could use minced meat of choice, or soy mince – whichever works.
I always add a boiled egg to Keema Curry when serving. When available, I like to add a handful of fresh green peas to the Keema Curry as well. This recipe of Keema Curry uses all these ingredients, feel free to modify to your preference. Though I will say, potatoes are a great addition to Keema Curry, as the potatoes soak in the flavours of the masala and Keema…
I added yoghurt to my recipe of Keema Aloo, as its flavours pair well with mutton mince, you could omit the yoghurt and add more tomatoes instead.
Skip the potatoes and green peas to make a basic recipe of Keema Fry which can be stuffed in a paratha to make Keema Paratha / Mughlai Paratha or as a filling in Keema Samosa and Keema Cutlets / Pattice.
Ideally, try and get hand-cut keema, which makes the final recipe grainy, not the one that is minced in machines. Also ask your meat vendor to add some of the mutton fat to the keema.
Time taken: 30-45 minutes
* this Keema Aloo recipe is cooked in a kadhai. Pressure cooking would take lesser time.
Ingredients to make Keema Aloo
250 gms keema (mutton mince)
2 tbsp ghee
2 onions - medium size, finely chopped
½ cup yoghurt
1 tomato - medium size, finely chopped
4-5 garlic cloves, minced
1 inch piece of ginger, minced
3-4 green chillies, finely chopped
3-4 cloves / laung
4-5 black peppercorns / kali mirch
1 inch stick of cinnamon / dalchini
1 black cardamom / badi elaichi
¼ tsp turmeric powder / haldi
½ tsp Kashmiri red chilli powder
2 tsp garam masala
½ cup fresh green peas
1 potato, medium size, boiled and chopped in to 6 pieces
1 cup water
Salt, to taste
Method of making Keema Aloo
Wash the mutton mince, marinate it with a little salt and turmeric powder and keep aside.
Heat ghee in a thick bottom pan / kadhai and add onions, fry the onions on medium low heat. Once the onions turn pink, add the minced ginger, garlic and chillies along with the whole spices and cook till the onions turn a nice golden brown.
Add turmeric powder and then the keema in a few seconds, once the turmeric powder is cooked. Cook the keema on medium low heat and ‘bhuno’ for a few minutes till the keema turns light brown. Add yoghurt and continue to cook for a few minutes till the yoghurt is well incorporated and the keema starts to look grainy again.
Add tomatoes and cook till the tomatoes are well incorporated in the masala and the keema starts turning a few shades darker – which means it is well ‘bhuno-ed’.
Add fresh green peas and chopped boiled potatoes, if using. Add one cup of water along with Kashmiri red chilli powder, 1 tsp garam masala and salt. Mix well, cover and cook for a few minutes till the keema and green peas are well cooked and the water almost dries up – about 10 minutes.
Add the remaining 1 tsp of garam masala. Mix well, taste and adjust flavours.
Garnish with boiled eggs and serve mutton Keema Aloo with roomali roti, naan or chapatis… Keema Curry goes famously well with pav too!
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