Aloo Keema Recipe - Yummy Traditional

Aloo Keema Recipe


aloo-keema-curry-recipe

Aloo Keema | Mince Curry is a traditional, delicious, spicy, and aromatic, gravy based dish of South Asia, also known as potato and mince curry. this dish is the most popular curry in all over the world, I also love to have this with naan and tandoori roti
I remember when my mother used to cook Mince and potato curry its aroma used to be spread all over the house
I learned to make this curry from my beloved mother how to make this thick aromatic gravy curry
                                        
aloo-keema-recipe

As well as can be added peas, cauliflower other than potato
Aloo Keema Can be prepared with
Ghee or desi ghee, but if you have any health issue can be prepared with cooking oil here I am using beef mince you can use lamb, mutton, or chicken mincemeat
Mince Potato Curry is served with
Ricebread loaf naan and tandoori rotichapatis even paratha as well
So let’s the go-ahead to know how to make tasty aloo keema curry with step by step photos...


aloo-keema-recipe

We need:

ingredients-of-keema-aloo-curry

Preparation of aloo keema curry:
Firstly rinse the keema in the strainer set aside

rinse-the-mince-in-the-strainer

Take all ingredients and prepare all veggies_dry roast cumin seeds, coriander seeds and black peppercorn for a minutes
Put roasted spices and then crushed them coarsely keep aside 

preparation-of-aloo-keema-with-pictures
cut-the-potatoes-into-cubes

    Cooking mince potato curry:
    Heat the ghee in the pot then put onion slices_saute them for 2-3 minutes

    saute-the-onion-for-2-minutes

    Add all whole spices fry them well with onion  over low-medium flame

    add-whole-spices-in-the-onions

    Then put ginger garlic paste

    add-ginger-garlic-paste

    Stir to mix well until the aroma is released

    stir-the-onions-until-aroma-arisen

    Now add mince

    add-mince-in-the-onions

    Stir to combine well till changes its color 

    stir-until-changes-its-colour-of-mince

    Add tomato slices in the mince

    add-tomatoes-in-the-mince

    Then add the potato and mix them together very well 

    add-potato-in-the-mince

    Add roasted and crushed spices to the mince

    add-spices-powder-in-the-mince

    Then add red chili powder, turmeric, crushed red chili and salt

    add-dried-ingredients-into-the-mince-potato-curry

    Stir them well until oil is separated


    stir-potato-mince-until-oil-separates


    Then pour 1 cup boiled and hot water with green chilies

    add-boil-water-and-green-chillies

    Bring it to boil and cover the lid, cook it for 10 minutes over low-medium heat

    bring-it-to-boil

    Remove the lid and add coriander leaves

    remove-the-lid-and-add-green-coriander-leaves-in-the-curry

    Then put basic garam masala powder_Simmer it for 10 minutes over very low heat

    add-garam-masala-powder-in-the-mince-potato-curry

    Aloo keema curry is ready to serve with chapatis,naanparatha, and rice 
                         
    aloo-keema-is-done-serve-with-roti-and-rice





    Aloo Keema | Mince Curry is a traditional, delicious, spicy, and aromatic, gravy based dish of South Asia, also known as potato and mince curry...

    Ingredients:
    1. 300g,mince beef.lamb/mutton
    2. 150g, potatoes
    3. 1 cup, onions
    4. 2 tbsp, ginger garlic paste freshly ground
    5. 1 tbsp, coriander seeds 
    6. 1 tsp, black peppercorn
    7. ½ tsp, turmeric powder
    8. Salt to taste
    9. 2 medium, tomatoes
    10. 1 tsp, red chili powder
    11. ½ tsp, cumin seeds
    12. ½ tsp, crushed red chili
    13. ½ tsp, basic garam masala powder
    14. 125g,ghee/oil
    15. 4-6, green chilies
    16. 2 tbsp, green coriander fresh/frozen
    17. 1 tsp, mixed whole spices
    How to make a aloo keema?
    Instructions:
    1. Heat the ghee in the pot
    2. Then add onion slices
    3. Sauté them for 2-3 minutes
    4. Add mixed whole spices black peppercorn, cloves, bay leaves, cinnamon stick, and green cardamom
    5. Stir them for a minute
    6. Now add ginger garlic paste
    7. Stir them well over medium heat until the aroma is released 
    8. Add mincemeat mix it with onion and whole spices
    9. Keep stirring until changes its color
    10. Add tomato and potatoes
    11. Keep mixing by adding all dry spices red chili, turmeric, crushed red chili, salt, and crushed spices
    12. Stir them until oil is separated then add green chilies and hot boiled water
    13. Further, stir to mix well
    14. Bring it to boil and cover the lid
    15. Allow to cook it for another 3-5 minutes over medium flame
    16. Now remove the lid and sprinkle basic garam masala, grated ginger garlic, and coriander leaves
    17. Let it simmer for 5 minutes over a low flame
    18. Now also keema is ready 
    19. To serve with chapatisnaan rice, and paratha.....
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