Aloo Keema Recipe - Yummy Traditional

Aloo Keema Recipe


Aloo Keema || Keema Aloo Masala || How to Make Keema recipe with step-by-step photos and video....

Keema Recipe 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 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 to make this thick aromatic gravy curry

My Latest Video Aloo Keema Dhaba Style:

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 issues 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, and even paratha as well
So let the go-ahead to learn how to make tasty aloo keema curry 


If you have tried this Keema Curry don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!







Like Our Videos? Then follow and subscribe to us on YouTube for the latest Recipe Video updates.


Firstly rinse the keema in the strainer and set aside


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


    Heat the ghee in the pot then put onion slices_saute them for 2-3 minutes


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


    Then put ginger garlic paste


    Stir to mix well until the aroma is released


    Now add mince


    Stir to combine well till it changes its color 


    Add tomato slices to the mince


    Then add the potato and mix them together very well 


    Add roasted and crushed spices to the mince


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


    Stir them well until the oil is separated


    Then pour 1 cup of boiled and hot water with green chilies


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


    Remove the lid and add coriander leaves


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


    Aloo keema curry is ready to serve with chapatisnaanparatha, and rice 

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

    1. 300g, minced beef.lamb/mutton
    2. 150g, potatoes
    3. 1 cup, of 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 Keema Curry?
    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 and 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 ground spices
    12. Stir them until the oil is separated then add green chilies and hot boiled water
    13. Further, stir to mix well
    14. Bring it to a 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 Aloo Keema is ready 
    19. To serve with chapatisnaan rice, and paratha.....
    *Not be duplicated, rewritten, or published without permission- Thank you! 

    Have you any doubts about this blog kindly let me know