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 worldwide. I also love to have this with naan and
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.
As well as can be added peas, cauliflower, and other than potato
Aloo Keema can be prepared with
Ghee or desi ghee, but if you have any health issues, it can be prepared with cooking oil. Here, I am using beef mince; you can use lamb, mutton, or chicken mince.
Mince Potato Curry is served with
Rice, bread loaf, naan, tandoori roti, chapatis, and even paratha as well
So, give the go-ahead to learn how to make tasty aloo keema curry.
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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 peppercorns for a few minutes.
Put roasted spices and then crush them coarsely. Keep aside.
Heat the ghee in the pot, then put the onion slices. Sauté them for 2-3 minutes.
Add all whole spices and fry them well with the onion over a 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 it 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 low heat.
Aloo Keema is a traditional, delicious, spicy, and aromatic, gravy-based dish of South Asia, also known as potato and mince curry...
Ingredients:
- 300g, minced beef.lamb/mutton
- 150g potatoes
- 1 cup of onions
- 2 tbsp, ginger garlic paste, freshly ground
- 1 tbsp, coriander seeds
- 1 tsp, black peppercorn
- ½ tsp, turmeric powder
- Salt to taste
- 2 medium tomatoes
- 1 tsp, red chili powder
- ½ tsp, cumin seeds
- ½ tsp, crushed red chili
- ½ tsp, basic garam masala powder
- 125g, ghee/oil
- 4-6, green chilies
- 2 tbsp, green coriander fresh/frozen
- 1 tsp, mixed whole spices
How to make Keema Curry?
- Heat the ghee in the pot
- Then add onion slices
- Sauté them for 2-3 minutes
- Add mixed whole spices: black peppercorn, cloves, bay leaves, cinnamon stick, and green cardamom
- Stir them for a minute
- Now add ginger garlic paste
- Stir them well over medium heat until the aroma is released
- Add mincemeat and mix it with onion and whole spices
- Keep stirring until it changes color
- Add tomato and potatoes
- Keep mixing by adding all dry spices: red chili, turmeric, crushed red chili, salt, and ground spices
- Stir them until the oil is separated, then add green chilies and hot boiled water
- Further, stir to mix well
- Bring it to a boil and cover the lid
- Allow to cook it for another 3-5 minutes over medium flame
- Now, remove the lid and sprinkle basic garam masala, grated ginger garlic, and coriander leaves
- Let it simmer for 5 minutes over a low flame
- Now Aloo Keema is ready
- To serve with chapatis, naan, rice, and paratha.....
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