Authentic homestyle ALOO KEEMA (Mince and Potato Curry) is a one pot meal made from curried mince with potatoes. Its is so easy to make and is a delicious comfort food.
ALOO KEEMA (Mince and Potato Curry) is a popular dish in Pakistan and North India. Its one of those household favourites that is loved by all. A perfect vegetable and meat combo !
And good old Potatoes, you have to give them the credit, they are so versatile, they can be paired with so many things to create amazing dishes, like Aloo Gosht ( Meat Gravy with Potatoes). They are also added to Chicken Biryani or snacks like Pakoras
HOW TO MAKE AlOO KEEMA (Mince and Potato curry)
Aloo keema is fairly easy to make as it requires minimum spices. Its one of those recipes you can’t mess up. There are couple of versions of how to prepare Aloo Keema. Some people like their aloo keema dry while others like little gravy like consistency. So the amount of water you add determines what it would be like. Its completely your choice how you want it to be.
The following ingredients are required for Aloo Keema:
MINCE – You can use goat, lamb or beef. Try to use lean mince. The fatty mince doesn’t work for curries. When cooking grilled meat like Seekh Kebabs or Gola Kebabs, its okay to have fat content in meat. It gets rendered when grilled but in curries it doesn’t. And I think it gives a bit of smell ,which is not pleasant.
Potatoes – Cut the potatoes in even sized cubes so that they cook uniformly. There is no set rule for ratio of potatoes to mince. You can add more but do remember that Keema (Mince) is the hero of the dish and it shouldn’t get overshadowed by too many potatoes.
Onions – like all the curries it begins with onion. Fry the sliced onions in the oil until golden brown.
Spices used are salt, red chilli powder, turmeric, cumin powder, coriander powder, and garam masala.
Tomatoes chop them finely or they can be pureed too. You can use crushed tinned tomatoes too.
Ginger garlic – try to use freshly crushed ginger garlic. It just gives a complete different flavour to the dish ( it goes for all the dishes).
Fresh Coriander/Cilantro – we use a little bit while mince is cooking and remaining is for garnishing.
TIPS FOR MAKING ALOO KEEMA
- Don’t make the onions darker brown, it will make the whole dish look darker. Keep it light until the corners start to turn brown.
- Try to use wider pan or a pot instead of a deep one, it helps keema(mince) to fry evenly.
- Take your time to fry up the mince in oil and don’t skimp on the oil. Fry the meat along with spices. You can always skim the oil once the dish is ready.
- Keema (Mince) forms clumps while cooking. Use spoon to break Keema down.
WATCH HOW TO MAKE IT
WHAT TO SERVE WITH ALOO KEEMA (Mince and Potato curry)
You can serve Aloo keema with Roti, naan or paratha. I personally think it goes best with paratha. You can also have rice like Pea Pulao with it. Also my favourite bit is to use the leftovers in a sandwich. Just put some on bread, grill it in pan or panini maker, it is amazing.
MORE MINCE RECIPE TO TRY
Aloo Keema (Mince and Potato curry)
Ingredients
- 500 g Mince Meat
- 2-3 Medium Potatoes ( Peeled and Cubed)
- 1 Medium Onion ( Sliced)
- 2 Tomatoes ( Pureed) See Notes
- 1 tbsp Garlic Ginger Paste
- ⅓ Cup Oil
- 1½ tsp Salt
- 1½ tsp Red Chilli Powder
- ¼ tsp Turmeric
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- ½ tsp Garam Masala
- 2 Green Chillies (Whole)
- Coriander/Cilantro for Garnish
Instructions
- In a pan heat the oil and fry onions until light golden. Add Garlic ginger and fry for a minute.
- Add all the spices except garam masala. Add Tomatoe puree and mix in. Cover and cook on low heat for 10 minutes. The onions should breakdown and have gravy like consistency.
- Add Mince and fry it while breaking any clumps that get formed. Cook until the mince changes colours and water evaporates. It should be around 8 to 10 minutes.
- Add potatoes and stir them in. Add half a cup of water. Cover and cook on low heat for 15-20 minutes.
- Lastly add some coriander, green chillies and garam masala. Cover and let it simmer on low heat for 5 minutes.
- Garnish with some coriander/cilantro and julienne cut ginger. Serve it with naan, roti or rice.
Notes
- You can puree the tomatoes in blender/food processor or very finely chop them. Canned tomatoe puree can be used as well
