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Aaloo Keema Recipe

Aaloo Keema Ingredients:

Aaloo Keema Recipe

  • 250 gms Potatoes (cut in small pieces)
  • 1/2 tsp Garam Masala Powder
  • 1 tsp Salt (according to taste)
  • 1 Large Onion (chopped)
  • 1 tsp Coriander Leaves
  • 1/4 tsp Turmeric powder
  • 6 Whole Black Pepper
  • 1 Black Cardamom
  • 1/4 tsp Cumin Seeds
  • 3/4 tsp Chili Powder
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1 tbsp Lemon Juice
  • 1/2 kg Minced Beef
  • 2 Tomatoes
  • 6 tbsp Oil
  • 6 Cloves

How to make Aloo Keema:

  • Heat the oil in a pan over medium flame.
  • Saute the chopped onion pieces in oil until light brown.
  • Add black pepper, cloves, cardamom, cumin seeds, ginger-garlic paste and finely chopped tomatoes to the onions.
  • Cook on medium heat till the water is dried. Add mince meat, mix and dry the water again.
  • Add salt, turmeric and enough water to cover the meat completely.
  • Cook till meat is tender and the water dries.
  • Add potatoes and cook till the potatoes are soft.
  • Sprinkle garam masala powder and garnish with fresh coriander leaves, green chilies and lemon juice.
  • Aloo Keema is ready. Serve with naan.

Aloo Keema Recipe


  • 500gm lamb mince
  • 3 potatoes,cut into cubes
  • 2 onions, finely chopped
  • 1 tsp fresh ginger, minced
  • 1 tsp garlic paste
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp salt
  • 2 tbsp yogurt
  • 3 tomatoes, finely chopped
  • 2 tbsp vegetable oil
  • 2 cup warm water

For Garnishing:

  • 1/4 cup fresh coriander leaves, finely chopped
  • 2 green chilies, sliced in half


  • Heat the oil in a large pan over a high heat, add the onions and stir fry for minute or two.
  • Reduce the heat to medium and cook for 5 minutes until the onions are soft and transparent, stirring occasionally.
  • When onions are soft and transparent, add the minced meat, garlic and cook for a further 5 minutes, until all the moisture has dried up and the meat has turned brown.
  • Keep stirring frequently.
  • Next add chili powder, coriander powder, turmeric, salt and 100ml water and stirring constantly, cook for 2 minutes.
  • Now add chopped tomatoes and yoghurt.
  • Mix everything together and bring to the boil, cover and cook for 10 minutes, stirring occasionally.
  • Add a little water if the curry becomes dry during this time.
  • Then add potatoes, water and stir to mix everything.
  • Bring the curry to the boil, cover and cook for 30 minutes over low heat or until potatoes are cooked.
  • If water dries before potatoes are cooked, add more warm water.
  • Finally add garam masala, green chillies and coriander leaves.
  • Serve hot with rice and naan.
Aloo Keema Recipe
Aloo Keema Recipe