Aloo Keema Curry: A Delicious And Succulent Side Dish
Image Credit: Image: Shutterstock

It is often tedious to prepare a mutton or chicken dish as it can be time consuming and laborious. A non-vegetarian alternative would thus be keema curry or minced meat. Not only is keema curry faster to prepare, but also it is a lighter meal compared to mutton or chicken dishes. Another advantage of keema curry is that the meat is easier to eat and digest. 

Aloo Keema Curry is, therefore, a delicious non-vegetarian dish that can be savoured for lunch or dinner and even served for special occasions. Aloo Keema Curry can be prepared in any style but most often it is made in a rich gravy of masalas, enhanced by a little bit of plain curd. Apart from potatoes and keema, tomato, onion, and garlic are also used in the curry. Though the dish can be oily, you can prepare it with less oil if you want. The Aloo Keema Curry can be made as per your preference, and green peas could be added too. Serve the Aloo Keema hot with either paratha, naan, or steamed rice. 

Keema can be made in other combinations, such as green peas or matar, and it can also be used as a filling in samosas. Keema is said to have originated in the Indian subcontinent, and is believed to have been introduced to India around the 16th Century. It is popular in India, Pakistan, and Bangladesh. 

Here is the recipe for Aloo Keema. 


  • 500 gms mutton or chicken keema
  • 1 potato 
  • ½ cup plain curd 
  • 1 onion
  • 1 tomato
  • ½ tsp white jeera powder 
  • 2 cinnamon sticks 
  • 3 cloves 
  • Ginger-garlic paste 
  • 2 cardamom pods 
  • 4 black peppercorns 
  • 1 bay leaf or tej patta
  • 1 tsp coriander powder 
  • ½ tsp turmeric powder 
  • 1 tsp cumin powder 
  • 1 tsp red chilli powder 
  • Salt, as per taste 
  • Refined oil


  • Heat three tablespoons of oil in a pan. 
  • To the oil, add ½ tsp of white jeera, cinnamon sticks, cardamom pods, black peppercorns, and cloves, and saute for a few seconds.
  • Chop the onion into slices, and add into the mix. 
  • Saute the onions till it turns light brown, chop the tomato, and add, and mix the tomato and onions together until the tomato turns soft. 
  • Add one tbsp of ginger and garlic paste, and mix well
  • Add the coriander powder, cumin powder, red chilli powder, turmeric powder, and salt to taste. 
  • Add about ¼ cup water and mix the masalas well.
  • Add the keema and mix well for about five to eight minutes. 
  • Add the plain curd and mix well. 
  • Chop the potato into medium-sized pieces and add to the keema, and mix well. 
  • Cover the pan and let the keema cook for 8 to 10 minutes.
  • Add a tsp of garam masala powder and mix well.
  • Let it cook for 5 to 7 minutes on low flame.