Keema Aloo/Minced Meat and Potato Curry

Servings : Serves 2-3

Delicious keema aloo (mince n potato curry) with some chopped red and green capsicum for added flavour. Tastes delish and smells sensational too!


  • 250gm beef mince (or you can use half beef and half lamb mixture) -Marinate the beef in quarter tsp. each of turmeric, coriander, cumin powders, some salt, and 2 tbsp. of yoghurt. Set aside for at least half an hour.
  • 3 grated onions
  • 2-3 tbsp. oil
  • 2-3 fenugreek/methi leaves
  • 3 tomatoes, blended with skin
  • 2 tbsp. tomato puree/paste
  • 1-2 green chillies
  • 2 potatoes, peeled and cubed
  • 1 small green capsicum, cubed
  • 1 small red capsicum, cubed
  • some whole pepper, 2 cloves, 2 cardamom pods
  • 1 tsp. ginger
  • 1 tsp. garlic
  • 1/4 cup yoghurt, whipped
  • salt to taste
  • 1 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1/2 tsp. garam masala
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chilli powder
  • juice of half a lemon
  • 2-3 tbsp. chopped coriander


Heat the oil in a pan, add the fenugreek/methi leaves. Then add the whole pepper, cloves and cardamom pods. Let them fry for a few seconds, then add the grated onions. Fry them until golden brown, now add the garlic and ginger pastes, followed by the cubed capsicum and potatoes. Fry these together for a couple of minutes, then add the tomato paste and the turmeric, coriander & cumin powders. Once these have cooked together slightly, add the mincemeat, and sort of fry it into the mixture for 2-3 minutes until the color changes slightly.

Add the blended tomatoes and a bit of chopped coriander. Cover and simmer together until the tomatoes are cooked and getting dry, and the oil begins to separate from the sides. Add the yoghurt and red chilli powder plus the green chilies. Cook for a few minutes on low heat making sure the yoghurt is well blended into the mince, and adjusting salt/chilli to your liking. If you prefer a vivid color in your curry, you can add a bit of fried crushed onions or extra tomato paste. Check the potatoes to make sure they are done. If you prefer extra gravy like we do, then add some warm water and boil for a few minutes. If you like your curry on the dry side, then do not add any extra water, let it dry up to your liking. Once done, sprinkle garam masala and chopped coriander over the top and squeeze the lemon.

Give it a quick mix and you’re done! Serve with rotis, chapatis or rice, or as preferred!

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