Aloo keema curry is a delicious and classic curry recipe made with minced meat, potatoes and peas. This keema recipe will help you to make an authentic aloo keema matar curry. These Indian spices are easy to find and make this keema aloo recipe filled with flavour. The minced meat used can be chicken or lamb and it is usually served with plain naan or chapatti. The perfect choice for curry night!
- 50 ml Oil
- 500 g Chicken Mince keema
- 2 Potatoes aloo
- 1 Onion finely diced
- 2 Tomatoes chopped
- 4 Garlic Cloves crushed
- 2 Green Chillies finely chopped
- 1 tsp. Salt
- 1 tsp. Chilli Powder
- 1 tsp. Turmeric Powder haldi
- 1 tsp. Dried Fenugreek methi
- 1 tsp. Garam Masala
- 50 g Peas frozen
- Coriander finely chopped
In a large pan heat up the vegetable oil on medium heat then add the finely diced onions and cook for 3-4 minutes until softened
As the onions are cooking finely chop the tomatoes and crush the garlic cloves then add into the pan and cook for a further 4-5 minutes
Once the tomatoes have softened add the salt, chilli powder, turmeric powder and garam masala then cook the spices for 6-8 minutes – you may need to add a few tablespoons of water to prevent the spices from burning
Add the minced meat then break up the mince and ensure that the spices are evenly distributed before covering with a lid then cook on medium heat for 15-20 minutes
As the mince is cooking peel the potatoes and chop into bite-sized chunks then add the chopped potatoes into the pan and cover on medium heat for a further 15 minutes until the potatoes are softened
Add the frozen peas and cook for 5-7 minutes
Add the finely chopped coriander and the dried fenugreek leaves then cook for 1-2 minutes
Your chicken keema aloo is ready!
Calories: 428kcal
I’m totally going to use this recipe in a few days. Thank you sister 🧕🏻