DHABA STYLE ALOO KEEMA | ALOO KEEMA MASALA | KEEMA RECIPE | MINCED MEAT RECIPE

Aloo Keema Masala | Dhaba Style Aloo Keema | Keema Recipe | Mutton Keema Masala | Mutton Keema Curry | Minced Meat Recipe | Minced Meat Curry | Keema Masala | Aloo Keema

Ingredients for Aloo Keema Masala:

Keema (Goat Mince)- 500 gms.
Potatoes, cubed- 2 medium (200 gms.)

Whole Spices:
– Green Cardamom- 4
– Cinnamon- 3
– Cloves- 5
– Dried Red Chillies- 3 (halved)
– Whole Black Peppercorns- 10

Spice Powders:
– Turmeric Powder- 1/2 tsp
– Red Chilli Powder- 1.5 tsp
– Coriander Powder- 2 tsp
– Cumin Powder- 1/2 tsp
– Kashmiri Chilli Powder- 1 tsp
– Garam Masala Powder- 1 tsp
– Green Cardamom Powder- 1/2 tsp

Other Ingredients:
– Onions, chopped- 4 small (200 gms)
– Ginger Garlic paste- 2.5 tsp
– Curd/Plain Yogurt, whisked- 3 tbsp
– Tomato Sauce – 2 tbsp
– Refined Oil- 4 tbsp
– Coriander Leaves, chopped- 2 tbsp
– Salt – 1 tsp or to taste

Preparation:

Wash & keep the minced meat to drain in a colander.
Chop the onions and the coriander leaves. Peel and cube the potatoes, keep it in a bowl of water to prevent it from darkening.
Whisk the curd/yogurt, set aside.

Process:
Heat oil in a kadai/wok & add the whole spices. Once it splutters, add the chopped onions and fry on medium heat for around 10 mins till light brown in colour.
Add the ginger garlic paste and fry on low heat for 2 mins till the raw smell is gone.
Add the washed and drained keema (minced meat) and fry on high heat for 3-4 mins till colour changes.
Add the turmeric, red chilli, coriander and cumin powders & salt, give a mix. Fry/bhunno on medium heat for around 7-8 mins till the keema is browned and oil separates.
Add the Kashmiri Chilli Powder, Garam Masala Powder, Green Cardamom powder and whisked curd/yogurt, give a mix on low heat and fry on low heat for 2 mins till the curd is cooked. Continue to fry on medium heat for another 2 mins.
Now add the cubed potatoes, add a pinch of salt, mix and fry for 2 mins.
Add 200 ml water, mix and cover & cook on low heat for 20 mins till the keema & potatoes are tender.
Add the tomato sauce, mix and simmer for 2 mins.
Garnish with chopped coriander leaves, give a mix and simmer for a minute.
Serve with naan, roti or rice.

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