Slow Sundays are the best, right? Easy, leisurely breakfast, crumpled sheets, newspapers strewn all over….and somewhere, in between there is a pot of simmering, bubbling curry. The smell of spices wafting through the house that makes everyone’s tummies rumble! And the special this Sunday? THE delectable Keema Aloo curry that had my kids literally sit in the kitchen the whole time it was being made!
While I’m not much of a meat-eater, my family does enjoy it once in a while. This curry came about thanks to the little man of the house. He’d been begging me to make this for almost a year now! Yea, that’s how often I cook meat!! And when I do, I stick to simple and easy recipes like this Keema Aloo Curry, changing it up once in a while like when I made GREEK MOUSSAKA.
Though patience is not a virtue I possess, I do prefer to slow cook this curry in a kadhai. The process doesn’t really require me to stand at the stovetop all the time. But just an occasional stir, once in a while. So I can get on with doing other chores or simply continue reading a book while it’s getting done. But just the process of browning the meat, cooking the masalas…all of it is so comforting. You feel like you want to take that time to make something special.
It is a labour of love and the flavor that comes through is unparalleled. But in times of rush, a pressure cooker comes in very handy. Once the mince has been browned well and all masala added, you can let the cooker do its job. I can assure you this comes out very very delicious as well.
It always helps to make extra curry and the leftovers taste even better and truly, no one complains about having this the next day! Ever!
If you’re not fan of red meat, you can easily make this curry using chicken mince as well. I have even made a vegetarian version using soy granules. Trust me, it comes out superb!
So what did we get? A tender mince curry with perfectly creamy potatoes making it thick and luscious, oodles of flavours from all the lovely spices, ready to be mopped up with hot buttered pavs or soft fresh rotis or steamed rice. Eat this with flaky hot paranthas, if you’re looking for a bit of indulgence…And the little man of the house ecstatically ate six pavs piled high with this keema aloo curry! 🙂
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