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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Print Recipe

Keema Aloo Curry | Spicy Mutton Mince with Potatoes

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. This Keema Aloo Curry is indeed a special one!

Servings: 8 persons

Calories:

Author: Natasha Minocha

Ingredients

• 1 kg Keema /Minced Mutton
• 3 Tbsp oil
• 4 medium Onions, finely diced
• 6 Tomatoes, roughly chopped
• 8 Garlic cloves
• 1" Fresh ginger root
• 2-3 Green chillis adjust to taste (add more or less depending on spice preference)
• 1.5 tsp Jeera/ Cumin seeds
• 2 tsp Meat masala Homemade or store-bought. I used store- bought.
• 2 tsp Garam Masala
• 1.5 tsp Dhania powder/ Coriander powder
• Salt to taste
• 4 Black cardamoms
• 1" Cinnamon stick
• 2 Dried bay leaves
• 4 Dried red chillis, whole adjust to taste
• 2 pcs Star anise
• 3 Potatoes, peeled and quartered

Instructions

• Heat oil in a kadai or a large pan. Add the cumin seeds, bay leaves, dried red chillis, black cardamom, cinnamon stick and star anise. Once the cumin seeds splutter, add the keema/mince and chopped onions to the pan.
• Keep stirring occasionally to brown the meat very well. In the meanwhile, puree the tomatoes, ginger, garlic and green chillis to a smooth paste. When the meat is all well browned and all the water is dried up, add the tomato paste, meat masala, garam masala, coriander powder and salt.
• Stir the mixture well. Add 1/2 cup water, cover the pan and let it cook for 30-40 minutes. **At this stage, you can add potatoes to the mince right away and cook it in the pressure cooker.**
• Add the potatoes now and some more water if required. Let it all cook in a covered pan for another 30 minutes or until the potatoes are soft and cooked through.
• Taste and adjust for seasoning and spices. Garnish with fresh coriander. Serve hot with pav or rotis. Enjoy!

Notes

NOTE:

You can saute the potatoes before adding them to the curry if you like.

 

Adjust the chili content to taste.