Aloo Keema Matar
A hearty, spiced minced-meat curry with tender potato cubes and sweet green peas, rich in warm aromatics and a fresh zing of coriander and lemon.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g Minced Meat (beef, lamb or mixed)
- 250 g Potatoes (peeled and cut into 2 cm cubes)
- 100 g Green Peas (frozen, thawed)
- 30 ml Oil (sunflower or vegetable)
- 1 small Cinnamon Stick
- 3 Green Cardamom Pods (lightly crushed)
- 3 Cloves
- 1 tsp Cumin Seeds
- 1 Onion (finely chopped)
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1 Tomato (finely chopped)
- 1 tbsp Tomato Purée
- ½ tsp Turmeric Powder
- 1 tsp Coriander Powder
- ½ tsp Cumin Powder
- 1 tsp Kashmiri Chilli Powder
- ½ tsp Garam Masala
- 1 tsp Salt (adjust to taste)
- 150 ml Water (or as needed)
- 1 tbsp Lemon Juice
Instructions
- 1
Heat oil in a wide, heavy-based pan over medium heat. Add cinnamon, cardamom, cloves and cumin seeds. Sizzle for 20–30 seconds until fragrant.
- 2
Add the chopped onion and a pinch of salt. Sauté on medium until soft and golden (≈ 6–8 minutes).
- 3
Stir in ginger paste and garlic paste; sauté 1 minute until the raw smell disappears.
- 4
Add the chopped tomato and tomato purée. Cook, stirring, until tomatoes break down and oil begins to separate at edges.
- 5
Mix in turmeric, coriander, cumin and chilli powders. Stir continuously for 30 seconds to bloom the spices.
- 6
Add the minced meat, breaking up lumps. Increase heat slightly and cook until the meat changes colour and moisture mostly evaporates (≈ 5–7 minutes).
- 7
Add the potato and salt. Stir to coat them in the spiced meat mixture.
- 8
Pour in 150 ml water. Bring to a gentle simmer, cover partially, and cook on medium-low for about 15 minutes, stirring occasionally, until potatoes are nearly tender.
- 9
Stir in the green peas. Cook uncovered for 5 minutes so the sauce thickens but remains moist.
- 10
Turn off heat, sprinkle garam masala, lemon juice and fold gently.
- 11
Transfer to a serving dish, and serve hot with roti, naan or rice.