Keema Aloo


  • 500 gm minced meat
  • 2 big potatoes, cut into small pieces
  • 2 green chillies
  • Salt to taste
  • Finely chopped coriander leaves
  • 2 medium onions, finely chopped
  • 2 tsp ginger garlic paste
  • 1 large tomato, finely chopped
  • 3 tbsp curd
  • 1/2 tsp black pepper powder
  • 1/4 tsp turmeric powder
  • 1 tsp Kashmiri red chilli powder
  • 1.5 tsp coriander powder
  • 1 tsp garam masala powder
  • 2 1” sticks of cinnamon
  • 2 black cardamoms
  • 5 tbsp oil

Method –

  1. Heat oil in a Kadhai
  2. Add cinnamon and cardamom
  3. Add onions and sauté till light brown in colour
  4. Add ginger garlic paste and sauté for 2 minutes
  5. Add the minced meat and sauté on high heat till the water evaporates and the meat turns brown
  6. Add the spice powders and cook till oil separates
  7. Now add the tomatoes and curd and cook till the tomatoes become soft
  8. Add the diced potatoes and cook covered
  9. Add 1 cup of water and let it come to a boil
  10. Lower the heat and cook covered till the potatoes are soft.
  11. Add coriander leaves and serve hot

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