Aloo Keema Sabzi
This homestyle mince and potato sabzi cooks down into a thick, savory masala with tender potatoes and juicy keema in every bite. It pairs especially well with roti, paratha, or a small serving of jeera rice.
For 4 servings
- prep · ~15 min
Prepare the keema and vegetables.
1.Wash the potato, peel it, and cut it into small cubes.2.Finely chop the onion and tomato.3.Slit the green chili and chop the coriander leaves.4.Keep the mutton keema ready at room temperature for 10 minutes. - temper · ~1 min
Heat the oil and crackle the cumin.
Heat oil in a kadai over medium heat. Add cumin seeds and let them sizzle for 20 to 30 seconds until fragrant.
TIPKeep the heat medium so the cumin flavors the oil without burning. - saute · ~7 min
Cook the onion, chili, and ginger-garlic paste.
1.Add the chopped onion and green chili to the kadai.2.Cook until the onion turns light golden, about 5 to 6 minutes.3.Add the ginger-garlic paste and cook for 1 minute until the raw smell fades. - saute · ~5 min
Add the tomato and dry spices.
1.Add the chopped tomato and mix well.2.Add turmeric powder, red chili powder, coriander powder, and salt.3.Cook until the tomato softens and the masala looks thick, about 4 to 5 minutes. - saute · ~8 min
Cook the keema until it loses its raw color.
Add the mutton keema and break it up well with a spoon so there are no lumps. Cook on medium-high heat for 6 to 8 minutes, stirring often, until the mince changes color and starts releasing its juices.
TIPBreak up the mince early while it is still moist for an even, crumbly texture. - simmer · ~15 min
Add the potato and cook until tender.
1.Add the cubed potato and mix well so it gets coated in the masala.2.Pour in the water and stir once.3.Cover and cook on low heat for 12 to 15 minutes, stirring once or twice.4.Cook until the potato is tender and the keema looks semi-dry.TIPIf the pan dries out before the potato softens, add 1 to 2 tbsp more water. - garnish · ~1 min
Finish with garam masala, coriander, and lemon juice.
Sprinkle in the garam masala, chopped coriander leaves, and lemon juice. Mix gently and cook uncovered for 1 minute.
- serve
Serve hot.
Serve Aloo Keema Sabzi hot with roti, paratha, or a small serving of rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut the potatoes into small, even cubes so they finish cooking in the same time as the keema simmer.
- 2Let the onions turn light golden, not dark brown, or the sabzi can taste slightly bitter.
- 3Break up the keema as soon as it hits the pan; once it firms up, lumps are harder to separate.
- 4Cook the tomato masala until it looks thick before adding keema, so the final sabzi stays rich rather than watery.
- 5Keep the simmer low after adding potatoes; high heat can dry the masala before the potatoes turn tender.
- 6Finish the lemon juice off the heat or at the very end to keep its fresh brightness noticeable.
- 7This sabzi often tastes even better after 30 minutes of resting, when the potatoes absorb the masala.
Adapt it for your goals.
Low-oil
Use less oil and add a splash of water while bhunoing the masala; good if you want a lighter everyday sabzi.
spicierSpicier
Add an extra green chili or a little more red chili powder for a sharper, hotter North Indian style finish.
pea keemaPea-keema
Add a handful of green peas along with the potatoes for a sweeter bite and a more classic keema-matar feel.
beef or chicken keemaBeef-or-chicken-keema
Swap the mutton keema for beef or chicken mince; useful if you want a milder flavor or faster cooking.
Why this is on our healthy list.
Protein-Rich Main Dish
Mutton keema provides substantial protein, making this sabzi filling and suitable as a hearty one-pan meal.
Energy From Potatoes
Potatoes add satisfying carbohydrates and help make the dish more balanced when served with a smaller portion of roti or rice.
Aromatic Plant Compounds
Onion, tomato, ginger, garlic, cumin, coriander, and chili contribute a range of natural flavor compounds along with micronutrients.
Frequently asked questions
Add the mince to the hot masala and immediately break it apart with a spoon while it is still moist. Stir often in the first few minutes so it cooks into a fine, crumbly texture.
