Aloo Keema Sabzi
A hearty and flavorful North Indian curry featuring tender minced mutton and soft potatoes, all simmered in a rich, aromatic tomato and onion masala. Perfect with hot rotis or naan for a satisfying, comforting meal.
For 4 servings
8 steps. 45 minutes total.
- 1
Heat ghee in a heavy-bottomed pan or kadai over medium heat
- a.Add the cumin seeds, bay leaf, cinnamon stick, and cloves. Sauté for about 30 seconds until they become fragrant.
- 2
Step 2
- a.Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and deep golden brown. This step is crucial for the flavor base.
- 3
Stir in the ginger-garlic paste and slit green chilies
- a.Cook for 1-2 minutes until the raw aroma disappears.
- 4
Step 4
- a.Add the tomato puree along with the powdered spices: turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well and cook the masala for 6-8 minutes, stirring frequently, until it thickens and you see oil separating from the sides.
- 5
Add the mutton keema and salt to the pan
- a.Use a spatula to break up any lumps. Increase the heat to medium-high and cook for 10-12 minutes, stirring continuously. This process, known as 'bhunai', is key to developing a deep, rich flavor. Cook until the keema is well-browned and the moisture has evaporated.
- 6
Reduce the heat to low
- a.Add the whisked curd, stirring constantly for a minute to prevent it from curdling. Once incorporated, add the cubed potatoes and mix gently to coat them in the masala.
- 7
Pour in the hot water, stir everything together, and bring the curry to a boil
- a.Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 20-25 minutes, or until the potatoes are fork-tender and the gravy has reached your desired consistency.
- 8
Once cooked, turn off the heat
- a.Sprinkle the garam masala over the curry and stir gently. Garnish with freshly chopped coriander leaves. Let the sabzi rest for 5-10 minutes before serving to allow the flavors to meld together. Serve hot with roti, naan, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use mutton keema with a 20% fat content. The fat renders down and adds immense richness to the curry.
- 2Don't rush the browning of the onions ('bhunai'). A deep golden brown color is essential for the foundational flavor of the dish.
- 3Always add curd on low heat while stirring continuously to ensure a smooth, creamy gravy without any curdling.
- 4Let the curry rest for at least 10 minutes after cooking. This allows the flavors to deepen and meld beautifully.
- 5For a faster cooking time, you can pressure cook the keema and potatoes for 2-3 whistles after completing step 6.
Adapt it for your goals.
Protein Swap
Replace mutton keema with chicken keema. Reduce the simmering time in step 7 to 15-20 minutes as chicken cooks faster.
Vegetarian VersionVegetarian Version
Substitute mutton keema with soya granules (pre-soaked in hot water and squeezed dry) or crumbled paneer for a delicious vegetarian alternative.
Add VegetablesAdd Vegetables
Incorporate 1/2 cup of green peas (matar) along with the potatoes in step 6 to make Aloo Keema Matar.
Spicier VersionSpicier Version
Increase the number of green chilies or add a pinch of black pepper powder along with the garam masala at the end for extra heat.
Why this is on our healthy list.
Excellent Source of Protein
Mutton keema is rich in high-quality protein, which is crucial for muscle growth, tissue repair, and overall body function.
Provides Sustained Energy
The complex carbohydrates from potatoes offer a steady release of energy, keeping you full and energized for longer.
Rich in Iron
Red meat like mutton is a great source of heme iron, which is easily absorbed by the body and helps prevent anemia.
Anti-inflammatory Spices
Spices like turmeric (containing curcumin), ginger, and garlic have natural anti-inflammatory and antioxidant properties that support overall health.
Frequently asked questions
One serving of Aloo Keema Sabzi contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of ghee used.