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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
Heat ghee in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, and cloves. Sauté for about 30 seconds until they become fragrant.
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.
Stir in the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
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.
Add the mutton keema and salt to the pan. 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.
Reduce the heat to low. 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.
Pour in the hot water, stir everything together, and bring the curry to a boil. 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.
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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.
This north_indian recipe takes 65 minutes to prepare and yields 4 servings. At 570.95 calories per serving with 25.23g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Once cooked, turn off the heat. 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.
Replace mutton keema with chicken keema. Reduce the simmering time in step 7 to 15-20 minutes as chicken cooks faster.
Substitute mutton keema with soya granules (pre-soaked in hot water and squeezed dry) or crumbled paneer for a delicious vegetarian alternative.
Incorporate 1/2 cup of green peas (matar) along with the potatoes in step 6 to make Aloo Keema Matar.
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.
Mutton keema is rich in high-quality protein, which is crucial for muscle growth, tissue repair, and overall body function.
The complex carbohydrates from potatoes offer a steady release of energy, keeping you full and energized for longer.
Red meat like mutton is a great source of heme iron, which is easily absorbed by the body and helps prevent anemia.
Spices like turmeric (containing curcumin), ginger, and garlic have natural anti-inflammatory and antioxidant properties that support overall health.
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.
Aloo Keema Sabzi can be part of a balanced diet. It is an excellent source of protein from mutton, which is essential for muscle building and repair. However, it can be high in saturated fat and calories. To make it healthier, use lean keema and control the amount of ghee or oil.
Yes, absolutely. Chicken keema is a great alternative. Since chicken cooks faster than mutton, you will need to reduce the simmering time to about 15-20 minutes.
If your gravy is too watery, simply remove the lid and let the curry simmer on medium-low heat for an additional 5-10 minutes. The excess water will evaporate, resulting in a thicker gravy.
You can store leftover Aloo Keema Sabzi in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve the next day.
Yes, you can omit the curd. It adds a slight tang and creaminess, but the dish will still be delicious without it. You might need to add a little extra tomato puree or a squeeze of lemon juice at the end to balance the flavors.