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Aloo Keema Matar

Aloo Keema Matar

by Nabeela Kauser
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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Indian, Pakistani
Servings 4
Calories 428 kcal

Ingredients

  • 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
  • Juice of ½ Lemon

Instructions

  • 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.
  • Add the chopped onion and a pinch of salt. Sauté on medium until soft and golden (≈ 6–8 minutes).
  • Stir in ginger paste and garlic paste; sauté 1 minute until the raw smell disappears.
  • Add the chopped tomato and tomato purée. Cook, stirring, until tomatoes break down and oil begins to separate at edges.
  • Mix in turmeric, coriander, cumin and chilli powders. Stir continuously for 30 seconds to bloom the spices.
  • Add the minced meat, breaking up lumps. Increase heat slightly and cook until the meat changes colour and moisture mostly evaporates (≈ 5–7 minutes).
  • Add the potato and salt. Stir to coat them in the spiced meat mixture.
  • 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.
  • Stir in the green peas. Cook uncovered for 5 minutes so the sauce thickens but remains moist.
  • Turn off heat, sprinkle garam masala, lemon juice and fold gently.
  • Transfer to a serving dish, and serve hot with roti, naan or rice.

Nutrition

Calories: 428kcalCarbohydrates: 34gProtein: 22gFat: 23gSaturated Fat: 6gTrans Fat: 1gCholesterol: 53mgSodium: 657mgPotassium: 915mgFibre: 10gSugar: 5gVitamin A: 477IUVitamin C: 21mgVitamin D: 0.1µgCalcium: 81mgIron: 4mg
Keyword Curry, Food, Keema, Lamb, Minced Meat, Mutton, Recipe
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