Kheema aur aloo masala

Kheema aur aloo masala is a recipe popular in the Indian subcontinent. It’s also called Indian potato curry, Indian lamb curry and Indian lamb curry.

What is keema? Kheema is an eggless curry that originated from the Indian subcontinent. The word keema is taken from the Arabic word (خماش) meaning “cooked meat”.

We love kheema and aloo in our house, and we make aloo paratha (spicy potato pancake) and kheem samosa (spiced stuffed potato) a lot, which is why we decided to use it in this recipe.

This is a simple and fast kheema masala that requires no chopping of onions or other veggies and requires little effort to prepare. I used spring lamb, but you may use mutton or lamb to suit your preferences.


  • 3 tbsp. oil
  • 1/2 teaspoon cumin seeds
  • 3 tblsp. cloves
  • 3 green cardamoms
  • 1 cinnamon stick (1 inch in diameter)
  • 1 tsp. black cardamom (optional)
  • 1 mace (optional)
  • 250 to 300 gms lamb mince
  • 1 medium-sized chopped potato
  • 2 tsp ginger and garlic paste
  • 3/4 teaspoon chili powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 3 tbsp. curd
  • a pinch of salt (to taste)
  • a few coriander leaves (chopped)


  • Potato should be cut into tiny pieces and set aside.
  • Preheat the vessel or kadai, add the oil once it is hot, then add all of the entire spices and let them sputter for a few seconds.
  • On medium heat, add the kheema and cook for 3 to 4 minutes; add the ginger and garlic paste, stir well, and cook for another 2 minutes.
  • Stir in all of the dry spices, the potato, and the curd, then reduce to a low heat and cook for 15 minutes with the lid closed.
  • Between stirrings, the lamb mince, potato, and spices are well combined, and the water and oil have been removed from the pan.
  • Allow to simmer until the lamb mince and potato are cooked through and the consistency is to your liking.
  • Finally, serve with coriander leaves as a garnish.
  • It’ll be a semi-dry masala dish that pairs nicely with chapathi (roti) or plain rice, as well as any dal or rasam.


  • Black cardamom and mace should be avoided since they overpower the dish.
  • Spices may be reduced to suit your preferences.
  • You may add bones to the mince to give the masala curry additional flavor, but if you do, roast the bones first since they take a long time to cook.
  • There is no need to add water since the mince begins to release water as it cooks, and once the curd is added, it will cook quickly.


A combination of dal and curry is a perfect match for your taste buds as it brings out the best tastes in both ingredients. Dal is one of those delicious foods that can be used as a base for various dishes and can be eaten with roti or rice. But dal can also be used as a base to make a curry or chutney. Now the question is which dal to use as a base for a curry. There is a wide variety of dal in this world and one of the most humble, yet an important one, is the chickpea.. Read more about keema aloo matar and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.