Mutton Keema Aloo

Name: Mutton Keema Aloo
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indian (Maharashtra)
Ingredients: 400 g minced mutton (keema); 3 medium potatoes (350 g), peeled and cut in 2 cm cubes; 3 tbsp oil; 1 tsp cumin seeds; 2 medium onions (180 g), finely chopped; 2 medium tomatoes (180 g), finely chopped; 1 tbsp ginger-garlic paste; 2 green chillies, finely chopped; ½ tsp turmeric; 1.5 tsp red chilli powder; 1 tsp coriander powder; ½ tsp cumin powder; 1 tsp garam masala; 1 tsp salt; 150 ml water; 1 tbsp kasuri methi, crushed; 2 tbsp fresh coriander; Cook the keema on high heat until all water evaporates before adding potatoes — wet keema with potatoes produces a starchy, grey-looking dish; Cut potatoes uniformly for even cooking — irregular sizes mean some are done before others; Kasuri methi added at the very end (not during cooking) gives a clear, bright herbal aroma

🍗 Non-veg🌾 Gluten-free📊 Easy

Spiced minced mutton with soft cubed potatoes — a satisfying one-pot dinner where the potato absorbs all the masala and makes the keema go further. A weeknight home dinner across Muslim households of Pune and Aurangabad.

⏱️15 minPrep

🔥10 minCook

🕒25 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Mutton Keema Aloo

Fry aromatics (Heat: medium-high): Heat oil. Add cumin seeds — crackle 10 seconds. Add onion and green chillies — fry on medium-high for 12 minutes until golden-brown. Add ginger-garlic paste — fry 2 minutes. Add tomato — cook 6 minutes mashing until oil separates.
Add masalas (Heat: medium): Add turmeric, chilli powder, coriander powder, cumin powder — stir 30 seconds.
Add potatoes (Heat: medium): Add cubed potatoes. Stir to coat with masala. Add 150 ml water and salt. Stir.
Cover and cook (Heat: medium-low): Cover and cook on medium-low for 15–18 minutes until potatoes are completely tender. Stir every 5 minutes, adding a splash of water if needed.
Finish (Heat: off): Add garam masala, kasuri methi, and fresh coriander. Stir. Taste and adjust salt. The dish should be moist but not soupy — mince and potato should be held together in a thick masala.

📖 Cultural notes

|---|---|---|---|---| | 420 kcal | 27 g | 28 g | 22 g | 4 g | Keema aloo is a shared culinary tradition across Maharashtra, Hyderabad and North India — its Maharashtrian character comes from the use of garam masala (rather than Hyderabadi spices), the tendency toward more vegetables, and the kasuri methi finish. In Aurangabad, it is a lunchbox staple, wrapped in parathas. In Mumbai's Muslim neighbourhoods, it's a go-to late-night dinner during Ramzan. ---

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