Aloo Kheema Matar is a heavenly combination of potatoes(Aloo) and peas (Matar) cooked together with Kheema (Ground meat). It is an excellent comfort dish and very easy and straight-forward to make even for beginners.
Feel free to use the button at the top of the page to go to the recipe directly or the table of contents below to go to any section of the page you want. The recipe card has all the information that is needed to make the recipe perfectly. However, I try to provide as much useful information in the post for the readers who are looking for it.
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What is Kheema
Kheema or Keema is simply ground meat or mince meat. It can be any kind of ground meat like lamb kheema, mutton kheema, chicken kheema etc.. This recipe can be used with any kind of ground meat too but if you are using a very low fat ground meat, then you need to take extra precautions to keep your kheema curry moist and not dried out. Adding tomatoes is one of the steps to keep the curry moist with low fat mince meats. I will post a recipe for low fat turkey or chicken kheema in the future with all the tips.
How to Make
How to make Aaloo Keema Matar with Lamb keema
Preparation
- Dice the onions small.
- Wash, peel and cube the potatoes into medium size cubes and keep them in water until ready to use to avoid oxidation and turning brown.
Cooking
- Heat a pan on medium and add oil. When the oil is hot add ½ teaspoon shah jeera, 3 green cardamoms, 2-inch cinnamon stick, 4 cloves, and saute for few seconds to a minute. Then add turmeric powder and curry leaves and let the curry leaves sizzle a little bit.
- Add diced onion and a little salt (around ⅓ teaspoon)to help onions cook faster and saute the onions on medium-high for 3 to 4 minutes until they start turning to a golden brown color.
- Now add 2 teaspoons of ginger and garlic paste and mix well. Saute this for 1 or 2 minutes.
- Next, add 1.5 teaspoons of coriander powder, ½ teaspoon of cumin powder, 1 teaspoon of red chili powder, and mix well. Turn the heat to medium for a couple of mins to saute the ground spices well. TIP: Sauteeing the ground spices with the onions before adding the meat or vegetables helps bring out the best flavors from the spices. DO NOT burn them.
- Now add the lamb kheema (minced Lamb) and a teaspoon of salt and stir well. Keep stirring for the first few minutes to break the lumps as they form. I like to use a silicone spatula to break the lumps as it is easy to press down on the lumps.
- Saute the kheema for around 8 to 9 minutes on medium-high stirring every couple of minutes. This ensures all the kheema is browned evenly.
- Then add the potato cubes and a little salt ( around ½ teaspoon) and mix well. Saute the potatoes COVERED with the kheema for around 5 minutes. Stir in between to avoid burning.
- Once the potatoes start to soften, add around 1.5 cups of water, mix well and cook for another 6 to 7 minutes while stirring in between.
- Then add ½ teaspoon of ground cardamom powder, ½ teaspoon of garam masala powder, and 1 teaspoon of Kashmiri chili powder ( you can skip this and add just the regular hot red chili powder along with the onions. I am adding half regular red chili powder and half Kashmiri chili powder to increase the color of the dish naturally as Kashmiri red chili powder is mild and gives good color). Mix well and cook until the potatoes are almost cooked. Check the seasonings and add any if required.
- Now add ½ cup of green peas, and half of the given cilantro and mix well. Cook UNCOVERED for few minutes until the peas are done. Do not cook for long after adding peas to preserve their color.
- Garnish with the rest of the cilantro and serve hot with Naan, roti, phulka, chapati, or rice.
Some more recipes that you will love
- Chicken Karahi
- Saag Chicken/ Spinach Chicken curry
- Bagara Rice
- Indian style Kale Rice
- Air fryer Chicken drumsticks
- Aloo Palak (Potato and Spinach stir-fry)
Adjusting Spice level
This recipe for Aloo kheema Matar is a little more than a medium spice level. So if you want to
- Increase spice level: Add more coriander powder and red chili powder and little more Garam masala powder.
- Decrease spice level: Add only half of coriander powder and red chili powder and add more later towards the end if needed.
Tips for a good moist Kheema curry
Please follow the below steps to make a delicious and moist Aaloo keema matar.
- Always add the ground spices to the onions and saute for a couple of minutes to get the flavors out from the spices before you add the meat.
- After adding the lamb keema, saute on medium-high and keep on stirring the first few minutes to break the lumps as they form. After that stir every couple of minutes and make sure the lamb mince ( lamb kheema) is browned evenly. This is what gives a nice delicious taste to the kheema.
- Cook COVERED after few minutes of adding the potato cubes to preserve the moisture and keep the aloo kheema curry from drying out.
- Cook UNCOVERED and only for a short time after adding peas to preserve their vibrant green color.
- To know if your aaloo keema Matar is done, check a couple of things, first the oil should be separating out, second, the potatoes and peas should be done and lastly, there should not be any visible water left in the dish but just enough to keep the dish moist and not hard.
Storing and Reheating
This stays good in the refrigerator in an air-tight container for around 3 to 4 days. To reheat you can simply reheat in a microwave. But I really like reheating on stove top on low to medium heat for best taste. Add 1 or 2 tablespoons of water when reheating on the stove-top to keep it moist and keep it covered until heated through.
Serving Suggestions
This aloo kheema Matar can be served in many different ways. Some ideas are
- With any kind of Indian flatbread like roti, Phulka, Chapathi, Naan, Paratha, etc..
- With plain white rice ( Check our tips for perfect Basmati Rice in Instant pot)
- With simple Pulao
- As a stuffing in a Frankie roll, Pita bread or tortilla roll, etc..
- As a stuffing into samosas or savory Hand pies.
- Make into a lettuce roll with sliced onions, cucumbers, etc with a squeeze of lemon.
Let me know your favorite way of eating this super delicious Aloo kheema Matar in the comment section below.
Recipe
Aloo Kheema Matar (Lamb Keema)
Aloo Kheema Matar is an easy and delicious comfort dish for one of those days when you need a little pick-me-up. It is a simple Indian-style recipe for potatoes and green peas cooked with minced meat.
Ingredients
Whole Spices
- 3 Cardamom pods
- 2- inch Cinnamon stick
- 4 Cloves
- ½ teaspoon Shahjeera Black cumin seeds, Use normal cumin seeds if you don't have them
Ground Spices
- 1.5 teaspoon Coriander powder
- 1.25 teaspoon Red chili powder
- ½ teaspoon Cumin powder
- 1 teaspoon Kashmiri Chilli powder
- ½ teaspoon Ground Cardamom Elaichi powder
- ½ teaspoon Garam masala Powder
- ¼ teaspoon Turmeric powder
- Salt to taste I used 2 to 2.5 teaspoons of Pink Himalayan Salt
Other Ingredients
- 1 tablespoon oil Increase the oil slightly if your meat has low fat
- 1 sprig of curry leaves
- 1.5 cup small diced onions
- 1 lb ground lamb
- 3 medium-size potatoes cubed
- 1.5 to 2 cups water
- ½ cup green peas I used frozen peas
- ¼ cup chopped Cilantro
Instructions
How to make Aaloo Keema Matar with Lamb keema
Preparation
- Dice the onions small.
- Wash, peel and cube the potatoes into medium size cubes and keep them in water until ready to use to avoid oxidation and turning brown.
Cooking
- Heat a pan on medium and add oil. When the oil is hot add ½ teaspoon shah jeera, 3 green cardamoms, 2-inch cinnamon stick, 4 cloves, and saute for few seconds to a minute. Then add turmeric powder and curry leaves and let the curry leaves sizzle a little bit.
- Add diced onion and a little salt (around ⅓ teaspoon)to help onions cook faster and saute the onions on medium-high for 3 to 4 minutes until they start turning to a golden brown color.
- Now add 2 teaspoons of ginger and garlic paste and mix well. Saute this for 1 or 2 minutes.
- Next, add 1.5 teaspoons of coriander powder, ½ teaspoon of cumin powder, 1 teaspoon of red chili powder, and mix well. Turn the heat to medium for a couple of mins to saute the ground spices well. TIP: Sauteeing the ground spices with the onions before adding the meat or vegetables helps bring out the best flavors from the spices. DO NOT burn them.
- Now add the lamb kheema (minced Lamb) and a teaspoon of salt and stir well. Keep stirring for the first few minutes to break the lumps as they form. I like to use a silicone spatula to break the lumps as it is easy to press down on the lumps.
- Saute the kheema for around 8 to 9 minutes on medium-high stirring every couple of minutes. This ensures all the kheema is browned evenly.
- Then add the potato cubes and a little salt ( around ½ teaspoon) and mix well. Saute the potatoes COVERED with the kheema for around 5 minutes. Stir in between to avoid burning.
- Once the potatoes start to soften, add around 1.5 cups of water, mix well and cook for another 6 to 7 minutes while stirring in between.
- Then add ½ teaspoon of ground cardamom powder, ½ teaspoon of garam masala powder, and 1 teaspoon of Kashmiri chili powder ( you can skip this and add just the regular hot red chili powder along with the onions. I am adding half regular red chili powder and half Kashmiri chili powder to increase the color of the dish naturally as Kashmiri red chili powder is mild and gives good color). Mix well and cook until the potatoes are almost cooked. Check the seasonings and add any if required.
- Now add ½ cup of green peas, and half of the given cilantro and mix well. Cook UNCOVERED for few minutes until the peas are done. Do not cook for long after adding peas to preserve their color.
- Garnish with the rest of the cilantro and serve hot with Naan, roti, phulka, chapati, or rice.
Notes
- After adding the lamb keema, saute on medium-high and keep on stirring the first few minutes to break the lumps as they form. After that stir every couple of minutes and make sure the lamb mince ( lamb kheema) is browned evenly. This is what gives a nice delicious taste to the kheema.
- Cook COVERED after few minutes of adding the potato cubes to preserve the moisture and keep the aloo kheema curry from drying out.
- Cook UNCOVERED and only for a short time after adding peas to preserve their vibrant green color.
- To know if your aaloo keema Matar is done, check a couple of things, first the oil should be separating out, second, the potatoes and peas should be done and lastly, there should not be any visible water left in the dish but just enough to keep the dish moist and not hard.
Did you try this recipe? Let me know your feedback in the comment section below or ask away if you have any questions. If you like this recipe, you can also rate this recipe below using the star rating in the comment section. Happy Cooking !!
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