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    Aloo Kheema Matar (Lamb Keema)

    Apr 21, 2021 · Leave a Comment

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    Jump to Recipe Print Recipe
    Aloo Keema served in a white plate with a plate of parathas on one side and lemon wedge on the other side on a wooden board.
    Aloo Kheema Matar served in a white plate with cilantro garnished on top

    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.

    Close up image of Aloo Kheema Matar on a white plate with cilantro garnished on top
    Aaloo Keema Matar

    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.

    Jump to:
    • What is Kheema
    • How to Make
    • Some more recipes that you will love
    • Adjusting Spice level
    • Tips for a good moist Kheema curry
    • Storing and Reheating
    • Serving Suggestions
    • Recipe

    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.
    Step by step image collage of Aloo Kheema Matar. This collage covers until adding ginger garlic paste.
    Step by step images for Aaloo Keema Matar
    • 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.
    Step by step image collage of Aloo Kheema Matar. This collage covers until adding potatoes to the kheema.
    Step by step images for Aloo Kheema Matar
    • 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. 
    Step by step image collage of Aloo Kheema Matar. This collage covers until the end, i.e.. garnishing with cilantro
    Step by Step images for Aloo Keema

    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.

    Aloo Kheema Matar served in a white plate with cilantro garnished on top and a plate of parathas and lemon slices on one side and cilantro bunch on the other on a wooden cutting board.
    Aloo Keema Matar

    Recipe

    Aloo Kheema Matar served on a white plate with a plate of paratha ( flat bread) and lemon slices on one side and cilantro on the other on a wooden cutting board.

    Aloo Kheema Matar (Lamb Keema)

    Yamini
    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. 
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 45 minutes mins
    Course Main Course
    Cuisine Indian
    Servings 5

    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.
      Keyword Aaloo keema, Aloo Kheema, Keema Matar, Kheema Recipe, Lamb Keema

      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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      Welcome to Simple fresh n yum. I am Yamini. I believe anyone can be a wonderful cook with just the right guidance.Here you will find tons of Indian recipes along with many of our global favorites. My goal is to make your everyday cooking time enjoyable and productive with all the right information... read more

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