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Aloo Kheema Masala

Course: Side Dish
Cuisine: Indian, North Indian


  • 1 kg lamb mince
  • 2 large potatoes cut into cubes
  • 2 medium tomatoes finely sliced
  • 2 large onion finely sliced
  • 4 tbsp yoghurt whisked well
  • 1 green chilli finely chopped (you may increase or decrease based on heat preference)
  • 1 tsp ginger grated
  • 1 tsp garlic finely chopped
  • 4 cloves
  • 4 green cardamom
  • 1 black cardamom
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 1 tsp cumin seeds
  • ½ tsp fennel seeds
  • ½ blade of mace crushed
  • ¼ tsp nutmeg powder
  • 1 tsp garam masala powder
  • 1 tsp Kashmiri red chilli powder available at all Indian stores
  • ½ tsp turmeric powder
  • 1 tsp coriander seeds roasted and crushed
  • ½ tsp dried fenugreek kasuri methi
  • 1 tsp lemon juice
  • Salt to season
  • 3 tbsp vegetable oil


  • Heat oil in a heavy bottom pan.
  • Fry the cubed potatoes in oil till slightly brown; remove and keep aside.
  • In the same oil, add bay leaf, cardamom, cinnamon, cloves, cumin seeds, fennel seeds and lightly fry on low heat for a few seconds. This infuses the oil with the various flavours of the spices.
  • Add green chilli, ginger and garlic, sauté till the garlic turns brown.
  • Add sliced onions and fry till the onions get pink and soft.
  • Add minced meat and tomatoes, sauté on high heat for 2 to 3 minutes stirring well.
  • Lower the heat; add whisked yoghurt, red chilli powder, turmeric, crushed coriander seeds, mace and nutmeg powder. Mix well and sauté for another minute.
  • Add the fried potatoes, salt, garam masala powder and ½ cup of warm water. Cover and cook till potatoes and the minced meat are cooked. The potatoes should not get mushy.
  • Finally add lemon juice and kasuri methi, cook for another minute.
  • Dish out, garnish with coriander leaves and serve hot with parathas, phulkas or pulao.


Adjust the consistency of the gravy by increasing or reducing the warm water.