Aloo Kheema (potatoes Cooked With Chicken Minced Meat)

A simple and easy curry with kheema. Ideally I would make kheema with green peas but on days you have no stock of frozen peas, potatoes always come handy. This curry also makes a good stuffing for samosas, sandwiched and stuffed paranthas. Gobhi is also a good combination if you do not want potatoes.

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Teena Augustine's Secret Indian Recipe !

Preparation Time: 
30 Min
Cooking Time: 
45 Min


Potatoes- 200 g
Chicken minced meat- 150 g
Onions- 2
Green chilies- 4
Ginger- 1 inch piece
Garlic- 3 cloves
Tomatoes- 3
Chili powder- 1/2 tsp
Garam masala- 1 tsp
Turmeric powder- 1/2 tsp
Salt- to taste
Curry leaves- 1 sprig
Coriander leaves- a fistful
Kasoori methi ( Dried fenugreek leaves)- 1 tsp
Oil- 3 tsp
Water- 1 cup
Peel and chop the potatoes into small pieces. Dice the onions finely and crush the garlic and ginger using a mortar and pestle.
Heat 3 tsp oil in a pan and add the curry leaves followed by crushed ginger and garlic.
Once the garlic and ginger starts to brown add the diced onions followed by slit green chilies.
When the onions are translucent add the chopped tomatoes and salt. Saute till the tomatoes are well mashed.
Add the spice powders and kasoori methi. Saute till the raw smell of the spice powders goes away.
Add the potatoes and stir fry for 2 - 3 minutes so that the spices coat the potatoes.
Add the water and cook the potatoes over low fire till it is half done.
Add the minced meat when the potatoes are half done and cook the meat and potatoes for 5-10 minutes.
Garnish with coriander leaves and a pinch of garam masala. Serve with rice or rotis.