Aloo Keema at Home: Dhaba-Style Mince and Potato Curry That Belongs With Hot Roti

Every home that cooks aloo keema swears its version is the right one. Some keep it dry and thick so it clings to a roti; others leave a light gravy so rice can join in. The one step nobody can skip is browning the mince properly. Until the keema dries out its own water and the oil starts to show at the edges, the masala never quite comes together. Give that stage a few patient minutes and the rest of the dish looks after itself.

Ingredients

Half a kilogram of beef or mutton mince; three medium potatoes, peeled and cut into large chunks; half a cup of oil; two medium onions, finely sliced; two medium tomatoes, chopped; one tablespoon of ginger-garlic paste; one teaspoon of red chilli powder; half a teaspoon of turmeric; one and a half teaspoons of coriander powder; half a teaspoon of garam masala; salt to taste; two to three green chillies; fresh coriander and fine ginger slivers to garnish.

Method

Heat the oil and fry the onions until golden, then stir in the ginger-garlic paste for a minute. Add the mince over a high flame and keep it moving so no lumps form; it will release its water first and cook in that. As the water dries, add the tomatoes, chilli, turmeric, coriander and salt, and fry on a medium flame until the tomatoes dissolve and oil appears at the edges. Fold in the potato chunks, pour in half a cup of water, cover and leave on a low flame for fifteen to twenty minutes, until the potatoes are tender but still holding their shape. Finish with the garam masala and green chillies, and give it five minutes of dum with the lid on.

Serving

Serve the aloo keema hot, scattered with coriander and ginger. It is at its best with fresh roti or naan, though plenty of families eat it with plain boiled rice. Leftovers, if there are any, taste even better the next day — just sprinkle a spoonful of water over the pan while reheating.