keema aloo (mince with potatoes)

Keema Aloo (Mince with Potatoes)

Keema aloo is a happy coming together of mutton mince, cubed potatoes and of course onions and tomatoes! Heavenly when eaten with roti or rice.

  • Author: Saima Zaidi
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x
  • Category: Dinner
  • Method: Instant Pot and Stovetop
  • Cuisine: Indian


  • 1.3 lbs lean mutton mince
  • 1 big potato, peeled and cut into small cubes
  • 1 medium-large onion, sliced finely
  • 1 big tomato, chopped
  • 1/2 tsp cumin seeds
  • 2 tbsp ginger-garlic paste
  • 1 tsp red chilli powder or paprika
  • 1 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1/2 tsp garam masala powder
  • 2-3 green chillies
  • 1/3 cup cooking oil
  • salt, to taste
  • a sprig cilantro, chopped (optional)
  • ginger slivers (optional)



  1. Slice the onion finely.
  2. Chop the tomato.
  3. Make the ginger-garlic paste - put equal amounts of peeled and chopped ginger and garlic along with a few tablespoons of water in a blender and blend to a smooth puree. Skip this step if using store-bought paste.

Instant Pot Method

  1. Turn the instant pot to saute mode (normal) and add cumin. When it splutters, add onion and saute until it turns reddish-brown.
  2. Add the ginger-garlic paste, tomato, salt and powdered spices. Saute for 5 minutes, adding splashes of water to keep the masala from sticking to the bottom of the pot.
  3. Add the mince and saute for 5 minutes again. Add 1 cup water and cancel the saute mode.
  4. Turn on the pressure cooking mode, secure the lid, make sure the vent is in sealing position and set the timer to 5 minutes.
  5. Do a QPR (Quick Pressure Release) after 5 minutes and open the cooker.
  6. Add the cubed potatoes and again pressure cook for 1 minute with QPR.
  7. Open the cooker and garnish with cilantro, green chillies and slivered ginger. Serve warm with Indian bread or steamed rice.

Stove-top Method

  1. Heat the oil in a pan and put the cumin seeds in it.
  2. Add the sliced onions and cook until they turn brownish-red.
  3. Stir in the ginger-garlic paste and saute for a minute or two.
  4. Add the tomatoes, salt and powdered spices and sauté for 5 minutes, Add splashes of water to prevent the masala from sticking to the pan, and cook until it becomes a thick, shiny paste. (approx. 10 minutes).
  5. Add the mince and mix it together with the masala. Sauté for 5 minutes on medium heat.
  6. Add one cup of water, cover and simmer for 15-20 minutes. Stir a few times in between.
  7. Take off the lid and add the potatoes. Add more water if necessary. Cook for another 10-12 minutes. When all the water has evaporated, keema aloo is done.


  1. If you don’t have ginger-garlic paste or don't want to make it, just chop the stuff (1 tbsp finely chopped garlic and 1 tbsp finely chopped ginger). Chopped ginger-garlic tastes just as good.
  2. For even better tasting mince, add a small, finely chopped onion (omelette style) along with the potatoes. The onion will turn translucent very quickly and look and taste great.


Keywords: mince with potatoes, keema aloo, lamb mince curry, Indian keema recipe