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Kheema Matar Aloo

sapna dhyani devrani
10 minutes
Prep Time
40 minutes
Cook Time
4 People
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ABOUT Kheema Matar Aloo RECIPE

Another ”comfort” food from my kitchen. There is something about eating hot, aromatic and succulent Kheema with rice that provides great comfort. I have always preferred mutton over chicken, unlike my husband who complains that eating mutton hurts his “teeth”. But he says that my mutton kheema with peas and potatoes is the best mutton dish that he has ever tasted. He makes a request for this dish from time to time. Even the kiddos happily chirp ” Kheema Kheema” when it’s being prepared in the kitchen. So, it’s another favorite in my home. It was a favorite in my maternal home too, we all loved it. Mom always added potatoes to it and I do the same as the potatoes acquire an altogether different “character” when simmered alongwith kheema and the spices; and later, the peas and the ground almonds.

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • Awadhi
  • Simmering
  • Frying
  • Main Dish

Ingredients Serving: 4

  1. 500 gms mutton, minced
  2. 4 tbsp oil
  3. 1 tsp cumin seeds
  4. 2 whole red chillies
  5. 3 large sized onions, chopped finely
  6. 2 tsp ginger, grated finely
  7. 6 garlic cloves, crushed
  8. 1/4 tsp turmeric powder
  9. 2 tsp coriander powder
  10. 1 tsp cumin powder
  11. 1/2 tsp red chilli powder
  12. salt to taste
  13. 3 large sized tomatoes, chopped
  14. 2 tbsp curd
  15. 2 potatoes, peeled and cubed
  16. 1/2 cup green peas, boiled
  17. 1 tbsp almonds, ground
  18. 1/2 tsp garam masala powder
  19. coriander leaves, chopped to garnish


  1. In a thick bottomed pan, heat 1 tbsp oil and crackle the cumin seeds and red chillies. Add the minced meat and cook till it is evenly browned and dry ( this will take approx 10 minutes).
  2. Meanwhile, heat the remaining 3 tbsp oil and fry the onions till they turn golden brown. Add the ginger and garlic, saute for 2-3 minutes. Stir in the turmeric powder, coriander powder, cumin powder and chilli powder.
  3. Now add the chopped tomatoes and cook for 5 minutes. Tip in the prepared mince and cook for 10 minutes, while stirring frequently.
  4. Stir in the curd and cook for 2 minutes on a low flame. Now add the salt along with 2 cups of water and the potato cubes. Cover and cook for 20 minutes.
  5. Add the peas and simmer for 5 minutes. Now stir in the ground almonds, the garam masala powder and cook for another 2 minutes.
  6. Garnish with coriander leaves and serve it hot with chapatis, paranthas, pulao and raita.

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Shilpa lad
Shilpa lad   Apr-27-2016

Sounds yummy, i would like to try this dish!

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