Keema Aloo Curry recipe, simple Indian recipes, WhiskMixStir
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This recipe of Keema Aloo or Kheema Aloo uses mutton keema (mince), you could use minced meat of choice, or soy mince – whichever works.
I always add a boiled egg to Keema Curry when serving. When available, I like to add a handful of fresh green peas to the Keema Curry as well. This recipe of Keema Curry uses all these ingredients, feel free to modify to your preference. Though I will say, potatoes are a great addition to Keema Curry, as the potatoes soak in the flavours of the masala and Keema (mutton mince)…
I added yoghurt to my recipe of Keema Aloo, as its flavours pair well with mutton mince, you could omit the yoghurt and add more tomatoes instead.
Skip the potatoes and green peas to make a basic recipe of Keema Fry which can be stuffed in a paratha to make Keema Paratha / Mughlai Paratha or as a filling in Keema Samosa and Keema Cutlets / Pattice.
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