Harabhara Keema Aloo (Spicy Minced Meat Curry with Greens)

There is nothing new in ‘Keema Masala’, ‘Keema Matar’ or ‘Dum Aloo’. But with a little twist it can always be made a little tastier and different. Using greens (spinach, fenugreek and coriander) it has become more tempting and tasty. I wanted to make something different with my minced meet so decided to use baby potatoes instead of regular potatoes and my green paste. I have used a handful of green peas too to make it more tasty. You can always use regular potato and can adjust using of these leafy greens according to your choice. This is a very easy recipe and can be cooked very easily. I have served it with homemade Kasuri Methi Naan and Tilwale Tawa Naan but you can serve it with any Indian flat bread!


  • 18 – 20 nos Baby Potato
  • 120 – 150 gms Chicken/Mutton Keema (Minced Chicken/Mutton)
  • 1 (Big – chopped) Onion
  • ½ cup Onion Paste
  • 1 ½ tsps Garlic – (Crushed)
  • 1 ½ tsps Ginger Paste
  • 1 (Big – chopped) Tomato
  • ½ cup Green Peas
  • ½ tsp Cumin Seeds
  • 2 Dry Whole Red Chilli
  • 2 Bay Leaf
  • ½ cup Methi Leaf
  • ¾ cup Coriander Leaf
  • ¾ cup Spinach
  • 1 tsp Coriander Powder
  • ½ tsp Cumin Powder
  • ½ tsp Turmeric Powder
  • ½ tsp Red Chilli Powder
  • 2 Green Chilli
  • 1 tsp Kasuri Methi
  • ½ tsp Shahi Garam Masala
  • ½ tsp Sugar
  • To taste Salt
  • 4 – 5 Tbsps Oil
  • 2 tsps Ghee


  1. Wash the potatoes thoroughly. Boil the potatoes. Peel them and keep aside.
  2. Blanch spinach leaves. Grind coriander leaf, fenugreek leaf and blanched spinach in a grinder into a smooth paste.
  3. Heat oil in wok or kadai and lightly sauté the boiled potatoes till golden brown. Take out from wok and keep aside.
  4. Add ghee in the kadai and temper it with cumin seeds, dry red chilli, bay leaf and kasuri methi.
  5. Add chopped onion. When it turns translucent add onion paste. Sauté till oil separates.
  6. Next add crushed garlib and ginger paste. Sauté till raw smell goes off.
  7. Add chicken keema and fry till oil separates.
  8. Next add all the dry masalas and chopped tomatoes. Mix well.
  9. Add sugar and adjust salt.
  10. Now add the fried potatoes and a little water just to coat the potatoes. Again sauté on low heat till oil separates.
  11. Finally add the ground green paste, green chillis and green peas. Cover and cook till all mix up well. It will take another 5-6 minutes. Stir in between. If required add a little water. But it is advised not to add water but to cook on low heat.
  12. Sprinkle garam masala powder. Cover and let it rest for 5 minutes with the lid on.
  13. Serve with Kasuri Methi Naan or Tilwale Tawa Naan or any other Indian flat breads and salad on side.



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