Mince & Potato Curry | Delicious Keema Aloo Gobi Recipe

A delicious Keema Aloo Gobi recipe that will show you how to make a stunning mince and potato curry with cauliflower steak and a potato dumpling.

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Mince & Potato Curry | Delicious Keema Aloo Gobi
Mince & Potato Curry | Delicious Keema Aloo Gobi


Keema Aloo isn’t exactly the most glamorous dish. The name means minced meat and potatoes. So in essence, this mince and potato curry is an Indian Shepherd’s Pie. And I can’t think of many dishes less sexy than Shepherd’s Pie.

My early journey into the world of cooking came during my time as the manager of a restaurant. I had cooked before, for many years in fact, but less seriously. As such, the majority of my cooking sought to match the dainty, delicate fine dining style I was used to.

I made dainty purees, zingy gels, crispy croquettes and taut tuilles. With varying degrees of success. The end result was a handful of meals perfectly deserving of being served in a restaurant and a much larger handful of tasty, but overworked dishes I couldn’t find it in myself to be proud of.

I like big plates of food. They’re filling, satisfying and just as tasty as the delicate meals I was used to. As time went on, I started to focus more on those big meals. Curries, stews, casseroles. And although I do still cook fancy meals from time to time, that home-cooked style has become my focus.

Mince & Potato Curry | Delicious Keema Aloo Gobi

About the dish

This dish is called Keema Aloo. It is a mince and potato curry. Keema is actually best known as a samosa filling. But it is a perfectly viable dish on its own.

The recipe is popular in the North of India, as are a great number of my favourite dishes. As with many North Indian dishes, this mince and potato curry can potentially be traced back to the Mughals, who brought a wonderful Persian influence to Indian cuisine.

Less creamy and decadent than the majority of Mughal dishes, it actually comes across as more of a peasant’s dish. With mince and potato as its two main elements, I describe it as Indian Shepherd’s Pie for good reason. But it is still a rich, buttery meal, full of fragrant, warming spices.

As one would expect from the people who introduced some of India’s most decadent dishes. To check out a couple of the other Mughal dishes, take a look at my recipes for the nutty Chicken Passanda or the salty, stocky Rogan Josh.


About this mince and potato curry

As I said above, I have largely abandoned the fine dining aspirations I had just a few years ago. In their place, dishes with reams of flavour and ample generosity.

Nevertheless, we’re going to do this mince and potato curry a little differently. We will do away with the rice and naan that normally come with homemade curries. Instead, we will make a beautiful cauliflower steak as a base.

Instead of putting potato into the curry itself, we will turn it into an element of its own.

I recently posted this super tasty Vada Pav recipe. In that recipe, I made a lentil dumpling, known as a Vada, a couple of chutneys and a bread roll, then put them all together to make an absolutely stunning Indian sandwich.

Normally, however, the Vada part of the Vada Pav is not lentil, but potato. We mash it up with spices and seasoning. Then we batter it, fry it and eat.

In this instance, of course, we eat it alongside the beautiful mince curry and the nutty, flavoursome cauliflower steak. Delightful!

Mince & Potato Curry | Delicious Keema Aloo Gobi
Mince & Potato Curry | Delicious Keema Aloo Gobi

Things to remember!

  • I made this dish back in the spring. We’re surrounded by wild garlic at that time of year. So if you don’t live in the countryside or it’s outside the season, don’t worry. You could replace it with chives or even spring onion. Or just go without! It’s just a garnish.
  • Normally, there would be potato in the curry itself. If you’d prefer to do it that way, by all means go ahead. Whether that’s because you’d rather stick to tradition or because you don’t want to faff around making batter, it’ll be just fine in a more traditional manner.
  • You could even abandon the cauliflower steak and pair this curry with a more traditional side. If you do, I’ve got a recipe that I’ll link to again below for a Keema Mattar. It’s basically the same dish, but with peas instead of potato. And in that recipe, I haven’t included any of the extras.

Links and references


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Mince & Potato Curry | Delicious Keema Aloo Gobi

Mince & Potato Curry | Delicious Keema Aloo Gobi Recipe

A delicious Keema Aloo Gobi recipe that will show you how to make a stunning minced beef curry with cauliflower steak and a potato dumpling.
Course Main Course
Cuisine Indian
Servings 2


  • Mandolin
  • Deep Fryer



  • 400 g Mince beef or lamb
  • 1 lrg Onion white or brown
  • 400 ml Coconut Milk
  • 1/2 tsp Cinnamon Powder
  • 1 tsp Coriander Powder
  • 1/4 tsp Black Pepper Powder
  • 1/2 tsp Kashmiri Chilli Powder or any chilli powder
  • 1 tsp Cumin Seeds
  • 1/2 tsp Garam Masala
  • Chicken Stock jelly or cube
  • 2 cloves Garlic
  • 1 inch Ginger
  • Lemon Juice
  • Salt
  • Cooking Oil


  • 1 lrg Potato
  • 1/2 tsp Onion Seeds
  • 1/2 tsp Mustard Seeds
  • 1 tsp Ginger Powder
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Powder
  • 1/2 tsp Chilli optional
  • 2 cloves Garlic
  • 1 handful Fresh Coriander
  • 250 g Flour
  • 1 can Beer
  • Salt


  • 1 Cauliflower
  • 1 Onion
  • 5 Cherry Tomatoes
  • Olive Oil
  • Salt
  • Pepper
  • Wild Garlic
  • 3 cloves Garlic
  • Parsley or Coriander optional


Make the keema

  • Prepare the spice mix
  • Set aside 1 tsp cumin seeds.
  • Separately, set aside 1/2 tsp cinnamon, 1 tsp coriander, 1/4 tsp black pepper, 1/2 tsp chilli powder and 1/2 garam masala.
  • Prepare the fresh ingredients
  • Peel and finely dice 2 cloves garlic and 1 inch fresh ginger. Blend or grind them together and set aside.
  • Peel and finely dice one large onion.
  • Prepare and cook
  • Add the mince to an un-oiled pan on medium high heat. Cook until browned and set aside.
  • Pour away any excess liquid and if necessary top up the fat in the pan.
  • Reduce the pan to low-medium and caramelise the onions for 8 minutes, stirring to ensure they cook evenly. Season them with salt early on.
  • Make some space in the pan and top up the fat if necessary, then add the cumin seeds and cook for one minute.
  • Stir them in and then add the other dry spices. Cook for another minute or two.
  • Finally, add the ginger and garlic and cook through for another minute or two, combining everything thoroughly.
  • Add the mince back in and pour in your coconut milk and stock.
  • Simmer on medium heat until the liquid reduces to a thick sauce.
  • Check the seasoning and if desired add a little sugar or some additional black pepper.

Fried Garlic

  • Peel and finely slice 3 cloves garlic.
  • Fry them in a hot, heavily oiled pan with a little salt until brown and crispy, then set aside.

For the salad

  • Take some of the remaining cauliflower and slice thinly on a mandolin. You only want a small handful at most.
  • Peel, then finely slice an onion and separate the pieces.
  • Halve or even quarter the cherry tomatoes.
  • Put everything together and add oil, salt, pepper and, optionally, lemon juice.

Vada – Potato Dumpling

  • Set aside 1/2 tsp mustard seeds, 1/2 tsp onion seeds and 1 tsp cumin seeds.
  • In a separate contaainer set aside 1 tsp ginger powder, 1 tsp coriander powder and 1/2 tsp chilli.
  • Finally, set aside 2 cloves garlic and some fresh, finely chopped coriander.
  • Peel the potato and dice. Not too finely or it will take on too much water.
  • Simmer in a small pan until soft.
  • Drain the water and set the potato aside.
  • Rinse out the pan and pat it dry, then add oil and turn the heat to medium.
  • Add the whole dry spices you set aside earlier and cook through for a minute or so.
  • Do the same with the powdered spices and cook for a further minute.
  • Add the fresh spices and cook for a further minute, then stir everything together and take off the heat.
  • Allow the pan to cool a little, just for a minute or two, then add the potato and some salt, and mash together with the spices.
  • Place in the fridge to cool.
  • Heat your fryer to 180c.
  • Once cool, roll into suitably sized balls and set aside.
  • Pour some flour into a bowl and roll those mashed potato balls through, then set aside.
  • Now add some salt to the flour and pour in enough beer to create a thick batter. Try not to work it too hard, but you will have to stir everything together.
  • Dip the balls into the batter and drop them into the flour, then cook through until golden brown. This will only take 3 or 4 minutes. Keep an eye on them as they go. Aggressive cooking canrupture the batter and the potato will disperse into the oil.


  • Layer salad over the top.
  • Garnish with wild garlic and add a little lemon juice
Keyword Beef Curry, Mince, mince & potato curry, mince and potato, mince and potato curry

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