Aloo Keema Matar (Potatoes, Mince & Peas Curry)

The classic and time-honoured combination of minced meat (keema), potatoes (aloo), and peas (matar) results in a satisfying and luscious traditional-style Indian dish.

Here is my version which uses lamb mince, but you can use beef instead if you wish.

This is a traditional-style curry and doesn’t require any base gravy.  It will serve 3-4 people and takes about 45 minutes to make. Serve with plain boiled rice or chapati.


  • 200g Potato, peeled, boiled, and chopped into 2cm chunks
  • 5 TBSP (75ml) Oil/Ghee
  • 2 tsp Cumin Seeds
  • 10cm Cassia Bark
  • 6 Green Cardamom, split open
  • 250g Onions, finely chopped (unpeeled weight 300g)
  • 3 TBSP Ginger/Garlic Paste
  • 1 TBSP Mix Powder
  • 1½ tsp Curry Powder of your choice


  • 2-3 tsp Kashmiri Chilli Powder
  • 1 tsp Salt
  • 5 TBSP Tomato Purée (double concentrated)
  • 500g Minced Lamb (or Beef)
  • 2 finely chopped Fresh Tomatoes, or half a 400g tin of chopped tomatoes.
  • A handful of Coriander Stalks, finely chopped
  • 2-5 Fresh Green Chillies, finely chopped (optional)
  • 120g Peas, defrosted
  • ½ tsp Garam Masala
  • A handful of finely chopped Coriander Leaves 


  1. Firstly, boil the peeled and chopped potatoes in salted water for 12-15 minutes or until tender but still firm.
  2. Meanwhile heat the oil in a large frying pan or saucepan on medium high heat.
  3. Throw in the cassia bark, cumin seeds, and the green cardamom pods. Stir occasionally for 1 minute allowing the spices to infuse the oil with flavour.
  4. Next add the chopped onions. Fry for 5 minutes or until they turn translucent, stirring occasionally.
  5. Now add the ginger/garlic paste and continue frying for a further couple of minutes, stirring occasionally to stop the paste sticking to the pan.
  6. Add the mix powder, curry powder, Kashmiri chilli powder, and the salt.


  1. Fry for a further minute, stirring frequently then stir in the chopped fresh tomato, tomato purée, coriander stalks, and the optional green chilli.
  2. Increase the heat to high and let cook for a couple of minutes, stirring every 30 seconds or so.
  3. Then add the mince lamb/beef and cook for 2 minutes more, stirring frequently.
  4. Add about 300ml of water, stir, and bring it all up to a boil.
  5. Now reduce the heat to low, cover, and simmer gently for 30 minutes.
  6. Stir in the peas, potatoes, and fresh coriander leaves, turn up the heat to medium, and leave to cook uncovered for 5 minutes, or until thick.
  7. Remove the cassia bark and serve.


  • All spoon measurements are level, i.e. 1 tsp=5 ml, 1 TBSP=15ml.

Books by Richard Sayce

Indian Restaurant Curry at Home Volume 1
Indian Restaurant Curry at Home Volume 2 Front Cover
Curry Compendium Cookbook


  1. Lisa

    Can’t wait to try!

    • Richard Sayce

      I think you’ll enjoy it. 👍

  2. Joyce Davenport

    I love. Love. Love your recipes. Takes the mystety out of curry making and the dishes I have done to date are to die for. Thank you

    • Richard Sayce

      Thank you very much indeed! What’s your next curry ?

  3. Jill

    Fab. I live in Spain and got your books on Monday 😁

    Now trying to find some of the spices

    • Richard Sayce

      Hope you manage to get a the spices ok Jill. Looking forward to hearing and seeing your results.

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