Aloo Keema: Ground Meat with Potatoes Recipe

Introduction

Aloo Keema is a comforting and flavorful dish featuring ground meat cooked with tender potatoes and aromatic spices. This hearty combination makes a perfect meal for any day, delivering rich taste with simple ingredients.

Ingredients

• 500g ground beef or lamb
• 2 medium potatoes
• 1 chopped onion
• 2 chopped tomatoes
• 3–4 green chilies
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• Salt as needed
• 1/2 tsp garam masala
• 1/4 cup oil
• Chopped coriander

Instructions

1. Step 1: Heat oil in a pan and sauté the chopped onion until golden brown.
2. Step 2: Add the ginger-garlic paste and cook for 2 minutes until fragrant.
3. Step 3: Stir in the chopped tomatoes and cook until the oil starts to separate from the mixture.
4. Step 4: Add the ground meat and cook until it is browned evenly.
5. Step 5: Mix in turmeric, red chili powder, cumin powder, coriander powder, and salt, then cook for 5 to 7 minutes to blend the flavors.
6. Step 6: Peel and cut potatoes into chunks; add them to the pan along with some water to help cook the potatoes and create a sauce. Bring to a boil.
7. Step 7: Reduce heat, cover the pan, and simmer for 25 minutes or until the potatoes are tender and the meat is fully cooked.
8. Step 8: Sprinkle garam masala and chopped coriander over the dish, stirring gently before serving.

Tips & Variations

• For extra richness, add a splash of yogurt or cream before serving.
• You can substitute ground turkey or chicken for a lighter version.
• If you prefer less heat, reduce the number of green chilies or omit the red chili powder.
• Serve with warm naan or steamed rice to soak up the flavorful sauce.

Storage

Store leftover Aloo Keema in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes for this recipe?

It’s best to use fresh potatoes as they hold their texture better during cooking. Frozen potatoes may become mushy.

Is it possible to make this dish vegetarian?

Yes, you can replace the ground meat with crumbled paneer, tofu, or cooked lentils to enjoy a vegetarian version with similar flavors.

Aloo Keema: Ground Meat with Potatoes Recipe

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★★★★★

4.8 from 137 reviews

Aloo Keema is a flavorful and hearty South Asian dish featuring ground meat cooked with tender potatoes and aromatic spices. This comforting recipe uses ground beef or lamb, simmered with onions, tomatoes, and a blend of traditional spices, resulting in a rich and satisfying meal perfect for pairing with rice or flatbread.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: South Asian

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 500g ground beef or lamb
• 2 medium potatoes, peeled and diced
• 1 chopped onion
• 2 chopped tomatoes
• 3–4 green chilies, sliced

Spices and Seasonings

• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• Salt to taste
• 1/2 tsp garam masala

Other Ingredients

• 1/4 cup oil (vegetable or mustard oil preferred)
• Chopped fresh coriander for garnish
• About 1/2 cup water (adjust as needed for cooking potatoes)

Instructions

1. Sauté Onions: Heat the oil in a pan over medium heat. Add the chopped onion and cook, stirring occasionally, until the onions turn golden brown and translucent, about 5-7 minutes.
2. Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and sauté for 2 minutes until the raw aroma disappears and the mixture is fragrant.
3. Add Tomatoes: Incorporate the chopped tomatoes and cook until the oil starts to separate from the masala, about 7-10 minutes, stirring occasionally to prevent sticking.
4. Brown the Meat: Add the ground beef or lamb to the pan. Cook while stirring frequently until the meat is browned all over and no longer pink, about 8-10 minutes.
5. Add Spices: Stir in the turmeric, red chili powder, cumin, coriander powder, and salt. Mix well and let it cook for 5-7 minutes so the spices fully infuse into the meat.
6. Add Potatoes and Water: Add the diced potatoes and green chilies to the pan. Pour in about 1/2 cup of water to help cook the potatoes. Stir to combine everything evenly.
7. Simmer: Cover the pan with a lid and reduce the heat to low. Let the mixture simmer gently for 25 minutes or until the potatoes are tender and cooked through, stirring occasionally to avoid sticking. Add a little more water if necessary.
8. Garnish and Serve: Once the potatoes are cooked, sprinkle the garam masala over the dish and stir gently. Garnish with chopped fresh coriander. Serve hot with rice, roti, or naan.

Notes

• If you prefer a spicier dish, increase the quantity of green chilies or red chili powder.
• You can substitute ground lamb with ground chicken or turkey for a leaner option.
• Adjust the water quantity according to desired gravy consistency; less water for dry keema, more for a curry-like texture.
• Use fresh coriander leaves at the end for a burst of herbal freshness.
• Serve with basmati rice or Indian breads such as roti or paratha for a complete meal.

Keywords: Aloo Keema, ground meat, potatoes, South Asian recipe, beef keema, lamb keema, Indian spices, comfort food