ALOO KEEMA (MINCED BEEF AND POTATO CURRY)

Estimated reading time: 4 minutes

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This recipe for Aloo Keema is simple to make and produces an aromatic dish that feels like pure comfort food. This is truly a meat-and-potatoes kind of meal and I’m a meat-and-potatoes king of gal! This hearty dish can be served alone or with rice, salad or roti.

Aloo keema or keema aloo is a traditional Pakistani & North Indian dish that translates to minced meat and potato curry. A curry (or mixture) of dry spices is added to the meat during the browning process. This, in turn, produces the most flavorful and satisfying bowl of deliciousness. Beef is most commonly used in this customary dish but other meats like lamb have been used in it as well.

Keema Aloo is a one pot meal (if serving alone) or a two-pot meal if you will be serving rice alongside it. In other words, this is an easy and tasty meal that requires very little clean up. Plus, it makes awesome leftovers!

By the way, if you love one pot meals then try my Creamy Cajun salmon, Braised short ribs or Honey garlic pork tenderloin.

Ingredients for Aloo Keema

• Ghee
• Onion
• Jalapeno
• Beef
• Garlic
• Potatoes
• Tomatoes
• Peas
• Cilantro
• Dry spices
  • Coriander
  • Cumin
  • Garam masala
  • Turmeric
  • Ground ginger
  • Cinnamon
  • Cayenne pepper
  • Salt

What is Garam masala?

Garam masala translates to “warm spice” and can be found in the spice section of most grocery stores. It is a nutty blend consisting of clove, cardamom, cinnamon, cumin, nutmeg, black pepper and coriander. Some blends will include all of the spices mentioned or just some of them. As a result, it is generally not spicy (hot) because the store-bought blends do not include cayenne pepper.

Indeed, I am a big fan of this spice blend and I add it to many dishes. I especially love using it on roasted root vegetables like butternut squash or sometimes in my chili. Either way, garam masala gets a good amount of use in our household so don’t be afraid to experiment with it. Click HERE to purchase it online.

What is ghee?

Ghee is clarified butter made from cows’ milk in which the water and the milk fats are removed. It is commonly used in Middle Eastern and Indian cuisine and is also Paleo approved. It has a delectably strong butter flavor but without the dairy. Therefore, it’s shelf stable and will keep for 1-2 years if stored correctly.

Similarly, coconut oil, butter or plain cooking oil can be substituted for the ghee. But I highly recommend the use of ghee in this recipe. Click HERE to purchase Ghee.

Aloo keema recipe

1. Begin by mixing the dry spices together and then set aside for future use.
2. In a large pot over medium heat, add the ghee and sauté the onions and peppers for, roughly, 5 minutes. Add dry spices and sauté 1 minute.
3. Next, brown the meat while breaking it up into smaller pieces. Drain the excess fat, if necessary.
4. Add diced tomatoes, garlic, potatoes and salt. Add water 1 cup at a time until the potatoes are completely covered. Stir well. Reduce heat to med/low and simmer for 25 minutes.
5. Add peas and cilantro and cook for remaining 5 minutes.

What to serve with aloo keema

• Rice (basmati, jasmine, brown or white)
• Roti or naan
• Kachumber salad

TRY SOME OF MY OTHER DELICIOUS RECIPES!

• GERMAN POTATO SALAD
• PORK CHILI VERDE
• CHICKEN SCARPARIELLO
• BRAISED SHORT RIBS
• SOUTHWESTERN PORK CHOP SKILLET

PLEASE LEAVE A 5 STAR RATING OR ANY QUESTIONS OR COMMENTS BELOW

INDIAN ALOO KEEMA

This fragrant dish requires only 1 pot and is ready in 40 minutes making it the perfect meal to prepare on a busy weeknight. Aloo keema is a flavorful stew that contains minced beef or lamb, potatoes and green peas. Serve alone or with basmati rice and roti.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Indian

Servings 6

Calories 248 kcal

Ingredients

  

Dry spice blend

• 1 tbsp Coriander dry, ground
• 1 tbsp Cumin dry, ground
• 1 tsp Garam masala dry, ground
• 1 tsp Tumeric dry, ground
• 1 tsp Ginger dry, ground
• ½ tsp Cinnamon dry, ground
• ½ tsp Cayenne pepper dry, ground

Remaining ingredients

• 1 tbsp Ghee
• ½ cup Onion diced
• 1 each Jalapeno diced
• 1 lb Ground beef or lamb
• 28 oz Diced tomatoes or 4 tomatoes, diced
• 3 clove Garlic minced
• 2 each Potatoes medium, Russet
• 1½ tsp Salt
• 1-2 cup Water
• 1 cup Frozen peas
• Cilantro (optional) Garnish

Instructions

 

• Mix all of the dry spice ingredients in a small bowl and set aside.
  1 tbsp Coriander, 1 tbsp Cumin, 1 tsp Garam masala, 1 tsp Tumeric, 1 tsp Ginger, ½ tsp Cinnamon, ½ tsp Cayenne pepper
• In a large pot over medium heat, add ghee and sauté onions and peppers for 5 minutes. Add dry spices and sauté 1 minute.
  1 tbsp Ghee, ½ cup Onion, 1 each Jalapeno
• Brown the meat while breaking up into small pieces. Drain excess fat, if necessary.
  1 lb Ground beef or lamb
• Add diced tomatoes, garlic, potatoes and salt. Add water 1 cup at a time until the potatoes are completely covered. Stir well. Reduce heat to med/low and simmer for 25 minutes.
  28 oz Diced tomatoes, 3 clove Garlic, 2 each Potatoes, 1½ tsp Salt, 1-2 cup Water
• Add peas and simmer an additional 5 minutes. Garnish with cilantro.
  Cilantro (optional), 1 cup Frozen peas

Notes

Start with 1 cup of water and then add more if needed. You want the potatoes to be covered with the liquid so they can cook evenly.

If sauce is too thin (at the end of cooking), then add 1-2 tbsp tomato paste or a slurry of 1 tbsp cornstarch in 1/4 cup water.

1 tbsp fresh ginger can be used in place of dry ground ginger.

CAL 250    CARBS 23G    FAT 10G    PROTEIN 20G    FIBER 5G    SUGAR 5G

Keyword Indian beef recipe, keema aloo recipe, one pot meal, Pakistani aloo keema, recipe for aloo keema, weeknight meal

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