Indian Keema Aloo—minced meat with potatoes—is a dish that feels like a warm hug. It’s been a favorite in South Asian kitchens for centuries, with roots going back to the Mughal era. Back then, spices were blended with care, and cooking was an art. Over time, what started as a royal dish became a beloved household staple, known for its rich flavors and versatility.

Serve it with soft naan, fluffy basmati rice, or crispy parathas, and you’ve got a meal that hits the spot every time. My version? It holds onto the traditional flavors but adds a few modern touches to make it easier for busy kitchens.

Quick Recipe Snapshot

• Total Time: About 50 minutes (10 for prep, 40 to cook)
• Serves: 4 generously, but you can easily scale it up for a crowd.
• Skill Level: Beginner-friendly (don’t worry, I’ll guide you).
• Pro Tip: It tastes even better the next day, so feel free to make it ahead!

---

What You’ll Need

Main Ingredients

• 500g ground beef (or your choice of meat)
• 2 small potatoes (cut into cubes)
• 1 onion (diced)
• 3 tomatoes (pureed or finely chopped)
• ¼ cup cooking oil

Spices & Flavor Boosters

• 1 teaspoon each of minced ginger and garlic
• 1 black cardamom pod, 4 peppercorns, and 3 cloves
• 1 teaspoon red chili powder
• 1¼ teaspoon salt (adjust as needed)
• 2 teaspoons each of coriander and cumin powder
• ½ teaspoon turmeric powder

For Garnishing

• 1 teaspoon garam masala
• 2 green chilies (sliced)
• 2 tablespoons fresh coriander (chopped)
• A few ginger slivers (optional but fancy!)

Swaps You Can Make

• Meat: Go for chicken, turkey, lamb, or even mutton—just tweak the cooking time.
• Tomatoes: No fresh ones? Use canned crushed tomatoes.
• Oil: Switch to ghee for a richer, buttery flavor.

---

Step-By-Step Cooking Guide

Step 1: Build the Base

• Heat oil in a large pan. Toss in your onions and cook them until golden (about 5–7 minutes). Pro tip: Add a splash of water if they’re browning too quickly.
• Add the cardamom, cloves, and peppercorns, and stir for a minute until fragrant.

Step 2: Load Up the Flavors

• Stir in the ginger and garlic. Cook for a minute until you can smell their magic.
• Add the tomatoes, salt, chili powder, turmeric, cumin, and coriander. Mix it all up.
• Cover and cook for about 5 minutes to let the tomatoes soften. Then uncover and stir until the oil separates from the masala (around 3–4 minutes).

Step 3: Cook the Meat

• Add the ground beef. Break it up with your spoon so there are no big lumps.
• Pour in ¼ cup of water and cover. Let it simmer on medium-low for about 15 minutes, stirring occasionally.

Step 4: Add the Potatoes

• Toss in the potato cubes and another splash of water (about ¼ cup). Cover and cook until the potatoes are tender (15–20 minutes).
• Want it thicker? Cook uncovered for a few minutes to evaporate extra moisture. Prefer it saucier? Add a bit more water.

Step 5: Put on the Finishing Touches

• Sprinkle garam masala over the dish, and let it simmer for 3–4 minutes.
• Garnish with green chilies, fresh coriander, and a few ginger slivers. Cover for a minute to let everything meld together. Done!

---

Make It Your Own

• Mild or Spicy? Dial down the chili powder for a gentler kick, or throw in extra green chilies if you love the heat.
• Add Veggies: Toss in peas or carrots during winter for extra color and texture.
• Indulgent Twist: Use ghee instead of oil and top with crispy fried onions.

---

Serving & Storage Tips

How to Serve:

Pair it with basmati rice, naan, or paratha. Add a side of cooling cucumber raita or quick-pickled onions for balance.

Storage:

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Portion it into containers and freeze for up to a month.
• Reheating: Warm it on the stovetop over low heat. Add a splash of water if it feels too thick.

---

Indian Keema Aloo isn’t just food—it’s a little piece of history, served on a plate. Whether you’re enjoying it with family on a lazy Sunday or sharing it at a dinner party, this dish always delivers bold, comforting flavors. Happy cooking!

Print