Print

Indian Keema Aloo

Indian Keema Aloo
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Aloo Keema (minced meat and potatoes) is a hearty and flavorful dish that combines spiced ground meat with tender potatoes. Perfect for pairing with naan, rice, or parathas, it’s a quick and easy recipe with traditional roots and modern adaptability.

Ingredients

Scale

Main Ingredients

  • Ground Meat: 500g ground beef (or substitute with lamb, chicken, or turkey)
  • Potatoes: 2 small, cubed (~1-inch pieces)
  • Onion: 1 medium, finely diced
  • Tomatoes: 3, pureed or finely chopped
  • Oil: ¼ cup cooking oil (or ghee for richer flavor)

Spices & Aromatics

  • Ginger: 1 teaspoon, freshly minced
  • Garlic: 1 teaspoon, freshly minced
  • Whole Spices: 1 black cardamom pod, 4 black peppercorns, 3 cloves
  • Ground Spices:
  • 1 teaspoon red chili powder
  • 1¼ teaspoon salt (adjust to taste)
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • ½ teaspoon turmeric powder

Garnish

  • Garam Masala: 1 teaspoon
  • Fresh Coriander: 2 tablespoons, chopped
  • Green Chilies: 2, sliced
  • Ginger: 1 tablespoon, julienned

Instructions

Step 1: Cook the Base

  1. Heat the Oil: Warm oil in a large skillet over medium heat.
  2. Sauté the Onion: Add diced onions and cook until golden brown (5–7 minutes).
  • Pro Tip: If onions brown too quickly, add a splash of water to control the heat.
  1. Add Whole Spices: Toss in cardamom, cloves, and peppercorns. Stir for a minute until fragrant.

Step 2: Build the Masala

  1. Add Ginger & Garlic: Sauté for 1 minute until fragrant.
  2. Mix in Spices & Tomatoes: Add pureed tomatoes, salt, chili powder, cumin, coriander, and turmeric. Stir well.
  3. Cook Until Oil Separates: Cover and simmer for 5 minutes, then uncover and sauté on medium-high heat until the mixture thickens and oil begins to separate (~3–4 minutes).

Step 3: Cook the Meat

  1. Add Ground Meat: Break it up with a spoon to avoid lumps as it cooks.
  2. Simmer: Add ¼ cup water, cover, and cook on medium-low heat for ~15 minutes until the meat is fully cooked.

Step 4: Add Potatoes

  1. Combine Potatoes: Toss in potato cubes with another ¼ cup water. Cover and cook for 15–20 minutes until potatoes are tender.
  • Pro Tip: Adjust consistency by uncovering and cooking to thicken or adding more water for a saucier version.

Step 5: Garnish & Serve

  1. Final Touch: Sprinkle garam masala on top and simmer for 3–4 minutes.
  2. Garnish: Top with green chilies, coriander, and julienned ginger. Cover for a minute before serving to lock in flavors.

Notes

Serving Suggestions

  • Serve Aloo Keema with warm naan, basmati rice, or flaky parathas.
  • Add a cooling side like cucumber raita or pickled onions for balance.

Tips & Tricks

  • For extra flavor, replace oil with ghee and fry the garnishes (chili, coriander, ginger) lightly before adding.
  • Add peas or carrots for seasonal variety.
  • Cooking for kids? Lower the chili powder, or omit green chilies altogether.

Storage & Reheating

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Freezer: Freeze portions in airtight containers for up to 1 month. Thaw overnight in the fridge.
  • Reheat: Warm gently on the stovetop with a splash of water to loosen the curry.

Find it online: https://indianrecipe.info/indian-keema-aloo/