Aloo Keema: Ground Meat with Potatoes Recipe

Introduction

Aloo Keema is a classic South Asian dish combining flavorful ground meat with tender potatoes. This hearty and aromatic recipe is perfect for a comforting meal that’s easy to prepare and packed with spices.

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 for garnish

Instructions

1. Step 1: Heat oil in a pan and sauté the chopped onion until it turns golden brown.
2. Step 2: Add the ginger-garlic paste and cook for about 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, stirring occasionally, until it is browned all over.
5. Step 5: Mix in turmeric, red chili powder, cumin powder, coriander powder, salt, and green chilies. Cook for 5 to 7 minutes to let the spices meld with the meat.
6. Step 6: Peel and cube the potatoes, then add them to the pan with enough water to cover. Bring the mixture to a boil.
7. Step 7: Reduce the heat, cover the pan, and simmer for about 25 minutes, until the potatoes are tender and the flavors are well combined.
8. Step 8: Sprinkle garam masala over the dish and garnish with chopped coriander before serving.

Tips & Variations

• For a milder dish, reduce the number of green chilies or remove the seeds before cooking.
• You can substitute lamb or beef with ground chicken or turkey for a lighter version.
• Adding peas along with the potatoes adds a nice color and sweetness.
• Serve with warm naan or steamed rice for a complete meal.

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 it has thickened. It also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made ginger-garlic paste or should I make it fresh?

Pre-made ginger-garlic paste works perfectly and saves time, but fresh ginger and garlic minced finely will provide a brighter, fresher flavor if you prefer.

What can I use if I don’t have garam masala?

If garam masala is unavailable, a blend of cinnamon, cloves, cardamom, and black pepper can be used as a substitute, but the dish may have a slightly different aroma.

Aloo Keema: Ground Meat with Potatoes Recipe

Print Recipe

★★★★★

4.7 from 142 reviews

Aloo Keema is a flavorful and comforting South Asian dish combining spiced ground meat with tender potatoes. This hearty recipe features aromatic spices and is perfect for a satisfying meal served with rice or flatbread.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 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, chopped

Spices and Flavorings

• 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
• Chopped coriander leaves for garnish

Others

• 1/4 cup oil (vegetable or mustard oil recommended)
• Approximately 1 cup water

Instructions

1. Sauté Onion: Heat oil in a pan over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes, which helps develop a rich base flavor.
2. Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and cook for 2 minutes, allowing the raw aroma to cook off and the spices to meld.
3. Cook Tomatoes: Add the chopped tomatoes and green chilies to the pan. Cook until the oil begins to separate from the mixture, indicating the tomatoes are well-cooked, about 7-10 minutes.
4. Brown the Meat: Add the ground meat to the pan and cook, stirring frequently, until browned and no longer pink, about 10-12 minutes.
5. Add Spices: Stir in turmeric, red chili powder, cumin powder, coriander powder, and salt. Cook the mixture for 5-7 minutes to roast the spices and enhance flavors.
6. Add Potatoes and Water: Add the diced potatoes and about 1 cup of water to the pan. Stir well and bring to a boil.
7. Simmer: Reduce heat to low, cover the pan, and let it simmer gently for 25 minutes, or until the potatoes are tender and the flavors have fully melded.
8. Finish and Garnish: Sprinkle garam masala over the dish and stir gently. Garnish with freshly chopped coriander leaves before serving.

Notes

• Use either ground beef or lamb based on preference; lamb will be richer in flavor.
• Adjust green chilies and red chili powder to manage the spice level.
• Serve with steamed basmati rice or warm flatbreads like roti or naan for a complete meal.
• For a thicker gravy, reduce the amount of water or cook uncovered for a few minutes at the end.
• Leftovers can be refrigerated for up to 3 days and taste even better the next day as flavors develop.

Keywords: Aloo Keema, Ground Meat Curry, Potatoes and Meat, South Asian Recipe, Spiced Ground Beef, Indian Lamb Curry