Aloo Keema
Savor the rich and comforting flavors of Aloo Keema, a classic South Asian dish that combines spiced ground meat and tender potatoes in a fragrant, savory curry. This one-pot wonder features a harmonious blend of bold spices like cumin, turmeric, and garam masala, balanced with the freshness of tomatoes and cilantro. Perfectly cooked in just under an hour, Aloo Keema is a versatile recipe that can be made with ground beef, lamb, or chicken to suit your taste. Pair it with warm naan, fluffy roti, or steamed basmati rice for a wholesome and satisfying meal that's ideal for weeknight dinners or special family gatherings.
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Recipe Information
Ingredients
- 500 grams Ground beef (or lamb/chicken)
- 3 pieces Potatoes (medium-sized, peeled and diced)
- 1 large Onion (finely chopped)
- 2 medium Tomatoes (chopped)
- 2 tablespoons Ginger-garlic paste
- 2 pieces Green chilies (finely chopped)
- 4 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala powder
- 1.5 teaspoons Salt
- 2 tablespoons Fresh cilantro (chopped, for garnishing)
- 1 cup Water
Instructions
Heat the cooking oil in a large pan or wok over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Add the ginger-garlic paste, stir well, and cook until the raw smell disappears, about 1 minute.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the oil starts to separate, about 5 minutes.
Add the ground beef to the pan and stir well to combine with the spice mixture. Cook for 8-10 minutes, stirring frequently, until the meat is browned and most of the moisture has evaporated.
Add the diced potatoes and mix them into the cooked mince. Pour in 1 cup of water, stir, and bring the mixture to a simmer.
Cover the pan and cook on low-medium heat for 15-20 minutes, or until the potatoes are tender and the oil begins to separate from the curry. Stir occasionally to prevent sticking.
Add the green chilies and garam masala, then cook for an additional 5 minutes to let the flavors meld together.
Garnish with freshly chopped cilantro before serving.
Serve hot with naan, roti, or steamed rice, and enjoy this hearty dish with your family and friends!
Nutrition Facts
Calories |
2271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.8 g | 204% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3994 mg | 174% | |
| Total Carbohydrate | 120.0 g | 44% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 19.0 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 241 mg | 19% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 4419 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
