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Aloo Keema (Ground Beef and Potato Curry)

Here's a recipe for an authentic, homestyle, Pakistani & North Indian style Ground Beef and Potato curry - Aloo Keema. This is a traditional, one-pot recipe that's simple, easy-to make, and gives the most flavorful results!
Course Main Course
Cuisine Indian, Pakistani
Diet Gluten Free, Halal
Keyword Aloo Keema
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 495kcal

Ingredients

  • ¼ cup neutral oil (I use grapeseed or avocado)
  • 1 2-inch cinnamon stick
  • 1 tsp cumin seeds
  • 3 whole cloves
  • 1/2 tsp coriander seeds optional
  • ½ tsp whole black peppercorns
  • 1 large onion finely chopped
  • 5-6 cloves garlic crushed
  • 1 inch piece ginger crushed
  • 1 lb ground beef lean and full-fat both work, though lean is a bit more dry

Curry

  • 1 medium to large tomato (or 2 small) finely chopped
  • 1-2 Serrano or Thai chili peppers sliced
  • 2 tsp tomato paste optional
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 3/4 tsp turmeric powder
  • ¼ red chilli powder or to taste
  • ¼ tsp red chili flakes
  • 1/4 tsp fresh ground black pepper
  • 1 1/2 tsp kosher salt or to taste
  • 2 tbsp plain, whole milk yogurt
  • 1 russet potato peeled and cubed*

Garnishing

  • 1/8 to 1/4 tsp ground garam masala optional
  • 1/2 tsp fresh lemon juice
  • 2 tbsp cilantro leaves chopped

Instructions

  • Heat a heavy-bottomed pan over medium-high heat. Once hot, add the oil, whole spices, and onions and sauté until the onions are slightly brown, about 8 minutes.
  • Add the garlic and ginger and sauté for 30 seconds. Then add ground beef and cook, stirring often, until it changes color and most of the moisture dries up, about 4-5 minutes. Use a wooden spatula to break up the beef into small pieces to ensure no lumps.
  • Add the remaining ingredients listed under curry and sauté for 4-5 minutes, or until the tomatoes start to break down and the potato softens. Add 2 tablespoons of water and stir.
  • Lower the heat to a little higher than the lowest setting, cover, and allow it to cook for 25 minutes, stirring a few times in between. The potatoes will be very tender.
  • Turn off the heat and add in the cilantro leaves, lemon juice and sprinkle garam masala (if using). Give it a quick stir and serve hot with rice, roti, naan, or any type of bread.

Notes

*Place the cubed potato in a bowl of water to prevent browning.
Also, see Recipe Notes within text.

Nutrition

Calories: 495kcal | Carbohydrates: 18g | Protein: 22g | Fat: 37g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 988mg | Potassium: 742mg | Fiber: 3g | Sugar: 3g | Vitamin A: 352IU | Vitamin C: 13mg | Calcium: 72mg | Iron: 4mg