Aloo Keema (Ground Beef and Potato Curry)

Here's a recipe for an authentic, homestyle, Pakistani & North Indian style Aloo Keema (Keema Curry with potatoes). 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, keema aloo

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 495

Author Izzah Cheema

Ingredients

Whole Spices (Omit any you don't have)

1 2-inch cinnamon stick
1 tsp cumin seeds
3 whole cloves
1/2 tsp coriander seeds optional
1/2 tsp whole black peppercorns

Aloo Keema

1/3 cup neutral oil (I use grapeseed or avocado)
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
1 large tomato (or 2 small) finely chopped
1-2 Serrano or Thai chili peppers sliced
2 tsp coriander powder
1 tsp cumin powder
3/4 tsp turmeric powder
1/4 tsp red chilli powder or to taste
1/4 tsp fresh ground black pepper
1 1/2 tsp kosher salt or to taste
2 tbsp plain, whole milk yogurt
1 medium to large russet potato peeled and cubed into 1/2" cubes

Garnishing

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

US Customary - Metric

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 golden brown (~8-10 min). Deglaze the pan with 2 tbsp of water.
Once the water dries up, add the garlic and ginger and sauté for a minute. Add ground beef and cook, stirring often, until it changes color and the moisture dries up (~4-5 min). Use a wooden spatula to break up the beef into small pieces to ensure no lumps.
Add the tomato, green chili pepper, ground spices, salt, and yogurt and continue to sauté for 4-5 minutes, or until the tomato breaks down and the oil starts to separate from the ground beef. Add the potatoes and 1/4 cup water and stir to combine.
Lower the heat to low-medium. Cover, and allow it to cook for 23-25 minutes (depending on the thickness of potato cubes), stirring once in between. The potatoes will be very tender.
If needed, turn the heat to high and sauté out any extra moisture. Turn off the heat and add the garam masala (if using), lemon juice, and cilantro. Give it a quick stir and serve hot with rice, roti, naan , bread, or anything else you'd like.

Video

Notes

*The smaller you cube the potatoes, the faster they’ll cook. I generally like to cut them into 1/2″-3/4" cubes. To prevent browning, place the cubed potato in a bowl of water.

To Double:

Double all the ingredients including water for cooking. So instead of adding 1/4 cup water along with the potatoes, use 1/2 cup water.
Increase sauté times by 2-3 minutes.

Nutrition