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Indian Keema Aloo - Image 2

Indian Keema Aloo

Indian Keema Aloo is a delicious and comforting dish of spiced ground meat and potatoes. This recipe is easy to follow and perfect for a weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 1 lb ground meat beef or lamb
  • 2 tomatoes chopped
  • 2 potatoes peeled and cubed
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 1/2 tsp red chili powder adjust to taste
  • 1/2 cup water

Equipment

  • Large skillet or frying pan
  • Spatula
  • Knife and cutting board
  • Measuring spoons

Method
 

  1. Heat the vegetable oil in a large skillet over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
  2. Add the onion and sauté until golden brown, about 5-7 minutes. Stir in the garlic and ginger, cooking for another 2 minutes.
  3. Increase the heat to medium-high and add the ground meat. Cook, breaking it up with a spatula, until browned, about 5-7 minutes.
  4. Stir in the tomatoes, ground coriander, ground turmeric, garam masala, and red chili powder. Cook until the tomatoes break down and the spices are well incorporated, about 5 minutes.
  5. Add the potatoes and water. Season with salt. Bring to a simmer, then reduce heat to low, cover, and cook until the potatoes are tender, about 15-20 minutes.
  6. Once the potatoes are cooked, uncover and increase the heat to medium. Cook for an additional 5 minutes to thicken the sauce.
  7. Garnish with fresh cilantro before serving.

Notes

Chef's Tips:
• For a deeper flavor, cook the onions slowly until they caramelize
• Avoid overcooking the potatoes to maintain their texture
• Serve with naan or rice to soak up the delicious sauce
Food Safety:
• Ensure ground meat is cooked to an internal temperature of 160°F (71°C)
• Refrigerate leftovers within two hours and consume within 3-4 days