Aloo Keema is a deeply satisfying and aromatic curry combining minced meat with tender potatoes, infused with spices that evoke the rich culinary traditions of South Asia. This dish brings together the hearty textures of ground beef or lamb and the earthy sweetness of potatoes, creating a meal that comforts both body and soul.
Whether served on a cozy family dinner night or crafted for special occasions, Aloo Keema offers bold flavors and a delightful warmth that lingers after every bite. Its rich blend of spices creates layers of taste, making it a timeless favorite in Pakistani and Indian kitchens.
- Hearty and rich combination of ground meat and potatoes that satisfy hunger deeply.
- Warming, aromatic spices that create a comforting, authentic South Asian curry experience.
- Simple stovetop method that yields rich, layered flavors with easy-to-find ingredients.
- Gluten-free and adaptable to different spice levels suitable for varied tastes.
Ingredients
- Ground beef or lamb (500g): Provides rich, savory protein with a tender texture perfect for absorbing spices and flavors.
- Medium potatoes (2, peeled and cubed): Adds a comforting, hearty element to the curry with subtle sweetness and soft bite.
- Chopped onion (1 medium): Builds the flavorful base with sweetness and depth when sautéed until golden brown.
- Chopped tomatoes (2 medium): Adds natural acidity and body, enriching the gravy with fresh, tangy undertones.
- Green chilies (3–4, chopped): Infuse the curry with vibrant heat and a fresh bite, adjustable to your spice preference.
- Ginger-garlic paste (1 tablespoon): Contributes intense aromatic warmth and pungency essential for authentic curry bases.
- Turmeric powder (1/2 teaspoon): Provides earthy flavor and a beautiful golden color, known for its anti-inflammatory properties.
- Red chili powder (1 teaspoon): Adds a moderate, smoky heat and deep red hue, balancing warmth and flavor complexity.
- Cumin powder (1 teaspoon): Offers nutty, slightly peppery notes that ground the spice profile beautifully.
- Coriander powder (1 teaspoon): Lends citrusy and slightly sweet aroma, enhancing the curry’s depth.
- Salt (to taste): Essential for seasoning and bringing out the natural flavors of all ingredients.
- Garam masala (1/2 teaspoon, added at end): A fragrant blend of spices that adds finishing warmth and complexity before serving.
- Oil (1/4 cup): Used for sautéing and roasting spices to develop rich flavors and texture.
- Chopped fresh coriander leaves: Adds freshness and garnish with bright herbal notes to complement the rich curry.
Instructions
- Sauté Onions Until Golden
Heat oil in a heavy-bottomed pan over medium heat and gently cook the chopped onions until they turn golden brown. This caramelization develops sweetness and enhances the base flavor of the curry.
- Add Ginger-Garlic Paste and Cook
Stir in the ginger-garlic paste and cook for 2 minutes, allowing the raw aromas to mellow and develop depth. This step is crucial for building aromatic layers.
- Cook Tomatoes Until Oil Separates
Add the chopped tomatoes and cook over medium heat until the mixture thickens and oil starts to separate from the masala. This indicates the tomatoes are fully cooked, enhancing richness and body.
- Brown the Ground Meat
Add the ground beef or lamb and cook, breaking it up with a spoon, until browned evenly. This step locks in flavor and ensures the meat is cooked through, forming the foundation of the curry.
- Stir in Spices and Cook Thoroughly
Incorporate turmeric, red chili powder, cumin powder, coriander powder, salt, and chopped green chilies. Cook for 5–7 minutes, stirring occasionally to blend spices deeply into the meat and release their fragrance.
- Add Potatoes and Simmer
Mix in the cubed potatoes and add enough water to cover the curry. Bring to a boil, then reduce heat and cover to simmer gently for 25 minutes or until potatoes are tender and flavors meld perfectly.
- Finish with Garam Masala and Fresh Coriander
Sprinkle garam masala over the curry and gently mix. Garnish with chopped fresh coriander before serving to add a burst of freshness and balanced warmth.
- This dish pairs beautifully with basmati rice or warm naan bread, soaking up the flavorful gravy.
- Spice levels can be adjusted by moderating green chilies and red chili powder to suit personal heat preference.
- Proper simmering time ensures potatoes are soft without becoming mushy, maintaining texture balance.
- Leftovers keep well refrigerated for up to 3 days and tend to taste even richer the next day.
Storage Tips
Store leftover Aloo Keema in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or microwave, adding a splash of water if the curry has thickened too much.
Serving Suggestions
Serve this hearty curry with steamed basmati rice or warm naan to soak up the rich, spicy sauce. A side of raita or cucumber salad can add a refreshing contrast, balancing the meal.
- Use freshly ground spices for more vibrant and intense flavors compared to pre-ground ones.
- Sauté onions slowly on low heat to achieve deep golden caramelization without burning, enriching the curry’s sweetness.
- For tender and evenly cooked potatoes, choose waxy varieties that hold their shape during simmering.
- Adding a splash of lemon juice or a pinch of amchur (dry mango powder) at the end brightens the flavors beautifully.
FAQs
- Can I use other types of meat for Aloo Keema?
Yes, ground chicken or turkey can be used as leaner alternatives, though traditional recipes favor beef or lamb for richer flavor.
- How do I make this recipe vegetarian?
Replace the ground meat with cooked lentils or minced mushrooms for a similar texture and hearty taste, adjusting spices as needed.
- Is this recipe very spicy?
The spice level can be adjusted by reducing the amount of green chilies and red chili powder, making it suitable for all palates.
- Can I prepare this recipe ahead of time?
Yes, Aloo Keema tastes even better the next day as the flavors deepen, making it excellent for meal prep and leftovers.
- What can I serve alongside Aloo Keema?
It pairs wonderfully with basmati rice, naan, roti, or even a light cucumber raita to balance the spices.
- Is Aloo Keema gluten free?
Yes, this dish is naturally gluten free, ensuring it fits well into gluten-free meal plans and diets.
- How do I store leftover Aloo Keema?
Store in an airtight container in the refrigerator for up to three days or freeze for extended storage.
Aloo Keema Ground Meat Potatoes
Equipment
- 1 stovetop
- 1 skillet or pan for sautéing and simmering
Ingredients
- 1.1 lb ground beef or lamb
- 2 medium potatoes peeled and cubed
- 1 medium onion chopped
- 2 medium tomatoes chopped
- 3 to 4 green chilies chopped
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- 1/2 teaspoon garam masala
- 1/4 cup cooking oil
- Chopped fresh coriander for garnish
Instructions
- Heat oil in a skillet over medium heat and sauté the chopped onion until golden brown.
- Add ginger-garlic paste and cook for 2 minutes, stirring continuously.
- Add chopped tomatoes and cook until the oil separates from the mixture.
- Add the ground meat and cook until it is browned and no longer pink.
- Stir in turmeric, red chili powder, cumin powder, coriander powder, and salt; cook the spices with the meat for 5 to 7 minutes.
- Add cubed potatoes and enough water to cover the mixture; bring it to a boil.
- Reduce heat, cover, and simmer for 25 minutes until potatoes are tender and the curry thickens.
- Sprinkle garam masala and chopped coriander on top before serving.
Notes
- Serve with basmati rice or naan bread for a complete meal.
- Adjust chili levels to suit your heat preference.
- Store leftovers in the refrigerator for up to 3 days.
- Use lamb for richer flavor or beef as a milder alternative.
