Aloo Keema Ground Meat Potatoes
Aloo Keema is a spiced ground meat and potato curry with aromatic spices, creating a comforting, hearty dish perfect for gluten-free main meals any day.
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.