Aloo Keema
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
4 People
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Course
Main Course
Aloo Keema
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Aloo keema. A curry made of soft potatoes and juicy, tender ground beef. The two-star ingredients, potatoes and ground meat with indian spices, forming a masterpiece, making this dish even more wonderful!
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Ingredients
- ½ cup oil You can use any neutral oil of your choice. Corn, vegetable, canola, or sunflower oil work best.
- 2 medium sized onions 200g, sliced. Onions form the base of almost all Asian curries and gravies. They give the gravy both body and a slight sweetness that helps balance the heat of the spices.
- 1 tablespoon Ginger and garlic paste: ginger and garlic pastes add a delicious aroma and help to remove any meaty smells. It is also a heart-healthy ingredient.
- 300 grams Ground beef/Minced beef: ground or minced beef adds a unique, hearty and earthy flavour. It pairs exceptionally well with the potatoes' bland flavour and the aromatic heat from the spices.
- 3 to 4 piece Potatoes/Aloo bite-size pieces. You can't have Aloo keema without aloos! The potatoes make up the core of this dish.
- 1 piece Tomato: chopped/cubed. The tomato adds richness and tanginess to the gravy. Some people also like to add yoghurt for added depth. But in my recipe, I use only tomato.
- Salt: to taste
- ½ teaspoon turmeric powder Turmeric is a staple spice in all Asian dishes. It has awesome antibiotic properties, making it essential for a healthy gut. It also adds a brilliant yellow/mustard colour to any gravy.
- 1 tablespoon coriander powder Another staple ingredient for most Asian curries and gravies.
- ½ teaspoon red chilli powder Red chilli powder adds heat to the gravy.
- A few sprigs of fresh coriander are needed for plating and presentation.
- 2-3 pieces green chilies for presentation purposes and also to add a spicy kick.
- ¼ teaspoon Garam masala powder: or allspice powder, is sprinkled on top of the curry at the end of cooking for its unique aroma
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Instructions
1. SAUTÉING THE ONIONS:
- Preheat the oil in the large pan or wok and keep the flame on medium.
- Add the sliced onions and sauté over medium-low heat until golden brown.
- Stir continuously to ensure even browning.
2. INTRODUCING THE MEAT:
- Once the onions are caramelized, add the minced beef and ginger-garlic paste. Season with salt (approximately 1 teaspoon).
- Sauté the mixture until the beef changes colour and releases its aroma, maintaining a medium-low flame.
3. SPICE INFUSION:
- Next, add the cubed tomato, coriander powder, turmeric powder, red chilli powder, and half a cup of water into the pan.
- Mix well and cover, allowing the mixture to simmer for 15 to 20 minutes until the water evaporates, the spices are cooked, and the onions break down.
- The keema should be properly cooked and reduced. You should be able to see the oil on the sides of the keema.
4. ADDING THE POTATOES:
- Once the mixture is thoroughly cooked, add the diced potatoes to the pan along with one cup of water.
- Cover the pan and simmer over medium-low heat for approximately 25 minutes or until the potatoes are tender and thoroughly cooked.
5. FINAL TOUCHES
- After 25 minutes, when the potatoes are cooked through, add the slit green chillies, fresh coriander leaves, and garam masala powder. Cook for an additional 2 to 3 minutes to enhance the dish's flavours.
- Turn off the heat and let the Aloo Keema sit for a few minutes to allow the flavours to meld.
- If desired, serve the Aloo Keema hot, garnished with additional coriander leaves and green chillies.
Equipments used:
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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