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Aloo Keema
5 from 3 votes

Aloo Keema

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!

Prep Time
15 mins
Cook Time
45 mins
Servings: 4 People
Course: Main Course
Cuisine: Indian, Pakistani

Ingredients

  • ½ cup neutral cooking oil You can use any neutral oil of your choice. Corn, vegetable, canola, or sunflower oil work best, generic cooking oil
  • 2 medium sized onion 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-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 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, aka minced beef
  • 3 to 4 piece potato bite-size pieces. You can't have Aloo keema without aloos! The potatoes make up the core of this dish, aka aloo
  • 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 chili powder Red chilli powder adds heat to the gravy
  • Coriander few sprigs, fresh, for plating and presentation
  • 2-3 pieces green chilies for presentation purposes and also to add a spicy kick.
  • ¼ teaspoon garam masala or allspice powder, is sprinkled on top of the curry at the end of cooking for its unique aroma, powder

Instructions

1. SAUTÉING THE ONIONS:
    Cup of Yum
  1. Preheat the oil in the large pan or wok and keep the flame on medium.
  2. Add the sliced onions and sauté over medium-low heat until golden brown.
  3. Stir continuously to ensure even browning.
2. INTRODUCING THE MEAT:
  1. Once the onions are caramelized, add the minced beef and ginger-garlic paste. Season with salt (approximately 1 teaspoon).
  2. Sauté the mixture until the beef changes colour and releases its aroma, maintaining a medium-low flame.
3. SPICE INFUSION:
  1. Next, add the cubed tomato, coriander powder, turmeric powder, red chilli powder, and half a cup of water into the pan.
  2. 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.
  3. 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:
  1. Once the mixture is thoroughly cooked, add the diced potatoes to the pan along with one cup of water.
  2. 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
  1. 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.
  2. Turn off the heat and let the Aloo Keema sit for a few minutes to allow the flavours to meld.
  3. If desired, serve the Aloo Keema hot, garnished with additional coriander leaves and green chillies.