Aloo Keema
A flavorful and hearty Indian minced meat and potato curry, perfect for a comforting main course.
1h4Servings
Nutrition
598kcal
22gProtein
26gCarbs
45gFat
Ingredients
BASE
Vegetable Oil
2 tbsp
Black Cardamom
1 piece
Cinnamon Stick
2 pieces
Dried Red Chili
2 pieces
Onion
chopped
2 larges
Cumin Seeds
½ tsp
Ginger Garlic Paste
1½ tsp
KEEMA
Minced Meat
beef
0.5 kg
Turmeric Powder
¼ tsp
Coriander Powder
1½ tsp
Cumin Powder
½ tsp
Black Pepper
¼ tsp
Red Chili Powder
1 tsp
Tomato
chopped
1 medium
Yogurt
3 tbsp
Salt
1 tsp
Water
1 cup
Dry Fenugreek Leaves
1 tsp
Garam Masala
½ tsp
Green Chili
slit
3 pieces
Fresh Coriander
chopped
¼ cup
POTATOES
Potato
cubed
2 mediums
Instructions
1Sauté Aromatics
10m
10mHeat Oil
Heat 2 tbsp of oil in a pan over medium heat.
Add Whole Spices
Add 1 black cardamom, 2 cinnamon sticks, and 2 dried red chilies to the hot oil. Sauté for a few seconds until fragrant.
Sauté Onions
Add 2 chopped onions and sauté until golden brown, about 8-10 minutes.
Add Cumin Seeds and Paste
Add 1/2 tsp cumin seeds and 1.5 tsp ginger-garlic paste. Sauté for another minute until the raw smell disappears.
2Cook the Keema
15m
15mAdd Minced Meat
Add 1/2 kg of minced beef to the pan. Increase heat to high and cook, stirring, until the meat changes color and its water evaporates, about 3-4 minutes.
Add Ground Spices
Add 1/4 tsp turmeric powder, 1.5 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp black pepper, and 1 tsp red chili powder. Mix well.
Add Tomatoes and Yogurt
Add 1 chopped tomato, 3 tbsp yogurt, and 1 tsp salt. Cook on high heat, stirring continuously, until the oil separates from the mixture.
Add Water and Simmer
Add 1 cup of water, stir well, cover, and reduce heat to low. Simmer for 15-20 minutes, stirring occasionally, until the keema is cooked through and the gravy has thickened.
3Add Potatoes and Finish
15m
15mAdd Potatoes
Add 2 cubed potatoes to the pan. Stir well to combine with the keema.
Cook Potatoes
Add 1/2 cup of water, cover the pan, and cook on low flame for 8-10 minutes, or until the potatoes are tender. Stir occasionally.
Add Finishing Spices
Stir in 1 tsp dry fenugreek leaves, 1/2 tsp garam masala, 3 slit green chilies, and chopped fresh coriander.
Final Mix and Serve
Mix everything well and cook for another minute. Serve hot.
Tips
Ensure the minced meat is cooked on high heat initially to prevent it from becoming mushy.
Adjust the red chili powder and green chilies according to your spice preference.
The yogurt can curdle if added to very hot keema; ensure the heat is moderate when adding it.