Aloo Keema is one of those soul-soothing meals that brings back a flood of comforting memories. Growing up, this dish was a regular feature on our dinner table, especially during the cooler months. The aromatic blend of spices simmering with ground meat and potatoes created an inviting warmth that filled the whole house—and our hearts.
It’s a versatile, budget-friendly dish that's equally perfect for weeknight dinners or a special family gathering. Each bite is a beautiful harmony of tender meat, soft potatoes, and warming spices. Today, I’m sharing the version that’s been passed down in our family—simple, flavorful, and always a hit.
Why You’ll Love This Recipe
- Comfort Food at Its Best: Hearty and warming, perfect for cozy nights.
- One-Pot Wonder: Less mess, less stress—everything cooks in a single pan.
- Halal-Friendly: Made with wholesome, halal ground beef or lamb.
- Customizable Heat: Adjust the chili to your taste.
- Great with Sides: Pairs beautifully with rice, naan, or even parathas.
- Meal Prep Friendly: Tastes even better the next day!
Ingredients You'll Need
- 500g ground beef or lamb
- 2 medium potatoes, peeled and diced
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 3–4 green chilies, chopped
- 1 tablespoon ginger-garlic paste
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- ½ teaspoon garam masala
- ¼ cup oil (vegetable or canola)
- Fresh coriander leaves for garnish
Substitution Tip: You can use chicken mince as a lighter alternative. For a milder version, use fewer chilies or substitute with red pepper flakes.
Step-by-Step Instructions
1. Sauté the Onions
Heat oil in a large pan over medium heat. Add chopped onions and cook until golden brown.
Tip: Browning the onions well adds depth and richness to the dish.
2. Add Aromatics and Spices
Stir in ginger-garlic paste and cook for 1–2 minutes until fragrant. Add turmeric, chili powder, cumin, and coriander powder. Stir well to toast the spices.
3. Cook the Meat
Add the ground beef or lamb. Cook on medium-high heat, breaking it apart and stirring often until browned and no longer pink.
Tip: Ensure the meat is well browned for the best flavor.
4. Add Tomatoes and Chilies
Mix in the chopped tomatoes and green chilies. Cook until the tomatoes soften and blend into the meat, about 5–7 minutes.
5. Add Potatoes and Simmer
Add diced potatoes, salt to taste, and ¼ cup water. Mix well, cover, and simmer on low heat for 15–20 minutes, or until potatoes are tender and cooked through.
6. Finish with Garam Masala
Once the potatoes are cooked, sprinkle garam masala over the top and stir gently.
7. Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves and serve hot.
Serving and Storage Tips
Serve aloo keema with warm naan, parathas, or over a bed of steamed rice. Add a side of yogurt or fresh cucumber salad for a cooling contrast.
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a pan with a splash of water. This dish also freezes well for up to a month.
Helpful Notes
- Use Fresh Spices: Freshly ground spices make a noticeable difference.
- Chop Evenly: Uniform potato pieces ensure even cooking.
- Make it Richer: Add a spoon of yogurt or a dash of cream for a creamier version.
- No Tomatoes?: Tomato paste or canned tomatoes can be used in a pinch.
Frequently Asked Questions
- Can I make Aloo Keema in advance?
Yes! In fact, the flavors deepen when it sits, making it great for meal prep. - Why are my potatoes undercooked?
They might be cut too large. Dice them smaller and ensure the pan is covered during cooking. - Can I use frozen meat?
Yes, just be sure it’s fully thawed and drained before cooking. - How do I make it less spicy?
Reduce or omit the green chilies and use less red chili powder. - Can I add peas or carrots?
Definitely! Peas, carrots, or even spinach are great additions for variety.
Final Thoughts
Aloo Keema is a simple yet deeply satisfying dish that blends classic South Asian spices with hearty ingredients. It’s the kind of meal that brings people together and fills the house with mouthwatering aromas.
Have you tried this recipe? What do you serve your aloo keema with? I’d love to hear your family’s favorite twist!
Aloo Keema (Ground Meat with Potatoes)
Instructions
Sauté the Onions
- Heat oil in a large pan over medium heat. Add chopped onions and cook until golden brown.
- Tip: Browning the onions well adds depth and richness to the dish.
Add Aromatics and Spices
- Stir in ginger-garlic paste and cook for 1–2 minutes until fragrant. Add turmeric, chili powder, cumin, and coriander powder. Stir well to toast the spices.
Cook the Meat
- Add the ground beef or lamb. Cook on medium-high heat, breaking it apart and stirring often until browned and no longer pink.
- Tip: Ensure the meat is well browned for the best flavor.
Add Tomatoes and Chilies
- Mix in the chopped tomatoes and green chilies. Cook until the tomatoes soften and blend into the meat, about 5–7 minutes.
Add Potatoes and Simmer
- Add diced potatoes, salt to taste, and ¼ cup water. Mix well, cover, and simmer on low heat for 15–20 minutes, or until potatoes are tender and cooked through.
Finish with Garam Masala
- Once the potatoes are cooked, sprinkle garam masala over the top and stir gently.
Garnish and Serve
- Turn off the heat. Garnish with freshly chopped coriander leaves and serve hot.
Notes
- Use Fresh Spices: Freshly ground spices make a noticeable difference.
- Chop Evenly: Uniform potato pieces ensure even cooking.
- Make it Richer: Add a spoon of yogurt or a dash of cream for a creamier version.
- No Tomatoes?: Tomato paste or canned tomatoes can be used in a pinch.
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