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Aloo Keema (Ground Beef & Potato Curry) Recipe

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3.9 from 13 reviews

Aloo Keema is a flavorful North Indian ground beef and potato curry, cooked with aromatic spices, tomatoes, and fresh herbs. This hearty dish combines tender keema and soft potatoes in a rich, spiced gravy, perfect for serving with rice or flatbreads.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 lb keema (ground beef, preferably with some fat content for flavor)
  • 1 potato, diced
  • 1 onion, diced
  • 2 Roma tomatoes, chopped
  • 1 serrano pepper, chopped
  • ⅛ cup cilantro, chopped

Spices and Seasonings

  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp coriander powder
  • 1 tsp salt
  • 1 tsp red chili powder
  • ¼ tsp turmeric powder

Others

  • ⅛ cup cooking oil
  • 1 ½ cup water (divided as 1 cup + ½ cup for cooking steps)

Instructions

  1. Sauté onions: Dice the onions and heat the cooking oil in a pan. Sauté the onions in the preheated oil until they turn light brown, which should take about 5-7 minutes, to develop a flavorful base.
  2. Add garlic paste: Add the garlic paste to the onions and sauté for 30 seconds until fragrant, ensuring the garlic doesn’t burn.
  3. Cook the keema: Add the ground beef (keema) to the pan and sauté until it loses its pink color, about 5-6 minutes. This ensures the meat is browned and cooked through without drying out.
  4. Add tomatoes and simmer: Stir in the chopped tomatoes and 1 cup of water. Mix well, cover the pan, and simmer over medium heat for 10 minutes to let the tomatoes break down and meld with the meat.
  5. Evaporate excess liquid: Uncover the pan and increase heat to high to evaporate any excess liquid, concentrating the flavors.
  6. Roast spices and beef: Add coriander powder, salt, red chili powder, and turmeric powder. Stir well and roast the mixture for about 10 minutes, which helps deepen the flavor by breaking down onions and tomatoes further.
  7. Add peppers and ginger: Add the chopped serrano peppers and remaining ginger paste. Sauté for a few minutes to incorporate their heat and aroma into the curry.
  8. Add potatoes and cook: Stir in the diced potatoes, mix well, add ½ cup of water, cover the pan, and cook over low heat until potatoes are tender, approximately 10 minutes.
  9. Final evaporation and garnish: Uncover the pan and turn heat to high to let any remaining liquid evaporate, resulting in a thick curry. Garnish with chopped cilantro and serve hot.

Notes

  • For keema, regular ground beef with moderate fat content is ideal to keep the curry moist and flavorful.
  • Use fresh Roma tomatoes for the best texture. Canned tomatoes can be used as an alternative but adjust water quantity accordingly.
  • If a milder spice level is desired, reduce or omit the serrano pepper.
  • This dish pairs well with basmati rice, roti, or naan bread.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: North Indian

Find it online: https://monicarecipes.com/aloo-keema-ground-beef-and-potato-curry-recipe/