Description
How to make aloo keema with ground meat and tender potatoes in aromatic spices that creates the most comforting one-pot meal for busy weeknights.
Ingredients
Scale
Base Ingredients
- 1 lb ground beef or lamb, preferably 80/20 fat ratio
- 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 2 large yellow onions, finely diced
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
Spice Blend
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp red chili powder
- 1 tsp salt, or to taste
Flavor Builders
- 3 tbsp vegetable oil
- 1 can (14 oz) diced tomatoes
- 1/2 cup beef or chicken broth
- 2 tbsp tomato paste
- 1/4 cup fresh cilantro, chopped for garnish
Instructions
- Brown Meat: Heat oil in a large heavy-bottomed pot over medium-high heat. Add ground meat and cook, breaking it up with a spoon, until browned and no longer pink, about 6-8 minutes.
- Sauté Aromatics: Add diced onions to the pot and cook until golden and softened, about 5 minutes. Stir in garlic and ginger, cooking until fragrant, about 1 minute more.
- Toast Spices: Add turmeric, coriander, cumin, and chili powder to the pot. Stir constantly for 30 seconds until fragrant. Add tomato paste and cook for another minute until darkened.
- Add Tomatoes: Pour in diced tomatoes with their juices and broth. Bring to a simmer, then reduce heat to low and let it bubble gently for 10 minutes until slightly thickened.
- Cook Potatoes: Add cubed potatoes and salt to the pot. Cover and simmer for 15-20 minutes, stirring occasionally, until potatoes are tender when pierced with a fork.
- Final Seasoning: Stir in garam masala and taste for seasoning, adjusting salt as needed. Let it rest for 5 minutes off heat to allow flavors to meld together perfectly.
- Garnish Serve: Sprinkle fresh cilantro over the top and serve hot with basmati rice or warm naan bread. The aloo keema tastes even better the next day!
Notes
- Don’t skip browning the meat properly – it adds essential flavor depth to the final dish.
- Store in airtight container for up to 4 days; flavors improve overnight in the refrigerator.
- Substitute beef broth with vegetable broth for a lighter flavor profile if preferred.
- Serve with basmati rice or warm naan bread for the most authentic and satisfying experience.
- Adjust chili powder to taste – start with less and add more as needed for your family.
- Let the dish rest for 5 minutes after cooking to allow all the flavors to properly meld.
Allergy Information: None
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 28g
- Protein: 24g