Name: Aloo Keema Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: South Asian
Ingredients: 2 tablespoons oil (vegetable or ghee); 1 large onion, finely chopped; 3 cloves garlic, minced; 1-inch piece ginger, minced; 2 green chilies, sliced (adjust to taste); 1 lb (450g) ground beef or ground chicken; 1 teaspoon salt (adjust to taste); ½ teaspoon black pepper; 1 teaspoon cumin powder; 1 teaspoon coriander powder; ½ teaspoon turmeric powder; 1 teaspoon garam masala; 1 teaspoon red chili powder (adjust to taste); 2 tomatoes, finely chopped; 1 tablespoon tomato paste (optional, for extra richness); 2 medium potatoes, peeled and diced; ½ cup water or broth (adjust as needed); ½ teaspoon dried fenugreek leaves (optional, for extra aroma); ½ cup green peas (optional, for sweetness); 2 tablespoons fresh cilantro, chopped; 1 teaspoon lemon juice

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Introduction

Aloo Keema is a hearty and aromatic dish combining minced meat with tender potatoes in a spiced tomato sauce. This comforting recipe is perfect served over rice or with warm naan, making it a favorite for family dinners or casual gatherings.

A white oval baking dish filled with a layered baked casserole, starting with a bottom layer of cooked ground meat mixed with a rich red-brown sauce and large chunks of soft yellow potatoes arranged around the edges and mixed in. On top is a thick layer of melted white cheese, slightly browned and bubbly, sprinkled with green fresh parsley leaves and a light dusting of red paprika. The dish sits on a wooden surface with a gray cloth underneath on one side, and there are parts of two white plates visible, one with green herbs and the other with golden roasted potatoes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons oil (vegetable or ghee)
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece ginger, minced
2 green chilies, sliced (adjust to taste)
1 lb (450g) ground beef or ground chicken
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon red chili powder (adjust to taste)
2 tomatoes, finely chopped
1 tablespoon tomato paste (optional, for extra richness)
2 medium potatoes, peeled and diced
½ cup water or broth (adjust as needed)
½ teaspoon dried fenugreek leaves (optional, for extra aroma)
½ cup green peas (optional, for sweetness)
2 tablespoons fresh cilantro, chopped
1 teaspoon lemon juice

Instructions

Step 1: Heat the oil in a pan over medium heat. Add the chopped onions and cook for 5–6 minutes, stirring occasionally, until they turn golden brown. Add the minced garlic, ginger, and sliced green chilies, sautéing for another minute until fragrant.
Step 2: Add the ground meat to the pan. Break it apart with a spatula and cook for 5–7 minutes until browned. Season with salt, black pepper, cumin, coriander, turmeric, garam masala, and red chili powder. Stir well to coat the meat evenly with the spices.
Step 3: Mix in the chopped tomatoes and tomato paste if using. Cover the pan and cook for 5 minutes, stirring occasionally, until the tomatoes soften and create a thick sauce.
Step 4: Add the diced potatoes and pour in ½ cup of water or broth. Stir, cover, and let it simmer for about 15 minutes until the potatoes are tender. Stir occasionally and add more water if needed to keep it from drying out.
Step 5: During the last 5 minutes of cooking, stir in the dried fenugreek leaves and green peas if using. Mix well and simmer until all ingredients are combined and heated through. Turn off the heat, then add lemon juice and garnish with fresh cilantro.
Step 6: Serve the Aloo Keema hot with steamed rice, naan, or chapati. Complement it with yogurt or pickles for an extra burst of flavor.

Tips & Variations

For a richer taste, use ghee instead of vegetable oil.
Try ground lamb instead of beef or chicken for a different flavor profile.
Add a pinch of cinnamon or cloves to enhance the spice blend.
Substitute green peas with diced carrots or bell peppers for added color and texture.
Adjust the green chilies and red chili powder according to your preferred spice level.

Storage

Store leftover Aloo Keema in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce thickens too much. This dish also freezes well; thaw overnight in the fridge before reheating.

How to Serve

A white oval dish filled with a baked layered casserole, starting with a thick layer of brown ground meat mixed with sauce at the bottom. On top of this layer, there are golden-yellow chunks of potatoes evenly placed around the edges. The center is covered with a melted layer of white cheese that has small golden-brown spots from baking, sprinkled with green chopped parsley and a light dusting of red paprika powder. The dish is set on a wooden table with a grey cloth beside it, next to a white plate with fresh green herbs and another white plate with golden roasted potato chunks. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat instead of beef or chicken?

Yes, lamb or turkey can be great alternatives and will add their own unique flavors to the dish. Just adjust cooking times as needed.

Is it necessary to use fenugreek leaves?

No, fenugreek leaves are optional but they add a lovely aroma and depth of flavor. If you don’t have them, you can simply omit this ingredient without affecting the overall dish too much.