Name: Indian Keema Aloo (Ground Beef and Potatoes) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 3 tablespoons vegetable oil; 1 yellow onion, chopped; 4 cloves garlic, minced; 1 jalapeno, minced; 1 tablespoon ground coriander; 2 teaspoons garam masala; 2 teaspoons cumin; 1 teaspoon Kosher salt; 1 teaspoon ground turmeric; 1 teaspoon ground ginger; 1/2 teaspoon cayenne pepper; 1 pound lean ground beef; 28 ounces diced tomatoes, do not drain; 3 russet potatoes, peeled and diced into 1/2″ cubes; 1 cup frozen green peas

Jump to Recipe

If you’ve been craving a hearty, flavorful dish that brings warmth and comfort to your dinner table, you’re going to adore this recipe for Indian Keema Aloo (Ground Beef and Potatoes). This classic, aromatic blend of spiced ground beef and tender potatoes is a celebration of vibrant Indian spices, creating a rich, satisfying meal that feels like a big, delicious hug. The way the potatoes soak up all those deep, fragrant flavors while the peas add a pop of color and freshness makes this dish utterly irresistible and perfect for any weeknight or special occasion.

Indian Keema Aloo (Ground Beef and Potatoes) Recipe - Recipe Image

Ingredients You’ll Need

The magic of Indian Keema Aloo (Ground Beef and Potatoes) is in how simple ingredients come together to build such bold, beautiful flavors. Each spice and component plays a crucial role, from the warmth of turmeric to the earthiness of cumin, and the potatoes add just the right comforting texture.

3 tablespoons vegetable oil: Provides the perfect base to toast spices and cook the beef evenly.
1 yellow onion, chopped: Adds sweetness and depth once softened to translucent perfection.
1 pound lean ground beef: The hearty protein center of this dish, soaking up all those vibrant spices.
4 cloves garlic, minced: Infuses a sharp, aromatic flavor that’ll stay with you long after the meal.
1 jalapeno, minced: Offers a gentle heat to balance the richness of the beef and potatoes.
1 tablespoon ground coriander: Lends a bright, lemony note essential in Indian cooking.
2 teaspoons garam masala: A warm spice blend that delivers complexity and depth.
2 teaspoons cumin: Brings earthiness and a toasty aroma to the mix.
1 teaspoon Kosher salt: Enhances all the dish’s natural flavors perfectly.
1 teaspoon ground turmeric: Adds a gorgeous golden color plus subtle bitterness.
1 teaspoon ground ginger: Gives a zesty warmth that complements the other spices beautifully.
1/2 teaspoon cayenne pepper: Adds a hint of fiery kick without overwhelming.
28 ounces diced tomatoes, do not drain: Provides acidity and a juicy base for the sauce.
3 russet potatoes, peeled and diced into 1/2″ cubes: The tender heart of the dish, soaking up every bit of flavor.
1 cup frozen green peas: A sweet, fresh burst that balances and brightens the richness.

How to Make Indian Keema Aloo (Ground Beef and Potatoes)

Step 1: Sauté the Onions and Toast the Spices

Start by heating your vegetable oil in a large pot over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until soft and translucent, about 6 to 8 minutes. This slow-softening releases their natural sweetness, laying the perfect flavor foundation. Next, toss in the ground coriander, garam masala, cumin, salt, turmeric, ginger, and cayenne pepper. Stir these spices in for a minute or so until you can smell their fragrant dance—the whole kitchen will start to smell heavenly!

Step 2: Brown the Ground Beef

Now it’s time to add the lean ground beef to your pot. Break it apart with a wooden spoon or spatula, stirring frequently as it cooks through, usually 6 to 8 minutes. The beef will soak up the toasted spices and become beautifully seasoned. There’s something deeply satisfying about that hearty, meaty aroma filling the kitchen here.

Step 3: Add Garlic and Jalapeno

Once the beef is cooked, stir in the minced garlic and jalapeno. These ingredients bring fresh pungency and a gentle heat to the dish, rounding out the flavors beautifully. Cook this mixture for about a minute, just until you can smell the garlic’s incredible fragrance.

Step 4: Bring in Tomatoes and Potatoes

Pour in the diced tomatoes along with their juices, then add the cubed potatoes. Stir everything together thoroughly so each potato piece is coated in that flavorful tomato and spice mixture. Bring the pot to a gentle simmer and let it cook, uncovered, for 10 to 12 minutes. This allows the potatoes to soften and absorb the robust flavors, creating that tender bite we love in Indian Keema Aloo (Ground Beef and Potatoes).

Step 5: Stir in the Frozen Peas and Finish

Finally, add the cup of frozen green peas. Give everything one last stir to combine their bright sweetness and vibrant color with the rest of the dish. The peas cook quickly in the residual heat, adding a perfect pop of freshness. Now your Indian Keema Aloo (Ground Beef and Potatoes) is ready to savor!

How to Serve Indian Keema Aloo (Ground Beef and Potatoes)

Garnishes

To elevate this dish to restaurant-quality, consider garnishing with fresh chopped cilantro for a burst of herbal brightness. A squeeze of fresh lemon juice over the top just before serving will add a zesty contrast that brightens every bite. For an extra touch, sprinkle with toasted cumin seeds or a dollop of cooling yogurt to balance the spice.

Side Dishes

Indian Keema Aloo is wonderful served alongside warm naan or fluffy basmati rice, which will soak up every last bit of sauce. For a lighter meal, pair it with a crisp cucumber and tomato salad dressed in a simple lemon vinaigrette. Lentil dal or lightly spiced sautéed greens also make fantastic, complementary side options.

Creative Ways to Present

Looking to impress? Serve your keema aloo stuffed into warm parathas or use it as a filling for savory samosas. You can even top baked potatoes with this mixture for a fun twist. Its vibrant colors and rich texture make it ideal for family-style sharing dishes too—perfect for a cozy dinner party!

Make Ahead and Storage

Storing Leftovers

Leftover Indian Keema Aloo can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as the dish rests, making it even more delicious the next day. Just make sure to cool it completely before refrigerating.

Freezing

This dish freezes beautifully. Transfer cooled keema aloo to a freezer-safe container or heavy-duty freezer bag, and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator for best results.

Reheating

To reheat, warm gently on the stove over medium-low heat, stirring occasionally until heated through. You may want to add a splash of water or broth if the mixture has thickened too much in the fridge. Alternatively, microwave in short bursts, stirring in between to ensure even heating.

FAQs

Can I use ground lamb instead of ground beef?

Absolutely! Ground lamb is a fantastic substitute and will add a slightly gamier, richer flavor to your keema aloo. The spices pair beautifully with lamb, creating a more traditional take on the dish.

Are there vegetarian options for this recipe?

Yes, you can easily swap the ground beef for plant-based crumbles or finely chopped vegetables like mushrooms and cauliflower to keep the hearty texture while making it vegetarian-friendly.

Is Indian Keema Aloo spicy?

The spice level is moderate and customizable. The jalapeno and cayenne pepper add a gentle heat, but you can reduce these or add more depending on your heat preference without compromising flavor.

What potatoes work best for this dish?

Russet potatoes are ideal because they hold their shape yet become tender during cooking. Yukon golds can also work if you prefer a creamier texture.

Can I make Indian Keema Aloo ahead of time?

Definitely! It tastes even better the next day after the flavors have melded. Prepare it a day ahead and simply reheat before serving for a quick and delicious meal.

Final Thoughts

If you’re looking for a comforting, flavor-packed dish that feels like a little celebration in every bite, I highly recommend trying this Indian Keema Aloo (Ground Beef and Potatoes). It’s easy to make, wonderfully versatile, and downright delicious. Gather your ingredients and treat yourself—you deserve a meal this good!

Indian Keema Aloo (Ground Beef and Potatoes) Recipe

★★★★★

4.9 from 16 reviews

Author: lilan
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

This Indian Keema Aloo recipe features a flavorful blend of ground beef and tender potatoes simmered in a spiced tomato sauce with aromatic Indian spices. It’s a hearty and comforting dish perfect for a family meal, offering a delicious balance of spices and textures.

Instructions

Heat oil and sauté onions: In a large pot over medium heat, add the vegetable oil and chopped yellow onion. Cook, stirring occasionally, for 6-8 minutes until the onions become translucent and fragrant.
Add spices: Stir in ground coriander, garam masala, cumin, Kosher salt, turmeric, ground ginger, and cayenne pepper. Cook the spices with the onions for 1 minute to release their aromas.
Cook the ground beef: Add the lean ground beef to the pot. Break it apart with a spoon and cook, stirring occasionally, until the beef is fully cooked through, about 6-8 minutes.
Add garlic and jalapeno: Mix in the minced garlic and jalapeno, cooking for an additional 1 minute until fragrant.
Add tomatoes and potatoes: Pour in the diced tomatoes along with their juices, then add the diced potatoes. Stir everything together well to combine.
Simmer until potatoes are tender: Bring the mixture to a simmer and cook, uncovered, for 10-12 minutes or until the potatoes are tender when pierced with a fork.
Add frozen peas and finish: Stir in the frozen green peas, let them warm through for a minute, then remove the pot from heat. Serve hot.

Notes

You can adjust the amount of cayenne pepper to control the heat level according to your preference.
Using russet potatoes gives a nice texture, but you can substitute with Yukon Gold for a creamier result.
This dish pairs well with steamed basmati rice or Indian flatbreads like naan or roti.
Leftovers can be refrigerated for up to 3 days and reheat well.
For a leaner option, substitute ground turkey or chicken.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Sautéing and Simmering
Cuisine: Indian