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.
Ingredients
Scale
Oil and Aromatics
- 3 tablespoons vegetable oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 jalapeno, minced
Spices
- 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
Main Ingredients
- 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
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
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Indian Keema Aloo, Ground Beef and Potatoes, Indian Spiced Ground Beef, Keema recipe, Indian comfort food
