Aloo keema
A Pakistani / North Indian style curried potato and ground beef recipe, made with traditional spices and eaten with rice or roti
Servings: 6 servings
Calories: 424kcal
Ingredients
- 1/3 cup oil
- 1 whole large onion sliced
- 500 gm boneless beef mince
- 250 gm potato cut into ½ inch cubes
- 2 cup Water - as needed to cook minced meat
- 1 ½ teaspoon table salt (or to taste)
- 1 tea spoon red chili powder
- ½ teaspoon red chili flakes
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 tablespoon garlic ginger paste
- ½ cup yogurt beaten and room temperature
- 1 tablespoon tomato paste optional.
- 4 whole serrano green chilies with stems removed
- 2 tablespoon chopped coriander for garnish
Whole spices
- 1 stick cinnamon
- 4 whole cloves
- 5 black peppercorns
- 4 green cardamom
- 2 black cardamom
Instructions
- Add oil in a medium sized pot on medium heat
- Add all the whole spices and onions in oil. Fry onions until they turn light golden brown in color
- Add your minced meat along with ginger garlic paste and turn the heat to high. Saute the meat till all the water from the meat evaporates. This step is called bhunayyi and is used to fry the meat in oil and get rid of raw smells if any.
- After all the water evaporates, add all powdered spices and salt. Saute for another 2 to 3 mins or until all the meat is evenly colored. Reduce the heat to low
- Chuck in the potato chunks, yogurt and tomato paste and stir everything together.
- Add water and green chilies to the meat, and bring back the heat to medium high. Allow the water to start simmering and then cover with a lid. Cook for 6 to 10 mins or as long as it takes for the potatoes to cook through. IF the potatoes are still hard after 10 mins, cook for another 5 and add more water if needed.
- When your curry is ready, you will see oil seperating on the sides of the pot. At this stage, you can decide how runny you want to keep your aloo keema. You can dry out the water if you want to or leave it as is.
- Garnish with coriander and serve with roti or naan on the side.
Notes
- IF you don't have tomato paste, you can add 1/2 tomato finely chopped instead. You can also use tomato puree, but then you need to add it before potatoes and cook it for about 5 to 8 mins first, to allow the rawness of the puree to cook through.
- You can make the same recipe using chicken mince or lamb mince. The steps and timing all stay the same for both options.
- If you are using pre-fried brown onions from the market, directly add your ground beef to the oil with whole spices. And add the pre fried brown onions when you add the yogurt.
Nutrition
Serving: 6servings | Calories: 424kcal | Carbohydrates: 19g | Protein: 16g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 285mg | Potassium: 460mg | Fiber: 3g | Sugar: 5g | Vitamin A: 192IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 2mg