If you love comforting, hearty dishes that pack a punch of flavor and are perfect for sharing, then the Aloo Keema (Ground Beef and Potato Curry) Recipe is going to become your new kitchen favorite. This dish brings together tender ground beef and soft cubes of potato, simmered in a fragrant blend of warm spices and aromatic ingredients that fill your home with irresistible scents. It’s a classic curry that strikes the perfect balance of meaty richness and earthy potatoes, making every bite utterly satisfying and downright delicious.

Ingredients You’ll Need

A large black pan filled with cooked ground meat mixed with small pieces of translucent cooked onions and a cinnamon stick in the center. A wooden spoon with a smooth texture rests on top of the meat, positioned diagonally from the bottom right to the middle. The pan is placed on a pale grey cloth over a white marbled surface, creating a simple and clean background. photo taken with an iphone --ar 4:5 --v 7

Gathering simple, wholesome ingredients is the first step to making this Aloo Keema (Ground Beef and Potato Curry) Recipe shine. Each element plays a key role: spices for depth and aroma, fresh aromatics for brightness, and hearty potatoes to soak up all those flavors beautifully.

2-inch cinnamon stick: Adds a cozy, slightly sweet warmth that infuses the curry deeply.
1 tsp cumin seeds: For that earthy, nutty base flavor you’ll notice in every bite.
3 whole cloves: Small but mighty, these give a subtle spicy sweetness to the dish.
1/2 tsp coriander seeds (optional): Adds fragrant, citrusy notes to the spice blend.
1/4-1/2 tsp whole black peppercorns: Brings a gentle bite that balances the richness of the beef.
1/3 cup neutral oil (grapeseed or avocado recommended): For sautéing spices and aromatics smoothly without overpowering flavors.
1 large onion (finely chopped): Essential for building a sweet and savory foundation.
5-6 cloves garlic (crushed): Provides that unmistakable punch that elevates any curry.
1 inch piece ginger (crushed): Adds freshness and a little zing to brighten the dish.
1 lb ground beef (lean or full-fat): The star protein delivering satisfying texture and flavor.
1 large tomato (finely chopped): Offers tang and moisture, helping to create the luscious sauce.
1-2 Serrano or Thai chili peppers (sliced): For the perfect touch of heat you can adjust to your liking.
2 tsp coriander powder: Grounds the flavors with subtle citrus and floral notes.
1 tsp cumin powder: Enhances the smoky, earthy character of the dish.
3/4 tsp turmeric powder: Gives a beautiful golden hue and gentle earthiness.
1/4-1/2 tsp red chili powder: Adds warmth and depth with controlled spiciness.
1/4 tsp fresh ground black pepper: A final layer of mild heat and spice balance.
1 1/2 tsp kosher salt (or to taste): Enhances all the flavors in the curry perfectly.
2 tbsp plain whole milk yogurt: Brings creaminess and a subtle tang to mellow spices.
1 medium to large Russet potato (peeled and 1/2″ cubed): Softens beautifully and soaks up the curry sauce.
1/4 cup water: Helps the dish cook down without drying out, adjustable as needed.
1/8 to 1/4 tsp garam masala (optional): Adds a warm, final explosion of complex spice.
1/2 tsp fresh lemon juice: Brightens the dish with a touch of acidity.
2 tbsp cilantro leaves (chopped): Freshens and garnishes with vibrant green color.

How to Make Aloo Keema (Ground Beef and Potato Curry) Recipe

Step 1: Sauté Whole Spices and Onions

Begin by heating a heavy-bottomed pan over medium-high heat. Once the pan is hot, pour in the oil and toss in the cinnamon stick, cumin seeds, cloves, coriander seeds, and peppercorns. Let these toast gently until fragrant, awakening their oils. Immediately add the finely chopped onions and sauté them patiently until they turn a gorgeous golden brown, about 8 to 10 minutes. This slow caramelization unlocks sweetness that forms the base of this curry’s soulful flavor. If the pan gets too dry, splash in a bit of water to deglaze and capture every bit of flavor stuck to the bottom.

Step 2: Cook Garlic, Ginger, and Ground Beef

Once the onions are perfectly golden, add the crushed garlic and ginger, sautéing for about a minute until aromatic. Next, add your ground beef and cook while stirring frequently. Break up the meat with a wooden spatula so there are no large chunks. The beef will release moisture as it changes color; cook until that moisture evaporates, about 4 to 5 minutes. This step ensures a great texture and prevents the curry from becoming watery.

Step 3: Build the Curry Sauce

Add the chopped tomato, sliced chili peppers, coriander powder, cumin powder, turmeric, red chili powder, freshly ground black pepper, salt, and the yogurt. Stir everything together and continue cooking for another 4 to 5 minutes. The tomatoes will break down, melding with the spices and beef as the oil begins to separate, signaling the flavors are deeply integrated. This is when the dish really starts to come alive with rich, layered flavors.

Step 4: Add Potatoes and Simmer

Stir in the cubed potatoes and the quarter cup of water. Lower the heat to medium-low and cover the pan. Let it cook gently for about 25 minutes, stirring once or twice. This slow cooking tenderizes the potatoes so they become buttery soft, while absorbing all those wonderful spices and beef juices. If the curry thickens too much or looks dry, add a splash more water as needed to maintain a luscious sauce consistency.

Step 5: Final Touches and Serve

If there’s any excess moisture, simply turn the heat up briefly to cook it off. Then, remove the pan from heat and stir in the garam masala for an optional but highly recommended fragrant finish. Add the fresh lemon juice to brighten the dish and chopped cilantro for freshness and color. Give everything a final mix and your Aloo Keema (Ground Beef and Potato Curry) Recipe is ready to serve hot, inviting you to dig in!

How to Serve Aloo Keema (Ground Beef and Potato Curry) Recipe

A round bowl with three parts of food on a white marbled surface: one part has white cooked rice with long grains, the second part has a mix of cooked ground meat and yellow potato cubes garnished with fresh green cilantro leaves, and the third part has two folded pieces of light beige flatbread with small dark seeds and some brown toasted spots. The bowl has a natural beige colour and holds the food neatly. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Don’t underestimate the power of a good garnish. Fresh cilantro leaves sprinkled on top add a burst of color and fresh herbal brightness. A squeeze of lemon on the side lets each eater customize the tang to their liking, lifting the rich flavors even further. Thinly sliced green chilies can be added for those who enjoy an extra kick of heat.

Side Dishes

This curry pairs beautifully with a variety of sides. Fluffy basmati rice or warm, buttery naan bread soak up the delicious sauce perfectly. For a lighter accompaniment, try serving it alongside a fresh cucumber raita or a simple green salad to balance the spice and richness with cooling crunch and creaminess.

Creative Ways to Present

For a fun twist on presentation, try spooning the aloo keema over roasted flatbreads or inside soft pita pockets to make hearty wraps. You can also serve it over a bed of steamed quinoa for a modern, protein-packed version. For a festive touch, sprinkle toasted nuts or seeds on top for added texture and visual appeal.

Make Ahead and Storage

Storing Leftovers

Aloo Keema (Ground Beef and Potato Curry) Recipe keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to preserve all the vibrant spices and moisture. This makes it perfect for quick lunches or dinners when you need something hearty and comforting fast.

Freezing

This curry also freezes well. Portion it out into freezer-safe containers, leaving some space at the top for expansion. It will keep in the freezer for up to 2 months. When you’re ready to indulge, thaw overnight in the fridge for best texture and flavor retention.

Reheating

To reheat, gently warm the curry on the stovetop over low heat, stirring occasionally to heat evenly and prevent sticking. You may want to add a splash of water to loosen the sauce if it has thickened too much. Microwave reheating is fine too, but be sure to stir every minute for even warming and to keep those potatoes from drying out.

FAQs

Can I use other meats instead of ground beef in this Aloo Keema (Ground Beef and Potato Curry) Recipe?

Absolutely! Ground lamb or turkey are excellent substitutions, with lamb adding a richer, slightly gamier flavor. Just adjust cooking times slightly according to the meat’s fat content and texture.

What can I do if I don’t have all the whole spices listed?

No worries! You can use pre-ground versions of cinnamon, cloves, and peppercorns, but add them during step 3 with the powdered spices to avoid burning. The flavor will still be delicious, though somewhat less vibrant than with whole toasted spices.

How spicy is this Aloo Keema (Ground Beef and Potato Curry) Recipe?

The heat level is quite adaptable. With 1-2 Serrano or Thai chilies and some red chili powder, the curry has a nice moderate spice. You can dial it down by removing seeds or skip the chilies, or turn up the heat by adding extra chili powder or fresh peppers.

Can I make this recipe vegetarian?

While traditionally made with meat, you can replace the ground beef with crumbled paneer or cooked lentils and increase the spices and yogurt a bit to keep the curry rich and flavorful.

What’s the best way to peel and cut potatoes for this curry?

Use a sharp peeler to remove the skin cleanly. Then cut the potato into roughly 1/2-inch cubes, so they cook evenly and absorb the curry flavors while becoming tender without falling apart.

Final Thoughts

You really can’t go wrong bringing this Aloo Keema (Ground Beef and Potato Curry) Recipe into your cooking rotation. It’s full of warmth, comfort, and exciting flavors that bring people together around the table. Once you’ve tried it, you’ll understand why it’s such a beloved dish—so warmly spiced, satisfyingly rich, and incredibly versatile. I hope you enjoy making and sharing it as much as I do!