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Aloo Keema (Ground Beef and Potato Curry) Recipe

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3.9 from 13 reviews

  • Author: Emma
  • Total Time: 1 hour
  • Yield: 4 servings

Description

Aloo Keema is a flavorful and hearty ground beef and potato curry, infused with aromatic whole and ground spices, cooked slowly to tender perfection. This Indian-inspired dish combines tender potatoes and spiced minced beef, enhanced with garlic, ginger, yogurt, and fresh herbs, resulting in a rich, comforting curry perfect for serving with rice or bread.

Ingredients

Whole Spices

  • 1 2-inch cinnamon stick
  • 1 tsp cumin seeds
  • 3 whole cloves
  • 1/2 tsp coriander seeds (optional)
  • 1/4-1/2 tsp whole black peppercorns (use lower amount if doubling)

Base Ingredients

  • 1/3 cup neutral oil (grapeseed or avocado oil recommended)
  • 1 large onion (finely chopped)
  • 5-6 cloves garlic (crushed)
  • 1 inch piece ginger (crushed)

Main Ingredients

  • 1 lb ground beef (lean or full-fat)
  • 1 large tomato (or 2 small, finely chopped)
  • 1-2 Serrano or Thai chili peppers (sliced)
  • 1 medium to large Russet potato (peeled and cubed into 1/2″ cubes)
  • 2 tbsp plain, whole milk yogurt
  • 1/4 cup water (plus an extra 1/4 cup if needed)

Ground Spices and Seasonings

  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 3/4 tsp turmeric powder
  • 1/4-1/2 tsp red chili powder (adjust to taste)
  • 1/4 tsp fresh ground black pepper
  • 1 1/2 tsp kosher salt (or to taste)
  • 1/8 to 1/4 tsp garam masala (optional)
  • 1/2 tsp fresh lemon juice
  • 2 tbsp cilantro leaves (chopped)

Instructions

  1. Heat oil and toast whole spices: Heat a heavy-bottomed pan over medium-high heat. Once hot, add the oil, cinnamon stick, cumin seeds, cloves, coriander seeds, and black peppercorns. Add the finely chopped onion and sauté, stirring frequently, until the onions turn golden brown, about 8-10 minutes. Deglaze the pan with 2 tablespoons of water to lift any browned bits.
  2. Add garlic, ginger, and cook beef: When the water evaporates, add crushed garlic and ginger, sautéing for one minute until fragrant. Add the ground beef, stirring often and breaking it down with a wooden spatula into small pieces. Cook until the beef changes color and the moisture evaporates, approximately 4-5 minutes.
  3. Add tomatoes, spices, chili, and yogurt: Mix in the chopped tomato, sliced chili peppers, coriander powder, cumin powder, turmeric powder, red chili powder, ground black pepper, kosher salt, and yogurt. Continue to sauté for 4-5 minutes until the tomato softens and the oil begins to separate from the meat mixture.
  4. Add potatoes and water, simmer covered: Stir in the cubed potatoes and 1/4 cup water. Lower the heat to medium-low, cover the pan, and let cook for 25 minutes, stirring once midway. This slow simmer will tenderize the potatoes fully.
  5. Adjust moisture, finish with garam masala and garnishes: If the curry appears too wet after cooking, increase heat to high briefly to evaporate excess moisture. Turn off the heat and stir in the optional garam masala, fresh lemon juice, and chopped cilantro. Mix well and serve hot with rice, roti, naan, or bread.

Notes

  • Use lean ground beef for a less oily dish, but full-fat adds richness.
  • Adjust the amount of red chili powder and fresh chilies according to your preferred spice level.
  • Ensure potato cubes are uniform in size (about 1/2 inch) for even cooking.
  • If you prefer a thicker curry, sauté longer uncovered at the end to reduce moisture.
  • Serving suggestions: pairs well with basmati rice, Indian breads like roti or naan, or even a crusty loaf.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Indian

Find it online: https://myeasyplate.com/aloo-keema-ground-beef-and-potato-curry-recipe/