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Aloo keema recipe

Aloo Keema

Sana Umer
Aloo keema. A curry made of soft potatoes and juicy, tender ground beef. The two-star ingredients, potatoes and ground meat with indian spices, forming a masterpiece, making this dish even more wonderful!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Indian, Pakistani
Servings 4 People

Equipment

Ingredients
  

  • ½ cup Oil You can use any neutral oil of your choice. Corn, vegetable, canola, or sunflower oil work best.
  • 2 medium sized Onions 200g, sliced. Onions form the base of almost all Asian curries and gravies. They give the gravy both body and a slight sweetness that helps balance the heat of the spices.
  • 1 tablespoon Ginger and garlic paste: ginger and garlic pastes add a delicious aroma and help to remove any meaty smells. It is also a heart-healthy ingredient.
  • 300 grams Ground beef/Minced beef: ground or minced beef adds a unique, hearty and earthy flavour. It pairs exceptionally well with the potatoes' bland flavour and the aromatic heat from the spices.
  • 3 to 4 piece Potatoes/Aloo bite-size pieces. You can't have Aloo keema without aloos! The potatoes make up the core of this dish.
  • 1 piece Tomato: chopped/cubed. The tomato adds richness and tanginess to the gravy. Some people also like to add yoghurt for added depth. But in my recipe, I use only tomato.
  • Salt: to taste
  • ½ teaspoon Turmeric powder Turmeric is a staple spice in all Asian dishes. It has awesome antibiotic properties, making it essential for a healthy gut. It also adds a brilliant yellow/mustard colour to any gravy.
  • 1 tablespoon Coriander powder Another staple ingredient for most Asian curries and gravies.
  • ½ teaspoon Red chilli powder Red chilli powder adds heat to the gravy.
  • A few sprigs of fresh coriander are needed for plating and presentation.
  • 2-3 pieces Green Chilies for presentation purposes and also to add a spicy kick.
  • ¼ teaspoon Garam masala powder: or allspice powder, is sprinkled on top of the curry at the end of cooking for its unique aroma

Instructions
 

1. SAUTÉING THE ONIONS:

  • Preheat the oil in the large pan or wok and keep the flame on medium.
  • Add the sliced onions and sauté over medium-low heat until golden brown.
  • Stir continuously to ensure even browning.

2. INTRODUCING THE MEAT:

  • Once the onions are caramelized, add the minced beef and ginger-garlic paste. Season with salt (approximately 1 teaspoon).
  • Sauté the mixture until the beef changes colour and releases its aroma, maintaining a medium-low flame.

3. SPICE INFUSION:

  • Next, add the cubed tomato, coriander powder, turmeric powder, red chilli powder, and half a cup of water into the pan.
  • Mix well and cover, allowing the mixture to simmer for 15 to 20 minutes until the water evaporates, the spices are cooked, and the onions break down.
  • The keema should be properly cooked and reduced. You should be able to see the oil on the sides of the keema.

4. ADDING THE POTATOES:

  • Once the mixture is thoroughly cooked, add the diced potatoes to the pan along with one cup of water.
  • Cover the pan and simmer over medium-low heat for approximately 25 minutes or until the potatoes are tender and thoroughly cooked.

5. FINAL TOUCHES

  • After 25 minutes, when the potatoes are cooked through, add the slit green chillies, fresh coriander leaves, and garam masala powder. Cook for an additional 2 to 3 minutes to enhance the dish's flavours.
  • Turn off the heat and let the Aloo Keema sit for a few minutes to allow the flavours to meld.
  • If desired, serve the Aloo Keema hot, garnished with additional coriander leaves and green chillies.

Video

Keyword beef mince, mince curry, potato, potato and beef mince
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