Aloo Keema Recipe
A comforting South Asian curry made with spiced minced meat and tender potatoes. This easy one-pan Aloo Keema is rich, aromatic, and perfect with naan, roti, or basmati rice.
Equipment
- wide pan or skillet
- wooden spoon
- knife
- cutting board
Ingredients
- 250 g minced meat (beef, lamb, or chicken)
- 2 medium potatoes, peeled and diced
- 1 large onion, finely chopped
- 2 ripe tomatoes, finely chopped
- 1 green chili, slit lengthwise
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp red chili powder
- ½ tsp coriander powder
- 1 tsp garam masala powder
- salt, to taste
- 2 tbsp cooking oil
- ¼ cup fresh cilantro, chopped
- ¼ cup water
- lemon wedges, for serving
Instructions
- Heat oil in a wide pan over medium heat. Add cumin seeds and let them crackle until aromatic.
- Add chopped onions and sauté until golden brown, stirring often for even caramelization.
- Mix in ginger-garlic paste and cook for 1–2 minutes until fragrant.
- Add tomatoes and cook until softened and oil begins to separate from the mixture.
- Stir in turmeric, red chili powder, coriander powder, and salt. Cook briefly to toast the spices.
- Add minced meat and cook until browned, breaking it into small crumbles.
- Add diced potatoes and mix well to coat them with the spiced meat.
- Pour in water, cover, and simmer on low heat for 20–25 minutes, stirring occasionally, until potatoes are tender.
- Sprinkle garam masala over the curry and stir gently to combine.
- Garnish with fresh cilantro and green chili before serving.
Notes
Adjust water depending on whether you prefer a drier or saucier curry. Add garam masala at the end for the best aroma and finish with lemon juice for brightness.