- Meat and poultry
- Beef curry
Turn beef mince into something effortlessly delicious with this authentic keema curry recipe. Serve simply with rice or naan.
147 people made this
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 2 tablespoons water (optional)
- 900g lean minced beef
- 4 cloves garlic, minced
- 2 tablespoons grated root ginger
- 1 green chilli, finely chopped
- 2 teaspoons chopped fresh coriander
- 1 tablespoon ground coriander
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 2 (400g) tins chopped tomatoes
- 3 potatoes, peeled and diced
- 150g frozen garden peas
- 1 teaspoon garam masala
MethodPrep:20min ›Cook:55min ›Ready in:1hr15min
- Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits.
- Mix beef mince, garlic, ginger, chilli and fresh coriander into pan; cook and stir until mince is browned, 10 to 15 minutes. Reduce heat to medium-low. Stir coriander, salt, cumin, cayenne pepper and turmeric into the mince; cook and stir until flavours blend, about 5 minutes. Add tomatoes and potatoes, cover and simmer until potatoes are tender, about 15 minutes.
- Mix in peas and cook until sauce has slightly thickened, 10 to 15 minutes. Sprinkle with garam masala, cover and let stand for 5 minutes before serving.
Reviews & ratingsAverage global rating:(182)
Reviews in English (145)
I made this and followed the steps and what can I say, absolutely delicious. I'm learning Asian cooking and this recipe is faultless, simple to follow and amazing flavour, thank you!-16 Apr 2016
Really easy to make and tastes great-21 Nov 2015
Very nice recipe I did mine in the slow cooker. Only thing is I needed yo add a bit more garam masala and curry powder for a bit stronger taste but it's a good starting recipe. Thanks!-11 May 2016
Keema Aloo (Mince Curry with Potatoes)
Simple minced curry with potatoes, also known as Keema Aloo, is the perfect weeknight Indian Meal. The warm curry spices add an exotic flair to a very simple dish of ground meat and potatoes.
Keema means ground meat and aloo translates to potatoes, so this dish is pretty straightforward. The meat itself can be just about any ground meat from chicken or turkey to red meats like lamb.
This past weekend we had a Mongolian feast in my tiny kitchen, featuring Buuz (Mongolian Steamed Lamb Dumplings) and I happen to have some fresh ground lamb leftover. Go ahead and use the ground meat of your choice, but be aware that ground poultry tends to cook a bit quicker than red meats.
As with most Indian dishes, the recipe starts by sauteing the spices with a bit of oil. Ghee is traditional if you have it on hand, but a bit of neutral vegetable oil also works well.
Cooking the spices helps bring out warm, toasty flavors and really makes the dish into something special.
Reading through the recipe, it may sound like quite a bit of cooking time. The trick is to get started right away. Chop the onions and get those cooking while you prep the other ingredients.
As the meat is browning, chop the tomatoes. As the tomatoes are cooking, chop the potatoes. The dish comes together wonderfully and you have just enough time to prep each ingredient before it needs to be added to the pot.
Indian Keema Aloo (Ground Beef and Potatoes)
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Indian Keema Aloo is a traditional one-pot dish of spicy ground beef and tender potatoes. Seasoned with cumin, ginger, coriander, and turmeric.
This Dinner Recipe is sure to be a new favorite with its wonderful flavors from around the world. For another one-pot Indian recipe try Indian Butter Pot Roast next.
INDIAN KEEMA ALOO (GROUND BEEF AND POTATOES)
Keema Aloo is a classic comfort food popular in Pakistan and India. “Keema” means meat and “aloo” is referring to the potatoes. These two simple ingredients come together with a variety of mouthwatering spices to make the signature flavor of Keema Aloo. It’s the perfect comfort food, especially for colder seasons when the spices will help warm you right up.
In this recipe you cook the ground beef, potatoes, tomatoes, and peas all together. So, you already have your main dish and some sides covered. It’s always great to find dinner recipes, where you don’t have to worry about cooking up vegetables or anything else separately. However, if you want to whip up some Indian Raita, it will only take about 5 minutes. Raita is a cooling sauce that you can put over most classic Indian recipes. It’s great to have on your table in case the dish is too spicy for anyone, they can add a bit of this cooling sauce over the top. Other than that serve it up with some white rice or naan, and your dinner is ready to go.
Like most Indian dishes, Keema Aloo is somewhat spicy, but it’s not anything extreme. The spices all balance each other out nicely, and the potatoes help mellow the recipe. You can always taste it as you go to make sure it’s nothing you can’t handle. If you’re still worried it will be too spicy, cut back on the hottest ingredients like jalapeño and cayenne pepper. One of the things that makes Keema Aloo such a great recipe is that you can adjust the ingredients to your taste.
MAKE-AHEAD INDIAN KEEMA ALOO
Keema Aloo is a great dish to make in advance and store in your freezer. Once the Keema Aloo has cooled, put it in serving sized airtight containers. It will be ready to take with you as a packed lunch or quick dinner. The ground beef and potatoes should keep well for up to 3 months.
Take your serving of Keema Aloo out of the freezer the night before you plan to eat it, and let it defrost in the fridge. You can reheat it in the microwave or in a pan on the stovetop. The meat and potatoes will have absorbed more of the spices to be even more flavorful.
Ingredients to Recipe: Aaloo keema kebab Yummy
Aaloo keema kebab. Mince Potato Kabab (Aloo Keema Kabab) -Kababs are all time favorite by everyone, make this kababs in mutton/beef for your lunch or dinner learn how to make. Aloo Keema Dhaba Style Recipe / Aloo Keema Ka Salan/Mince With Potato Aloo Keema Fry How to Make Easy to Make Learn Step By Step Very tasty and spicy recipe. Keema Aaloo – Aloo Keema is a traditional dish of South Asia, also known as potato and mince curry.
Aloo Keema Recipe – Aloo Keema is delicious mouth-watering Pakistani dish. Aloo Keema recipe is a perfectly balanced diet, made with a healthy combination of meat and. Aaloo Aur Qeemay K Kabab Breakfast is indeed a very important meal. Food preparation Aaloo keema kebab is an enjoyable thing, furthermore it ends up being more unique worth if you prepare it yourself. By using the adhering to 20 active ingredients, you can start cooking 17 steps. observe the complying with area for you to begin cooking promptly.
Composition Aaloo keema kebab
- You need of FOR AALOO MIXTURE:.
- Require 5 of medium aalo boiled and mashed.
- You need 1 tsp of salt.
- Need 1 1/2 tabsp crushed red chilli.
- Provide 4 of green chillin bareek katti hue.
- Give 5 of tabsp hara dhania bareek katta.
- You need of FOR KEEMA FILLING:.
- Provide 400 gm – keema(chicken).
- Need 1 tsp garlic paste.
- It’s 1 tsp of ginger paste.
- Need 1 – medium onion.
- It’s 1 medium tomato bareek kaat lien.
- Provide 4 for green chillies bareek katti hue.
- Prepare 5-6 tablespoon fresh dhania bareek katta hua.
- You need 3 for tab spoon oil.
- Provide 1 tsp for salt.
- Provide 1 1/2 for tabsp crushed red chilli.
- It’s 1 – tabsp zeera.
- Require half for tsp haldi.
- You need of oil for frying kebab.
A good breakfast fuels you up and gets you ready for the day. It should look like non-watery..(Aloo Keema Kabab) -Kababs are all time favorite by everyone, make this kababs in Recipes >> Shireen Anwar Recipes > Mince Potato Kabab (Aloo Keema Kabab) by. Aloo Keema Kabab – PakistaniIndian Cooking with Atiya. A different way to make a well-loved favourite.
Aaloo keema kebab process
- 5 medium aaloo ubal kar peel kar lien phir kadikash(grate)kar lien..
- Ab aaloo mn salt crushed red chillies green chillies aur hara dhania daal kar mix krien aur 30 minute ke lyay fridge mn rakh dien..
- Ab ik karahi lien is mn 1 medium piyaz soute krien 40 second.ab ginger garlic paste 1 1 tsp add krien aur phir 30 second bhone lien piyaz ke sath..
- Ab chicken ka keema add krien aur 3 minute colour change honay tak pakaye..
- Jab keema apna pani release kar day tu masaly add kar dien.ab 1 minute masalay ke sath pakayen..
- Ab 4 to 5 tabsp pani add krien.
- Cover kar ke 6 to 8 minute pakayen..
- Jab thora moisture th jayay tu 1 medium tamater bareek kata mila dn..
- Aur keemay ke sath bhontay huay mix kar lien ab green chillies aur hara dhania add krien aur ik plate mn kerma nikal kar thanda kar lien..
- Ab jab qeema bi thanda ho jayay aur aalo bi fridge say nikal lien 1 1/2 cup bread crumbs lien.2 anday phaint lien.2 pinch namak 2 pinch red chilli add kar ke mix kar lien..
- Ab oil ya pani haath par lagakar aaloo ka aameza pheila lien aur center mn 1 say 1 1/2 tsp keema add krien.achi trah keema ko center mn rakhtay huay sb traf say acha sa qeema lock krien.khi say keema bahir nazar nahi ana chyay na koi crack hona chyay..
- Ab kabab ko egg mixture mn dip krien..
- Phir bread crumbs say coat krien.
- Isi trah tamam kebab tyar kar lien..
- Ab ghee /oul garam kar lien.flame medium hona chyay.zyada garam oul na ho.kabab add kar ke 3 to 4 minute wait keien.jab golden ho jayen tu carefully turn krien.
- Bohat ihtyat say softly 1 by 1 turn krien.jab dosry side say bi 4 minute tak fry ho jayen tu plate mn nikal lien.
- Katchup,chilli garlic sauce ya podina raita ke sath serve krien..
I saw this recipe on a Pakistani cooking show and was struck by how a masala base was made first, and the keema added after. Mutton kabab recipe – These keema kababs are delicious, soft and flavorful with mild aroma of fresh herb and spices. Delicious spicy and flavourful mutton keema aloo masala which goes well with rice, roti, idli, dosa or with anything. This is simple to make and taste delicious. Aloo Keema recipe, Pakistani or the minced meat with the potato curry is yet again a veg and non-veg combination like the cabbage gosht or the matar keema.
Chicken Keema Aloo Balti
This is a nice one! It’s another of the recipes I learned when I visited Hasan’s in Leeds and definitely one you’ll want to bookmark. The recipe is easy and can be made in about half an hour. At Hasan’s Restaurant they only use the freshest ingredients and this recipe really lets those fresh flavours sing.
You could also make it with other minced meat such as lamb or beef but the lean chicken is much better for you and cooks faster too. Since cooking at Hasan’s, I’ve also made the recipe with turkey mince which worked really well.
My daughters really liked the aloo (potatoes) with the minced chicken. The soft texture of the potatoes together with the tender spiced mince worked great together.
In authentic Punjabi cookery, this dish would have been cooked with ghee. Most British Indian restaurant versions use vegetable oil which is lighter. You could also use rapeseed oil with good results. Hasan served this dish with fresh naans which we used to dip into the curry. I suggest doing the same!
The minced lean chicken is added after the onions, garlic, ginger and tomatoes
How can I make Keema Aloo healthier?
You might notice that this recipe uses a LOT more oil than I normally use. Like, a WHOLE LOT more.
Ever since I went to a nutritionist to help get my health and metabolism back on track, I’ve made certain lifestyle changes which have served me well over the last four years to keep me healthy and within normal BMI range. One of those is using less oil in my cooking.
When I develop my recipes, I try my best to use the LEAST amount of oil necessary for optimal cooking. However, I also want to stay true to the spirit of the dish.
Strictly speaking, you don’t need as much oil as I mentioned in the recipe card. This is especially true if you’re using a clay pot, which retains more moisture and thus needs less oil. The problem is that reducing the oil will significantly change the flavor and overall experience of a proper Pakistani Keema Aloo.
For many Pakistanis, Keema Aloo needs to be juicy and flavorful, and it needs that “tari” or excess oil CLEARLY visible to complete that experience. To quote my husband, “There is NO COMPROMISE when it comes to Keema!”
Long story short: In my experiments, 3/4 of a cup of oil is the least amount you can use while still retaining flavor. You can reduce it further if you wish, but realize that the result will be a drier, less flavorful meat. If you want the full taste experience of a traditional, Pakistani Keema Aloo, you need the full cup of oil.
You could probably add even more, but you’d better have your cardiologist on speed dial.
Necessary Ingredients Required For Aloo Keema
- Minced Meat or keema = 500 gm, washed and drain
- Potato = 2, chopped in cubes
- Onion = 3, medium size, finely chopped
- Tomato = 2, medium size, finely chopped
- Green chilies = 3, finely chopped
- Ginger and garlic paste = 1/2 tbsp
- Cumin seeds = 1 tsp
- Red chili powder = 1 tsp
- Turmeric powder = 1/3 tsp
- Coriander powder = 1 tsp
- Salt = as per taste
- Garam masala powder = 1/2 tsp
- Oil = 3 tbsp
Method Of Making In Easy Steps
Take a pan, pour oil in it and heat it up.
After heating up of oil, add cumin seeds and let it splutter for few seconds.
Add chopped onion and saute it until it translucent. Add ginger and garlic paste and stir it for 2 minutes.
Now in onions, add chopped tomatoes, green chilies, red chili powder, turmeric powder and coriander powder. Cook the spices and tomatoes and until tomato gets soft.
Now add minced meat. Mix it well with the spices and stir it for 5 to 8 minutes.
Add chopped potatoes and mix it and then cover the lid. Let it cook for 10 minutes to 15 minutes or until potatoes gets soft.
Check whether potatoes becomes soft, if not, the cook them for 5 to 8 minutes more.
In aloo keema, add chopped coriander and garam masala powder.
Serve it hot with naan or roti. Garnish it with chopped ginger and green chilies.
Bengali Keema Curry!
There are a few delicacies which for me are more emotion and less food. Bengali Aloo Diye Keema Curry is one such item. I have seen my mother and aunts cooking this runny meaty delicacy for years to make the big fat family happy. I have seen them cooking 500g of mincemeat for a 20+ membered family with 1 kg potato. Needless to say, that was enough to make us happy.
Keema Aloo (Ground meat and potatoes)
Keema Aloo Recipe Pakistani Food Potato and Mince Curry. It is very tasty. Aloo means potato in Urdu, Hindi and keema is mincemeat.
It’s usually served with roti and chawal. Most people eat keema aloo with roti but some people eat aloo keema with boil rice.
Mostly Pakistani People eat keema aloo Recipe with paratha. keema paratha is so popular Pakistan street food in Karachi, Lahore, and another Pakistani city.
Also, Indian Bangladeshi people love aloo keema. you are easy to cook keema aloo in your home.
Start by peeling slicing 4 medium sized onions.
In a saucepan, heat 150ml of oil.
Once the oil is hot add all the whole spices 4 bay leaves, 4 cardamom pods, 3 – 4 cinnamon sticks and 2 star anise petals.
Once the spices have released their aromas add the sliced onions, 2 tsp of minced garlic, 2 tsp of minced ginger….
Give all the ingredients a good mix, cover the saucepan and leave to cook over a low – medium flame for about 8 – 10 minutes, till the onions become translucent and golden in colour.
Once the onions are soft and translucent, add the mince.
Cook the mince over a high heat, stirring continuously to prevent clumps forming.
Once the mince looks brown all over (top right photo), cover the saucepan again and let it cook for 5 – 8 minutes.
The mince may look dry at this stage, that’s fine as we are going to be adding ground spices and don’t want too much liquid in the pan, to allow the spices to fry properly.
Add 1 tsp turmeric powder, 1.5 tsp chilli powder, 1 tsp coriander powder, 1.5 tsp cumin powder….
….2 tsp mixed curry powder and 1 tbsp of dried fenugreek leaves.
Mix the spices and allow to fry for a 8 – 10 minutes over a medium flame. This will not only help the spices to release their taste/aroma, it will also help any large bits of onion to break down further.
After this time is up, add water for the final boil. I added 1 pint of cold water, however if you like your curry gravy to be very loose, you may add more than this.
Bring the curry to a boil and add 1 cup of frozen peas just as the curry reaches boiling point.
Allow the curry to boil for 8 – 10 minutes over a high heat, then simmer gently for 5 more minutes. The Keema Matar is done when the peas are cooked and the gravy has thickened a little.
You may garnish the curry with coriander leaves or leave it plain.
Serve the keema matar with plain basmati or how about some Jeera rice ? Alternatively, make some chapatis or naans to go with it!