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Aloo Keema (Ground Beef And Potato Curry)

Delicious Aloo Keema: Comforting Ground Beef and Potato Curry

A flavorful Aloo Keema, a traditional Pakistani dish combining ground beef and potatoes in a rich curry, is perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Pakistani
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 500 grams Ground Beef Can substitute with ground mutton, lamb, chicken, or turkey.
  • 1 medium Onion Finely diced.
  • 2–3 medium Tomatoes Sliced.
  • 2 tablespoons Cooking Oil Neutral oil like canola or vegetable.
  • 1 tablespoon Ginger Minced fresh.
  • 1 tablespoon Garlic Freshly minced.
For the Spices
  • 2 pods Black Cardamom Whole.
  • 5 whole Black Peppercorns Whole.
  • 2–3 whole Cloves Whole.
  • 1 teaspoon Red Chili Powder Adjust according to spice preference.
  • to taste Salt
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Cumin Powder
  • ½ teaspoon Turmeric Powder
For the Main Components
  • 2 medium Potatoes Cut into 2 cm (1 inch) cubes.
  • 1 teaspoon Garam Masala Final sprinkle.
  • 2–3 slices Green Chilies Fresh.
  • 2 tablespoons Fresh Coriander Chopped, for garnish.
  • 1 slice Ginger Additional garnish.

Equipment

  • Large heavy-bottomed pan

Method
 

Cooking Instructions
  1. Heat about 2 tablespoons of neutral cooking oil in a large, heavy-bottomed pan over medium heat. Add 1 finely diced onion and sauté for 5–7 minutes until golden brown.
  2. Add 2 whole black cardamom pods, a few black peppercorns, and 2–3 whole cloves to the pan. Sauté for 1 minute.
  3. Toss in 2–3 sliced tomatoes, 1 tablespoon of minced ginger, and 1 tablespoon of minced garlic. Season with salt, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, and ½ teaspoon of turmeric powder. Cover and cook for 8–10 minutes.
  4. Uncover the pan and stir-fry the mixture for another 5 minutes.
  5. Add 500 grams of ground beef, breaking it apart. Cook for about 10 minutes until browned.
  6. Add 2 medium potatoes cut into 2 cm cubes and a splash of water. Stir, cover, and cook for 15–20 minutes.
  7. Remove the lid and cook for a few extra minutes to let excess moisture evaporate.
  8. Sprinkle 1 teaspoon of garam masala over the Aloo Keema and simmer for an additional 3–4 minutes.
  9. Turn off the heat, let it rest, and garnish with freshly chopped coriander, sliced ginger, and green chilies. Serve warm.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 500mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2.5mg

Notes

For best results, use fresh ingredients and adjust spices according to preference. Store leftovers in an airtight container for up to 4-5 days in the fridge.

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