Aloo Keema (Ground Beef And Potato Curry)

Aloo Keema (ground Beef And Potato Curry)

Aloo Keema is one of those deeply comforting dishes that feels like home cooking at its best. Savory ground beef, tender potatoes, and warm spices simmer together into a rich, cozy curry that’s hearty without being complicated. It’s simple, flavorful, and perfect for feeding your family any night of the week.

Ingredients

  • 1 lb ground beef
  • 2 medium potatoes, peeled and diced
  • 2 tbsp oil (vegetable or avocado oil)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp paprika or Kashmiri chili powder
  • 1/2 tsp turmeric
  • 1 tsp garam masala
  • 1/2 tsp salt (adjust to taste)
  • 1/2 cup water or beef broth
  • Optional: chopped cilantro, sliced green chilies

Optional swap: Use ground lamb or ground turkey if preferred.

Steps

  1. Sauté the onion. Heat oil in a skillet over medium heat. Cook the onion until soft and lightly golden this builds the base flavor.
  2. Add aromatics. Stir in garlic and ginger and cook for 30 seconds until fragrant.
  3. Brown the beef. Add ground beef and cook until browned, breaking it up gently. Don’t rush good browning adds depth.
  4. Bloom the spices. Stir in cumin, coriander, paprika, turmeric, garam masala, and salt. Let the spices cook briefly so they release their warmth.
  5. Add potatoes and liquid. Stir in diced potatoes and water or broth. Don’t worry if it looks saucy it thickens as it cooks.
  6. Simmer gently. Cover and cook for 18–22 minutes, stirring occasionally, until the potatoes are tender and the curry is rich.
  7. Finish fresh. Taste and adjust seasoning. Sprinkle with cilantro or chilies if using.

Chef’s Tips

  • Cut potatoes evenly: This helps them cook at the same pace as the beef.
  • Keep it cozy, not soupy: Let extra liquid cook off uncovered if needed near the end.
  • Flavor improves with time: Aloo Keema tastes even better the next day.

Variations

  • Spicy version: Add extra chili powder or fresh green chilies.
  • Tomato-style: Stir in 1/2 cup crushed tomatoes for a saucier curry.
  • Low-carb option: Replace potatoes with cauliflower florets.