Aloo Keema (Ground Beef And Potato Curry)

Aloo Keema is a comforting and flavorful dish from Pakistani and North Indian cuisine, combining ground beef with tender potatoes in a spiced tomato-based gravy. This one-pot meal is a staple in many households, cherished for its hearty taste and versatility. The dish is enriched with a blend of aromatic spices and garnished with fresh herbs, making it a delightful accompaniment to naan, roti, or rice. Whether enjoyed as a family dinner or a special occasion meal, Aloo Keema offers a satisfying and nourishing experience.

Ingredients

• 500 g ground beef (lean or full-fat)

• 1 onion, finely diced

• 3 tomatoes, sliced

• ¼ cup cooking oil

• 1 teaspoon fresh ginger, minced

• 1 teaspoon garlic, minced

• 1 black cardamom pod

• 4 black peppercorns

• 3 cloves

• 1 teaspoon red chili powder

• 1¼ teaspoon salt (adjust to taste)

• 2 teaspoons ground coriander

• 2 teaspoons ground cumin

• ½ teaspoon ground turmeric

• 2 small potatoes, cut into 2 cm (1 inch) cubes

Garnish:

• 1 teaspoon garam masala

• 2 green chilies, sliced

• 2 tablespoons fresh coriander leaves, chopped

• 1 tablespoon fresh ginger, sliced

Directions

1. Sauté Onions and Whole Spices: Heat oil in a pan over medium heat. Add the diced onion and sauté until light golden. Add the black cardamom, black peppercorns, and cloves, and cook for about a minute until aromatic.

2. Cook Tomatoes and Spices: Add the chopped tomatoes, minced ginger, garlic, salt, red chili powder, turmeric, cumin, and coriander. Cook until the tomatoes break down and the oil begins to separate from the mixture.

3. Add Ground Beef: Incorporate the ground beef into the pan. Stir to combine with the tomato mixture, breaking up any lumps. Add ¼ cup of water, cover, and cook on medium-low heat for about 15 minutes. Then, increase the heat to medium-high and cook for an additional 5–6 minutes to allow any remaining moisture to evaporate.

4. Add Potatoes: Add the cubed potatoes along with another ¼ cup of water. Cover the pan and cook on medium-low heat until the potatoes are tender.

5. Adjust Consistency: For a drier dish, uncover and cook to evaporate any excess moisture. For a moister curry, add an additional ¼ cup of water, sprinkle with garam masala, and let simmer on low heat for 3–4 minutes.

6. Garnish and Serve: Sprinkle the dish with sliced green chilies, chopped coriander leaves, and sliced fresh ginger. Cover the pan and let it sit for 1–2 minutes to allow the flavors to meld. Serve hot with roti, paratha, or basmati rice.

Nutritional Information (per serving)

• Calories: Approximately 419 kcal

• Total Fat: 27 g

  • Saturated Fat: 6 g

  • Polyunsaturated Fat: 5 g

  • Monounsaturated Fat: 15 g

  • Trans Fat: 1 g

• Cholesterol: 81 mg

• Sodium: 901 mg

• Potassium: 799 mg

• Total Carbohydrates: 16 g

  • Dietary Fiber: 4 g

  • Sugars: 4 g

• Protein: 27 g

• Vitamin A: 564 IU

• Vitamin C: 20 mg

• Calcium: 55 mg

• Iron: 4 mg