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    Keema Aloo (Ground Beef and Potatoes)

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    Savory, spiced, and deeply satisfying — Keema Aloo is a classic South Asian comfort dish made with ground meat (keema) and tender potatoes (aloo), simmered in a richly seasoned onion-tomato base.

    Origin Keema Aloo (Ground Beef and Potatoes)

    Popular in both Indian and Pakistani households, Keema Aloo is a homestyle favorite that showcases the beauty of everyday ingredients elevated with warm spices. Traditionally made with beef or mutton, chicken or lamb versions are also common.

    What I Love About This Recipe

    It’s hearty and full of bold flavor — yet incredibly versatile. Serve it with roti, rice, or even stuff it into parathas. It’s a great make-ahead meal that only gets better the next day.

    Also Read : Classic French Bouillabaisse Recipe

    Keema Aloo (Ground Beef and Potatoes)
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    Keema Aloo (Ground Beef and Potatoes)

    Recipe by RecipeWikki
    Servings
    +
    –

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    350

    kcal

    Ingredients

    • 1 lb (450g) ground beef (keema)

    • 2 tbsp oil or ghee

    • 1 l arge onion, finely chopped

    • 2 cloves garlic, minced

    • 1 tbsp ginger, grated

    • 2 medium potatoes, peeled and cubed

    • 2 tomatoes, chopped

    • 1 tsp cumin seeds

    • 1 tsp ground coriander

    • 1 tsp turmeric

    • 1 tsp chili powder (adjust to taste)

    • 1 tsp garam masala

    • Salt, to taste

    • 1/2 cup water

    • Fresh cilantro, chopped (for garnish)

    • Optional: 1 green chili, slit

    Directions

    • Heat oil in a deep skillet or pan over medium heat. Add cumin seeds and let them sizzle.
    • Add chopped onions and sauté until golden brown. Stir in garlic and ginger, cooking for 1–2 minutes until fragrant.
    • Add chopped tomatoes, coriander, turmeric, chili powder, and salt. Cook until the tomatoes soften and oil begins to separate.
    • Add ground beef and cook until browned and fully crumbled.
    • Stir in potatoes and water. Cover and simmer for 15–20 minutes, or until potatoes are tender and the flavors are well combined.
    • Sprinkle garam masala and green chili (if using). Simmer uncovered for another 5 minutes to let the flavors meld.
    • Garnish with fresh cilantro and serve hot with rice, roti, or naan.

    Notes

    • For a leaner option, substitute ground turkey or chicken.
    • Add peas for a classic variation: Keema Matar Aloo.
    • This dish freezes well — perfect for batch cooking.

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