Keema Aloo

Keema Aloo

A popular dish that combines the robust flavour of minced beef with the earthy comfort of potatoes, Keema Aloo is a staple in homes across the subcontinent. Infused with a blend of aromatic spices and herbs, this recipe promises a symphony of flavours that is both invigorating and deeply satisfying.


  • 2 tablespoons extra virgin olive oil
  • 1 extra large onion, chopped
  • 2 tablespoons water (optional)
  • 2lbs lean ground beef
  • 4 cloves of garlic, minced
  • 2 tablespoons fresh ginger root, grated
  • 1 serrano chilli, finely chopped
  • 2 teaspoons fresh coriander, chopped
  • 1 tablespoon ground coriander
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons ground cumin
  • 1 tsp ground cayenne pepper
  • 1 teaspoon ground turmeric
  • 3 potatoes, peeled and diced
  • 1 28-ounce can diced tomatoes
  • 1 cup frozen green peas
  • 1 teaspoon garam masala

Method of cooking:

Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. If necessary, add 2 tablespoons of water to prevent sticking.

Increase the heat to medium-high and add the mince. Cook until browned and crumbly, breaking it up with a spoon.

Stir in the minced garlic, grated ginger, chopped serrano chilli and fresh coriander. Cook for a further 2 minutes, stirring frequently.

Add the ground coriander, salt, ground cumin, ground cayenne pepper and ground turmeric. Stir well to combine and cook for a further minute to release the flavours.

Stir in the diced potatoes and cook for about 5 minutes, stirring occasionally.

Add the diced tomatoes and their juice and bring to the boil. Reduce the heat to low, cover and simmer for 20 minutes or until the potatoes are tender.

Add the frozen green peas and cook for a further 5 minutes or until heated through.

Finally, stir in the garam masala and cook for a further minute.

Taste and season to taste. Serve hot with rice or flatbread.

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