Name: Indian Keema Aloo (Ground Beef and Potatoes) Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1 tablespoon ground coriander; 2 teaspoons garam masala; 2 teaspoons cumin; 1 teaspoon Kosher salt; 1 teaspoon ground turmeric; 1 teaspoon ground ginger; 1/2 teaspoon cayenne pepper; 1 yellow onion, chopped; 4 cloves garlic, minced; 1 jalapeno, minced; 28 ounces diced tomatoes, do not drain; 3 russet potatoes, peeled and diced into 1/2″ cubes; 1 cup frozen green peas; 3 tablespoons vegetable oil; 1 pound lean ground beef

Jump to Recipe

If you love flavors that dance vibrantly on your tongue and crave a dish that feels like a warm hug, you need to try Indian Keema Aloo (Ground Beef and Potatoes). This classic comfort food is an exciting medley of tender ground beef and soft, golden potatoes simmered in rich spices and tangy tomatoes. Every spoonful bursts with warmth and depth, making it a perfect meal to share on any night when you want something satisfying yet effortlessly delicious.

Indian Keema Aloo (Ground Beef and Potatoes) Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the first step to creating magic in your kitchen. Each ingredient here plays a crucial role: balancing spices for warmth, adding layers of texture, and building the vibrant color that makes Indian Keema Aloo (Ground Beef and Potatoes) so irresistible.

Vegetable oil: A neutral base to fry onions and bloom spices without overpowering flavors.
Yellow onion, chopped: Provides sweetness and depth when softened, forming the flavor foundation.
Lean ground beef: The hearty protein that absorbs spices beautifully while staying juicy.
Garlic, minced: Gives a pungent, aromatic kick that enhances every bite.
Jalapeno, minced: Adds subtle heat and complexity without overwhelming the palate.
Ground coriander: Brings citrusy, floral notes that brighten the dish.
Garam masala: A fragrant spice blend delivering warm, smoky undertones.
Cumin: Earthy and nutty, it complements the richness of the beef.
Kosher salt: Essential for seasoning and enhancing all other flavors.
Ground turmeric: Offers a mild bitterness and vibrant golden color.
Ground ginger: Contributes a sharp, zesty warmth that awakens the senses.
Cayenne pepper: Injects a lively spice, adjustable depending on your heat preference.
Diced tomatoes (28 ounces): Adds acidity and moisture, balancing the richness.
Russet potatoes, peeled and diced: Provide a creamy texture that melts into the savory sauce.
Frozen green peas: A pop of sweetness and color, finishing the dish with fresh brightness.

How to Make Indian Keema Aloo (Ground Beef and Potatoes)

Step 1: Sauté the Aromatics

Start by heating vegetable oil in a large pot set to medium heat. Toss in the chopped yellow onion and cook it gently, stirring occasionally, for 6 to 8 minutes. You’ll want the onions to soften and turn translucent, creating a sweet and fragrant base that sets the tone for all the wonderful spices to come.

Step 2: Toast the Spices

Next, sprinkle in ground coriander, garam masala, cumin, kosher salt, turmeric, ground ginger, and cayenne pepper. Stir everything well so the spices coat the onions and start to toast, releasing their complex aromas. Cooking the spices for about one minute is key to unlocking their full flavor without burning them.

Step 3: Brown the Ground Beef

Add the lean ground beef to the pot. Use your spoon to break it up into small crumbles as it cooks. Stir regularly to ensure even browning and to prevent any clumping. This process should take about 6 to 8 minutes, and you’ll know it’s ready when the beef loses its pinkness and becomes nicely browned, infused with all those vibrant spices.

Step 4: Add Garlic and Jalapeno

For a fragrant punch, stir in minced garlic and jalapeno. Let them cook for a minute alongside the beef mixture. This brief step helps mellow the sharp garlic flavor and infuses a gentle heat that complements the rich meat perfectly.

Step 5: Simmer with Tomatoes and Potatoes

Pour in the whole diced tomatoes along with their juices, then add the diced potatoes. Stir everything thoroughly so the juicy tomatoes coat the meat and potatoes evenly. Bring this mix to a gentle simmer, then lower the heat and let it cook uncovered for 10 to 12 minutes. The potatoes become tender and soak up the luscious sauce, making every bite comforting and hearty.

Step 6: Stir in Peas and Finish

Finally, fold in the frozen green peas. Stir just to combine—the peas will warm through quickly but still retain their fresh snap. This last touch adds a lovely contrast in texture and a burst of color before you serve your Indian Keema Aloo (Ground Beef and Potatoes) piping hot.

How to Serve Indian Keema Aloo (Ground Beef and Potatoes)

Garnishes

Enhance your dish with fresh garnishes like a handful of chopped cilantro or a few sprigs of mint. A squeeze of fresh lime juice can add vibrant acidity that brightens the deep, spiced flavors. If you enjoy creamy elements, a dollop of cooling yogurt on top is heavenly, helping balance the warming spices perfectly.

Side Dishes

Indian Keema Aloo (Ground Beef and Potatoes) is delicious on its own but pairs beautifully with fluffy basmati rice or warm naan bread to soak up every bit of the sauce. For a lighter meal, try serving it alongside a fresh cucumber raita or a crisp salad with a lemon-tahini dressing to add contrast and freshness.

Creative Ways to Present

If you want to impress guests or make mealtime special, use this keema as a filling for stuffed parathas or hand pies. Spoon it into warm pita pockets with some sliced onions and chutney for easy, flavorful sandwiches. You can also pile it over baked potatoes or mix it into pasta for a fusion twist that surprises and delights.

Make Ahead and Storage

Storing Leftovers

This dish holds up wonderfully in the fridge for up to 3 days. Store it in an airtight container to keep the flavors fresh and the potatoes tender without drying out. It’s perfect for quick lunches or easy dinners when you want something satisfying in a hurry.

Freezing

Indian Keema Aloo (Ground Beef and Potatoes) freezes well, making it a fantastic meal prep option. Cool the dish completely before transferring it to freezer-safe containers or bags. It can be frozen for up to 2 months. When you’re ready to enjoy, thaw it overnight in the refrigerator to maintain the best texture.

Reheating

To reheat, warm the keema gently on the stove over low-medium heat, stirring occasionally to prevent sticking. Add a splash of water if needed to loosen the sauce. Alternatively, microwave individual portions in short bursts, stirring between intervals for even heating. Avoid overheating to keep the potatoes intact and the beef juicy.

FAQs

Can I use ground lamb or turkey instead of beef?

Absolutely! Ground lamb adds a richer, more traditional flavor, while turkey creates a lighter version of Indian Keema Aloo (Ground Beef and Potatoes). Just be mindful that turkey can dry out faster, so cook it gently to keep it moist.

Are russet potatoes best for this recipe?

Russet potatoes are ideal because they absorb the sauce well and soften nicely without turning mushy. However, you can use Yukon gold potatoes for a creamier texture or red potatoes if you prefer them to hold their shape a bit more.

How spicy is this dish? Can I adjust the heat?

The recipe has a mild to moderate heat level thanks to jalapenos and cayenne pepper. You can reduce the cayenne if you prefer less spice or add more jalapeno for extra kick. Removing the seeds from the jalapeno will also tame the heat.

What can I serve Indian Keema Aloo with for a vegetarian option?

If you want to enjoy the flavors but skip meat, try replacing ground beef with crumbled paneer or a plant-based mince, and follow the same cooking steps. The spices and potatoes create such a rich base, the dish remains delightful and satisfying.

Is this dish gluten-free?

Yes, Indian Keema Aloo (Ground Beef and Potatoes) is naturally gluten-free, provided you use pure spices and avoid any store-bought spice blends containing additives. It’s a great choice for those avoiding gluten.

Final Thoughts

This Indian Keema Aloo (Ground Beef and Potatoes) recipe is truly a treasure of flavors and textures that will quickly become a favorite in your repertoire. Its comforting, spiced meat and tender potatoes create a heartwarming meal that feels both special and approachable. I can’t wait for you to give it a try and savor the wonderful layers of taste with every spoonful!

Indian Keema Aloo (Ground Beef and Potatoes) Recipe

★★★★★

5 from 7 reviews

Author: Isabella
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

Indian Keema Aloo is a flavorful and hearty dish combining spiced ground beef with tender potatoes and green peas. This classic Indian comfort food features a blend of aromatic spices like garam masala, cumin, turmeric, and coriander, simmered with diced tomatoes to create a rich and savory curry. Perfect for a satisfying weeknight meal, ready in under an hour.

Instructions

Sauté onions: Heat 3 tablespoons of vegetable oil in a large pot over medium heat. Add the chopped yellow onion and cook, stirring occasionally, for 6-8 minutes until the onions are translucent and softened.
Add spices: Stir in ground coriander, garam masala, cumin, Kosher salt, ground turmeric, ground ginger, and cayenne pepper. Cook the spices with the onions for about 1 minute to release their aromas and flavors.
Cook ground beef: Add the lean ground beef to the pot. Break it apart with a spoon and cook, stirring occasionally, until the beef is fully cooked through, about 6-8 minutes.
Add aromatics: Mix in the minced garlic and jalapeno, cooking for another 1 minute to infuse their flavors into the beef mixture.
Add tomatoes and potatoes: Pour in the diced tomatoes with their juices along with the diced potatoes. Stir well to combine all ingredients evenly.
Simmer: Bring the mixture to a simmer, then reduce heat and cook for 10-12 minutes until the potatoes are tender and cooked through.
Add peas and finish: Stir in the frozen green peas and cook just until they are heated through, about 1-2 minutes. Serve hot and enjoy your flavorful Keema Aloo.

Notes

Use lean ground beef for a healthier dish and reduced fat content.
If you prefer less heat, omit or reduce the jalapeno and cayenne pepper.
Russet potatoes work best as they hold their shape while becoming tender; other potatoes can be used but may alter texture.
This dish pairs well with basmati rice or Indian flatbreads like naan or roti.
For a dairy-free meal, this recipe contains no dairy ingredients.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Sautéing and Simmering
Cuisine: Indian