Description
A hearty and flavorful Indian-inspired dish combining ground meat and tender potatoes with a balanced blend of spices, perfect for a quick and comforting weeknight meal.
Ingredients
- 1 lb ground meat (beef, lamb, or turkey; 80/20 beef recommended)
- 2 medium potatoes (about 400g or 14 oz), diced (Yukon gold or red potatoes preferred)
- 1 large onion (about 200g or 7 oz), finely chopped
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons tomato paste
- 1 large tomato (or 1/2 cup canned diced tomatoes), finely chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/4 teaspoon red chili powder
- Salt to taste (start with 1 teaspoon)
- 2 tablespoons neutral oil (vegetable or canola; mustard oil optional)
- A handful fresh cilantro, chopped (for garnish)
- 1/2 cup water or broth (120 ml)
- Optional: frozen peas (added in last 5 minutes)
Instructions
- Peel and dice potatoes into 1/2 inch cubes. Finely chop onion, mince garlic, grate ginger, and chop tomatoes if using.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add onions and cook until soft and translucent, about 4 minutes.
- Add garlic and ginger; stir constantly for about 1 minute until fragrant.
- Add cumin, coriander, turmeric, and red chili powder. Toast spices gently for 30 seconds to 1 minute, stirring constantly.
- Increase heat to medium-high and add ground meat. Break up with a spoon and cook until browned and no longer pink, about 7-8 minutes.
- Stir in tomato paste and chopped tomatoes. Cook for 3 minutes until mixture thickens slightly.
- Add diced potatoes and pour in 1/2 cup water or broth. Season with salt and mix well.
- Cover pan, reduce heat to medium-low, and simmer gently for 15-20 minutes, stirring occasionally, until potatoes are tender but not mushy.
- Sprinkle garam masala over the dish and stir well. Turn off heat and toss in chopped cilantro.
- Serve warm with naan, steamed rice, or flatbreads.
Notes
[‘Do not rush browning the meat to develop richness and avoid watery keema.’, ‘Use Yukon gold potatoes to hold shape and absorb flavors without falling apart.’, ‘Toast spices gently to unlock full flavor.’, ‘Adjust water or broth as needed if mixture looks too dry while simmering.’, ‘Fresh cilantro adds a bright, fresh contrast to the spices.’, ‘Mustard oil can be used for authentic smoky aroma.’, ‘Leftovers taste better the next day as flavors meld.’, ‘For freezer-friendly option, freeze meat sauce separately and cook fresh potatoes when reheating.’]
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 4
- Protein: 22
Keywords: aloo keema, ground meat, potatoes, Indian comfort food, easy dinner, weeknight meal, one-pot recipe, ground beef recipe, garam masala, quick dinner