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Keema Aloo – Ground Beef and Potatoes

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Ingredients

Adjust Servings:
300 g ground beef
1 garlic clove
20 g ginger
1 lemon
1 yellow onion
450 g potatoes
450 g potatoes
200 g peas
150 ml milk
100 g yoghurt
2 naans
8 g tandoori spice blend – (fennel, mint, black peppercorn, cardamom, turmeric, cloves, cumin, nutmeg, ginger, bay leaf, star anise, paprika, sea salt, salt, cinnamon)

Nutritional information

140
calories
21 g
carbohydrates
10 g
protein
2 g
fat
480 mg
sodium
30 mg
cholesterol

Keema Aloo – Ground Beef and Potatoes

Features:
  • Non Veg
Cuisine:
  • 1 hr 45 mins
  • Serves 4
  • Medium

Ingredients

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Keema is a traditional Indian curry dish with a body of ground meat. The charm of this dish is that in a single pot with a handful of ingredients and an intelligent application of cooking and simmering will allow you to unfold layers and layers of flavor. If you are adventurous and are craving to try something that is challenging, different, and traditional at the same time, then give this keema aloo a genuine try. It will test your culinary skills and help you draw out your latent capacity as a chef.

Health Benefits

  • Beef is rich in high-quality
  • It improves muscle function.
  • It prevents anemia.
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How to make Keema Aloo

  • Peel and dice the onion.
  • Mince the garlic and ginger.
  • Peel and dice all the potatoes.
  • Juice the lemon.
  • Chop the parsley leaves and stems roughly. 

Prepare the keema

  • Place a large pot on a medium-high flame and heat a spoon of oil.
  • Add onion,
    • Stir often to cook until it turns translucent.
  • Add the garlic and ginger and continue to cook while stirring till the fragrance is evident.
  • Add the ground beef and season. Break the meat apart frequently with a spoon till it is cooked through.

Prolong the keema:

  • Add 3/4 of the blended spices to the pot of keema and cook while stirring frequently.
  • Add the potatoes, yogurt, and milk to bring it to a boil.
  • Cover the pot, lower the heat and simmer for 20 minutes.
  • Remove the lid and let simmer for a further 5 minutes.

Close the keema:

  • Add the peas.
  • Season and stir continuously until the potatoes are tender and able to be pierced with a fork.
  • Stir in the lemon juice and sprinkle on half of the parsley.

Ready the naan and serve:

  • Drizzle some oil on a pan on a medium-high flame and roast both sides of the naans inside it.
  • Remove the naans and heat a sprinkle of oil.
  • Season the naans with the remaining blend of spices and lemon zest.
  • Garnish with the remaining parsley.
  • You are ready to consume your Keema potatoes with the spiced toasted naans.

Trivia

The water content of a potato is 80%.

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Fried Curry Chicken
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Methi Murgh
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Fried Curry Chicken
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Methi Murgh

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