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Keema Aloo – Ground Beef and Potatoes

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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

21 g
10 g
2 g
480 mg
30 mg

Keema Aloo – Ground Beef and Potatoes

  • Non Veg
  • 1 hr 45 mins
  • Serves 4
  • Medium


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.


The water content of a potato is 80%.

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