Join Our Facebook Group →

Aloo Keema (Ground Meat with Potatoes)

Aloo Keema, a beloved dish from the Indian subcontinent, combines the earthy flavors of ground meat with the comforting simplicity of potatoes. This hearty and spicy dish is a staple in many households and is perfect for satisfying your craving for a flavorful, one-pot meal.
0 Review(s)

The Story

Aloo Keema is a classic South Asian dish that brings together ground meat (usually beef or lamb) and potatoes in a rich and aromatic gravy. The blend of spices creates a deliciously spicy and savory flavor profile that is sure to tantalize your taste buds.


500 grams ground beef or lamb
3 medium-sized potatoes, peeled and cubed
2 onions, finely chopped
2 tomatoes, chopped
2-3 cloves garlic, minced
1-inch piece of ginger, minced
2 green chilies, slit (adjust to taste)
1/2 cup plain yogurt
2 tablespoons cooking oil
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon garam masala
Salt to taste
Fresh cilantro leaves for garnish
Water as needed
4 Servings

Prep Time:

0 Hrs 20 Mins

Cook Time:

0 Hrs 30 Mins

Total TIme:

0 Hrs 0 Mins



Heat oil in a large, deep skillet or a heavy-bottomed pan over medium heat. Add the cubed potatoes and fry them until they turn golden brown. Remove the potatoes and set them aside.


In the same pan, add the cumin seeds and let them splutter. Then, add the chopped onions and sauté until they turn golden brown.


Add minced garlic, ginger, and green chilies to the onions. Sauté for a few minutes until the raw aroma disappears.


Add coriander powder, turmeric powder, red chili powder, and salt. Sauté for a minute or two. Then, add the chopped tomatoes and cook until they become soft and the oil begins to separate.


Add the ground meat and cook, breaking it up with a spatula, until it turns brown and releases its juices. Stir occasionally to ensure even cooking.


Once the meat is browned, add the plain yogurt and mix well. Then, return the fried potatoes to the pan and combine everything.


Lower the heat and let the dish simmer for 10-15 minutes, adding a little water as needed to maintain a thick gravy consistency. Stir occasionally to prevent sticking.


Add garam masala and mix it in. Adjust salt and spice levels according to your taste.


Garnish with fresh cilantro leaves and serve hot with steamed rice or warm roti (Indian bread).

Tips for this recipe

For a richer flavor, marinate the ground meat in yogurt and spices for 30 minutes to an hour before cooking. This enhances the taste and tenderness of the meat.

Reviews (0)

{{ reviewsTotal }}{{ options.labels.singularReviewCountLabel }}
{{ reviewsTotal }}{{ options.labels.pluralReviewCountLabel }}
{{ options.labels.newReviewButton }}
{{ userData.canReview.message }}