Description
This Spicy Indian-style Aloo Keema is a hearty and aromatic dish featuring ground meat cooked with diced potatoes, vibrant spices, and fresh herbs. Perfectly balanced with a medley of flavors including cumin, garam masala, turmeric, and chili, this comforting one-pot meal brings the essence of traditional Indian cuisine to your table. It’s versatile and can be made with chicken, lamb, or beef, making it suitable for various tastes.
Ingredients
Scale
Main Ingredients
- 500 g ground meat (chicken, lamb, or beef)
- 3 medium potatoes, peeled and diced (about 600g)
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 green chilies, slit (adjust for spice level)
- 2 medium tomatoes, chopped
- 1 cup green peas (fresh or frozen)
Spices & Seasonings
- 2 tablespoons cooking oil (vegetable or ghee)
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon coriander powder
- 1 teaspoon salt (adjust to taste)
- 1-2 tablespoons lemon juice (optional)
- 1/4 cup fresh cilantro, chopped for garnish
Instructions
- Heat Oil and Toast Cumin Seeds: Heat the cooking oil in a large skillet or pot over medium heat. Once hot, add the cumin seeds and let them sizzle for 30 seconds until fragrant.
- Sauté Onions: Add the chopped onions to the pot and sauté for about 5-7 minutes until they turn golden brown, stirring occasionally to prevent burning.
- Add Aromatics: Stir in the minced garlic, grated ginger, and slit green chilies. Cook for 1-2 minutes, ensuring the mixture does not stick to the pan.
- Cook Tomatoes: Add the chopped tomatoes and cook for 5-7 minutes until softened and incorporated into the mixture, stirring occasionally.
- Add Dry Spices: Sprinkle in turmeric powder, red chili powder, and coriander powder. Mix well and cook for 2 minutes to bloom the spices.
- Brown the Ground Meat: Add the ground meat, breaking it apart with a spatula. Cook until browned and fully cooked through, about 8-10 minutes, stirring occasionally.
- Add Potatoes and Peas: Mix in the diced potatoes and green peas, coating them well with the spice mixture.
- Simmer: Pour in about 1 cup of water to cover the ingredients. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until potatoes are tender.
- Finish with Garam Masala and Salt: Remove the lid, stir in garam masala and salt. Cook uncovered for an additional 5 minutes to meld flavors.
- Adjust Seasoning and Add Lemon Juice: Taste and adjust salt or spices as needed. Add lemon juice if desired for tanginess.
- Garnish and Serve: Garnish with fresh chopped cilantro before serving.
Notes
- You can use any ground meat—chicken, lamb, or beef—according to your preference.
- Adjust green chilies and red chili powder to control the spice level.
- Ghee can be used instead of vegetable oil for a richer flavor.
- Fresh or frozen green peas both work well in this recipe.
- Adding lemon juice at the end brightens the dish, but it’s optional.
- This dish pairs well with naan, roti, or steamed basmati rice.
