Name: Aloo Keema (Ground Meat with Potatoes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: South Asian
Ingredients: 1 lb ground beef, lamb, turkey, or chicken; 2 medium potatoes, peeled and diced; 1 medium onion, finely chopped; 2 tomatoes, chopped (or 1 cup canned); 3 cloves garlic, minced; 1 inch ginger, grated; 1–2 green chilies, chopped (optional); 2 tbsp oil or ghee; 1 tsp cumin seeds; 1 tsp ground coriander; 1 tsp ground cumin; 1/2 tsp turmeric powder; 1/2 tsp red chili powder or paprika (to taste); 1/2 tsp garam masala; Salt, to taste; 1/4 cup water or broth (as needed); Fresh cilantro, chopped (for garnish)

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Aloo Keema is one of my favorite comfort food dishes—hearty, flavorful, and full of warm spices. It’s a classic South Asian recipe made with ground meat (keema), tender potatoes (aloo), onions, tomatoes, and a blend of spices that make the whole dish taste like home. I love how it’s both simple and satisfying, perfect with rice, naan, or even on its own.

Why You’ll Love This Recipe

I love how Aloo Keema uses humble ingredients to create something bold and rich in flavor. It’s easy to make in one pan and comes together quickly, which makes it great for weeknight dinners. The potatoes soak up all the spices and juices from the meat, making every bite warm and comforting. Plus, it’s easily adaptable to whatever meat or spice level I prefer. Aloo Keema (Ground Meat with Potatoes)

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef, lamb, turkey, or chicken
Potatoes, peeled and diced
Onion, finely chopped
Tomatoes, chopped (or canned)
Garlic, minced
Ginger, grated
Green chilies, chopped (optional)
Oil or ghee
Cumin seeds
Ground coriander
Ground cumin
Turmeric powder
Red chili powder (or paprika for mild heat)
Garam masala
Salt
Fresh cilantro (for garnish)
Water or broth (as needed)

Directions

I heat oil or ghee in a large skillet or pot over medium heat, then add cumin seeds and let them sizzle for a few seconds.
I add the chopped onions and sauté until golden brown.
I stir in the garlic, ginger, and green chilies and cook for about 1 minute until fragrant.
I add the ground meat and cook, breaking it up, until browned and fully cooked.
I mix in the spices: coriander, cumin, turmeric, red chili powder, and salt. I cook this for a few minutes to let the spices bloom.
I add the tomatoes and cook until they break down and become saucy, about 5–7 minutes.
I stir in the diced potatoes and a splash of water or broth. I cover and simmer for 15–20 minutes until the potatoes are tender and the sauce thickens.
I finish by sprinkling in garam masala and fresh cilantro before serving.

Servings and timing

This recipe makes about 4 servings. Prep takes around 10–15 minutes, and cooking takes about 30–35 minutes. I usually have it ready in 45 minutes total.

Variations

Sometimes I add peas for a pop of color and sweetness. I’ve also made it with ground turkey or plant-based meat substitutes for a lighter version. For more heat, I add extra green chilies or a pinch of cayenne. And when I want it extra saucy, I use a bit more tomato and water to make it more like a curry.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It tastes even better the next day. To reheat, I warm it gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce. Aloo Keema (Ground Meat with Potatoes)

FAQs

Can I make this with other meats?

Yes, I’ve made Aloo Keema with ground lamb, beef, chicken, and turkey. Lamb gives a richer flavor, while turkey or chicken keeps it lighter.

Are the potatoes supposed to be soft?

Yes, I cook the potatoes until they’re tender but not falling apart. They should hold their shape and soak up the flavor.

Is this dish spicy?

It can be! I adjust the spice level by controlling the green chilies and chili powder. For a milder version, I use paprika and skip the chilies.

What do I serve with Aloo Keema?

I usually serve it with basmati rice, roti, or naan. It’s also great over quinoa or tucked into wraps for leftovers.

Can I freeze Aloo Keema?

Yes, it freezes well. I let it cool, then store it in freezer-safe containers for up to 2 months. I thaw and reheat on the stove for best results.

Conclusion

Aloo Keema is one of those dishes that’s both comforting and flavorful, perfect for when I want something hearty and satisfying. With tender potatoes, rich spices, and juicy ground meat, it’s a go-to meal in my kitchen that always gets rave reviews. Whether I’m cooking for family or meal-prepping for the week, this classic never disappoints.