Aloo Keema Recipe

The Story Behind the Recipe 💕

Every family has that one dish that feels like pure love — for me, it’s Aloo Keema Recipe. Growing up, this humble curry was the star of our weeknight dinners. My mom would make it bubbling away on the stove, filling the kitchen with that mouthwatering aroma of onions, garlic, and garam masala.

No matter how fancy our table looked on weekends, the comfort of keema and aloo with soft chapati or plain basmati rice always won our hearts. It wasn’t just food — it was the smell of home, the sound of laughter, and the comfort of knowing dinner was about to make everything better.

Fast-forward to today, I still make Aloo Keema when I need a quick, flavorful, and hearty meal that pleases everyone. It’s simple, balanced, and loaded with those rich, traditional South Asian spices that make every bite memorable.

So let’s recreate this timeless family favorite — a dish that’s delicious, wholesome, and packed with love ❤️

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What Makes This Recipe Special

• 🍅 One-Pot Magic: Minimal cleanup, maximum flavor.
• 🥔 Budget-Friendly & Filling: Simple ingredients that go a long way.
• 🧄 Full of Authentic Spices: Bold, aromatic, and deeply comforting.
• 🍖 Customizable: Works with beef, mutton, chicken, or even turkey mince.
• 🧆 Perfect for Meal Prep: Gets even tastier the next day!

It’s comfort food that connects generations — classic, simple, and absolutely irresistible.

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Ingredients – Fresh, Simple & Full of Flavor

🍖 For the Keema (Minced Meat Curry):

• 500g ground beef or mutton (chicken works too!)
• 3 medium potatoes, peeled and diced
• 2 medium onions, finely chopped
• 2 tomatoes, chopped (or ½ cup canned tomatoes)
• 1 tablespoon ginger-garlic paste
• 2 green chilies, chopped (optional for heat)
• 3 tablespoons oil or ghee
• ½ teaspoon cumin seeds
• 1 bay leaf
• 1 cinnamon stick (optional)

🌶️ Dry Spices:

• 1½ teaspoons salt (adjust to taste)
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• ½ teaspoon turmeric
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• ½ teaspoon crushed black pepper

🌿 For Garnish:

• Fresh coriander leaves, chopped
• Lemon wedges

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Step-by-Step Cooking Instructions

Step 1: Sauté the Aromatics

Heat oil or ghee in a heavy-bottomed pan or wok over medium heat. Add cumin seeds, bay leaf, and cinnamon stick. Let them sizzle for 30 seconds until fragrant.

Add chopped onions and cook until golden brown — this step gives your curry that deep, caramelized flavor. Be patient; a golden base means a rich masala later!

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Step 2: Add the Ginger-Garlic and Tomatoes

Stir in the ginger-garlic paste and cook for a minute until the raw smell disappears.
Add chopped tomatoes and green chilies. Sauté for 5–6 minutes until the tomatoes soften and release oil from the sides.

If the masala looks too dry, add a splash of water and keep stirring — you want it thick and glossy.

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Step 3: Cook the Keema (Ground Meat)

Add the ground beef (or your choice of mince). Break it apart with a spoon and stir well, mixing it with the masala.

Cook for 6–8 minutes, stirring often, until the meat changes color and most of the water evaporates.

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Step 4: Add Spices & Potatoes

Now comes the flavor bomb 💣 — add salt, red chili powder, turmeric, coriander powder, cumin powder, and black pepper.

Mix everything thoroughly and toss in the diced potatoes. Stir until the potatoes are well coated in that rich, spicy keema masala.

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Step 5: Simmer to Perfection

Pour in ¾ cup of water, cover with a lid, and let it simmer over low-medium heat for 20–25 minutes, stirring occasionally.

Once the potatoes are soft and the oil begins to separate from the sides, your keema is perfectly cooked.

Taste and adjust seasoning. Sprinkle garam masala and give it one final stir.

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Step 6: Garnish & Serve

Turn off the heat and sprinkle fresh coriander leaves on top.
Serve hot with naan, chapati, or steamed basmati rice. Don’t forget to squeeze a little lemon juice for that final burst of freshness! 🍋

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Serving Suggestions – What to Pair It With

• 🍚 Steamed Basmati Rice: Classic, comforting combo.
• 🫓 Chapati, Paratha, or Naan: Perfect for scooping up all that flavorful masala.
• 🥒 Kachumber Salad: Diced cucumber, tomato, onion, and lemon juice on the side.
• 🧅 Pickled Onions or Green Chutney: Adds a tangy, zesty contrast.
• 🥛 Yogurt Raita: Balances the heat beautifully.

This dish pairs well with both traditional South Asian sides and simple, modern touches — versatile enough for every table!

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Customization & Variations

• 🐔 Chicken Keema: Swap beef for minced chicken — cooks faster and lighter.
• 🧆 Vegetarian Version: Replace meat with lentils or soya granules.
• 🍅 Tomato-Rich Style: Add an extra tomato for a saucier curry.
• 🧄 Extra Garlic Lover’s Keema: Add sliced garlic when sautéing onions.
• 🌿 Add Veggies: Mix in peas, carrots, or bell peppers for extra texture.
• 🍋 Tangy Twist: Stir in a spoon of yogurt or squeeze of lemon juice at the end for brightness.
• 🔥 Extra Heat: Add more green chilies or red chili flakes if you love spicy food.

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Storing & Reheating

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Keeps well up to 2 months — thaw overnight before reheating.
• Reheat: Warm on the stovetop with a splash of water, or microwave in 30-second bursts.

(Pro Tip: Aloo Keema tastes even better the next day — the flavors deepen beautifully!)

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Nutritional Snapshot (Per Serving – Approx.)

• Calories: 380
• Protein: 26g
• Fat: 22g
• Carbohydrates: 20g
• Fiber: 3g
• Sugar: 4g
• Sodium: 670mg

A balanced, high-protein meal that’s flavorful and deeply satisfying!

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Reader Q&A – Common Questions

1. Can I make Aloo Keema without tomatoes?
Yes — substitute with 2 tablespoons of yogurt or 1 teaspoon tomato paste for tang and richness.

2. Can I use chicken or turkey mince?
Absolutely! Just reduce the cooking time by about 5–7 minutes since they cook faster.

3. My keema is too watery — what can I do?
Uncover and simmer for a few extra minutes until it thickens.

4. Can I skip the potatoes?
Of course! Replace them with peas or chickpeas for variation.

5. Can I make it in an Instant Pot?
Yes — sauté as usual, then pressure cook on high for 8 minutes and quick release.

6. How do I make it less spicy?
Use half the chili powder or skip the green chilies entirely.

7. What’s the best meat for this recipe?
Traditionally beef or mutton gives the richest flavor, but chicken keema is great for a lighter option.

8. Can I add frozen peas?
Yes! Add them in the last 5 minutes of cooking so they stay green and fresh.

9. Can I make this for meal prep?
Totally — it reheats beautifully and works great with rice or in wraps.

10. What can I serve it with besides rice or roti?
Try stuffing it in puff pastry, parathas, or even over baked potatoes for a fusion twist!

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Final Thoughts 🍽️

This Aloo Keema is pure comfort — hearty, spicy, and deeply flavorful, the kind of meal that warms you from the inside out. Every spoonful tells a story of tradition and home-cooked love. ❤️

Whether you’re cooking for family, entertaining guests, or meal prepping for the week, this dish is a guaranteed crowd-pleaser. Simple ingredients, rich flavors, and that cozy feeling of nostalgia — it’s everything good food should be.

Serve it with soft chapati, a squeeze of lemon, and maybe a little raita on the side — you’ll taste happiness in every bite.

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Tried This Recipe? 💕

Did you make my Aloo Keema?

📸 Snap a photo and share it on Pinterest, tagging @Granny’s Lil Kitchen!
I’d love to see your version — whether you made it extra spicy, added peas, or paired it with naan.

Don’t forget to leave a comment, rate the recipe, and follow for more homestyle comfort dishes straight from my kitchen to yours. ❤️