Aloo Beef Keema (Potatoes and Ground Beef)
Blog: cookingwithnelo.com
Servings: 4
Ingredients
- 2 inches fresh ginger - peeled, then split into two 1 inch pieces
- 3 cloves garlic - peeled
- 2.5 cups (600 ml) water - split into 2 cups and 0.5 cup
- 1 pound (500 g) ground beef - aka beef mince/keema
- 1 large (150 g) onion - finely sliced
- 3 whole cloves - aka laung
- 2 segments/petals of star anise - aka badiyan ka phool
- 2 whole black cardamoms - aka bari elaichi
- 1.25 teaspoons salt - split into 1 teaspoon and 0.25 teaspoon
- ⅓ cup (80 ml) cooking oil - any neutral oil
- ½ teaspoon red chili powder - adjust to taste
- ¼ teaspoon turmeric powder - aka haldi powder
- 1 teaspoon cumin powder - aka zeera powder
- 1 teaspoon coriander powder - aka dhaniya powder
- ½ teaspoon garam masala powder
- ¼ teaspoon black pepper powder - aka kali mirch powder
- 2 medium (200 g) tomatoes - finely chopped. I use Roma tomatoes
- 2 medium (400 g) potatoes - peeled and cut into 1 inch cubes. Don't use russets (Note A)
- 2 teaspoons kasuri methi - aka dried fenugreek leaves
- 3 small green chilies - slit, then cut into pieces (Note B)
- 1 tablespoon fresh lemon juice
- some chopped fresh cilantro/coriander leaves - aka hara dhaniya, for garnishing
Instructions
- Have all ingredients prepared and ready before you start cooking. You can use the checkboxes next to each ingredient to track your prep.
- Blend 1 inch of ginger and 3 cloves of garlic with 2 cups of water. If using a small blender, blend with less water, then mix it with the rest.
- In a pot or saucepan, add ground beef (keema), sliced onion, ginger-garlic-water, cloves, star anise, black cardamom, and 1 teaspoon salt. Mix well.
- Bring this to a boil over medium-high heat, then reduce to medium-low, simmer uncovered for 15 to 20 minutes or until the water is almost gone.
- Next, add oil, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, black pepper powder, and the remaining ¼ teaspoon of salt. Stir and cook for 3 to 4 minutes.
- Add chopped tomatoes and cubed potatoes along with the remaining ½ cup of water. Stir to combine, cover, and cook on low heat until the potatoes are completely cooked through. If the water dries up before the potatoes are done, add a bit more.
- Meanwhile, julienne the remaining 1 inch piece of the ginger.
- When the potatoes are done, add kasuri methi (dried fenugreek leaves), green chilies, and julienned ginger. Mix gently, cover, and cook for 2 to 3 minutes.
- Turn off the heat, squeeze in fresh lemon juice, and mix. Garnish with chopped fresh cilantro/coriander and enjoy. I like it best with some warm naan. If you try this recipe, I'd love to hear how it turned out in your kitchen. Leave your rating and comment below.
Notes
Note A: Potatoes – Avoid russet potatoes. They can turn to mush and make the dish starchy. Yellow potatoes are fine too, but red ones hold up better.
Note B: Chilies – Chilies can vary a lot in heat. If your green chilies and/or red chili powders are too spicy, use less. If mild, use a bit more.