Moist Keema Aloo Recipe

I just cooked this keema aloo and it turned out to be a flavor explosion with tender beef, chunky potatoes, and just the right kick of spices that somehow reminded me of my mum’s kitchen even when I kinda messed up a few steps along the way.

I love my moist keema aloo because its blend of ground beef with diced potatoes, finely chopped onions and tomatoes really makes it hearty. I think the ginger garlic paste, green chili and spice mix not only add tons of flavor but also give a balanced mix of protein and vitamins to my meal.

Ingredients

• Ground beef (or lamb) provides hearty protein and rich flavor for a satisfying meal.
• Diced potatoes bring solid carbohydrates and a creamy texture to balance the spices.
• Finely chopped onions add natural sweetness and fibre that boosts flavour in every bite.
• Roughly chopped tomatoes give tangy moisture and essential vitamins for a vibrant dish.
• Chopped green chili adds heat and a zesty kick that livens up the dish.
• Ginger garlic paste infuses the keema with aromatic spices and a slight tang.
• Fresh cilantro provides a burst of color and a refreshing herbaceous note at the finish.

Ingredient Quantities

• 500g ground beef or lamb
• 2 medium potatoes, diced
• 2 large onions, finely chopped
• 2 tomatoes, roughly chopped
• 1 green chili, chopped (add more if you like it spicy)
• 1 tbsp ginger garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp garam masala powder
• Salt to taste
• 2 tbsp cooking oil
• 1 cup water to keep it moist
• A handful of fresh cilantro for garnish

How to Make this

1. Heat up 2 tbsp of cooking oil in a large pan over medium heat and add the 2 finely chopped onions and cook ’em until they turn golden.

2. Mix in 1 tbsp ginger garlic paste and the chopped green chili and let it cook for about a minute until fragrant.

3. Add 500g ground beef or lamb to the pan and break it up with your spoon, cook until it gets a nice brown color.

4. Stir in 2 roughly chopped tomatoes and continue cooking until they start to soften.

5. Toss in the 2 diced medium potatoes along with 1 tsp turmeric, 1 tsp red chili powder, 1 tsp cumin, 1 tsp coriander and salt to taste, mix it all well.

6. Pour in 1 cup water to keep the dish moist and give it a good stir.

7. Let everything simmer on low heat, cover the pan and cook until the potatoes are tender and the meat is well cooked.

8. When it’s nearly done, sprinkle 1/2 tsp garam masala over the dish and stir it in for an extra burst of flavour.

9. Finally, garnish it with a handful of fresh cilantro.

10. Enjoy your moist Keema Aloo hot with rice or your favorite bread!

Equipment Needed

1. Large pan for cooking the meat and veggies
2. Stove or heating element to warm up the pan
3. Knife for chopping onions, tomatoes, potatoes, and green chili
4. Cutting board to safely chop all your ingredients
5. Measuring spoons to get the spices right
6. Measuring cup for the water
7. Wooden spoon for stirring and breaking up the meat

FAQ

• Q: Can I use either ground beef or lamb?
  
  A: Yep, you can use either ground beef or lamb here. Both give a great flavor so it’s really up to your taste.
• Q: Is it possible to swap out the potatoes for something else?
  
  A: Sure, you could try other veggies but the diced potatoes add a cozy texture that you might miss.
• Q: How do I adjust the spiciness of the dish?
  
  A: You can increase or decrease the green chili amount. If you like it really hot, add more, but if not, stick to just one.
• Q: What should I serve with Moist Keema Aloo?
  
  A: It goes great with rice or any kind of bread like naan or roti to scoop up the tasty sauce.
• Q: How can I make sure the dish stays moist?
  
  A: Make sure to add the water slowly and let it simmer on low heat so that the keema and aloo stay nice and moist.

Moist Keema Aloo Recipe Substitutions and Variations

• Instead of ground beef or lamb, you could use ground turkey which has a lighter flavor.
• If you dont have standard potatoes, try sweet potatoes instead. They give a nice, subtle sweetness.
• For tomatoes, canned diced tomatoes can work if you’re short on fresh ones. Just drain a bit to avoid extra water.
• If you dont find green chili, jalapeno peppers make a great swap and still pack a punch.
• No ginger garlic paste on hand? Just mince equal amounts of fresh ginger and garlic and mix them together.

Pro Tips

1. Make sure the onions get plenty of time in the pan till they’re really golden brown – this helps build a deep, sweet base flavor that really makes the dish come alive.
2. Break the meat up good enough and let it brown well so it seals in the juices – if you rush it, you might miss that tasty crust which adds loads of flavor.
3. When you add the tomatoes and all those spices, stir everything together slowly – that helps the flavors meld properly without burning any bits.
4. Once you pour in the water, keep the heat low and cover the pan so the potatoes and meat simmer slowly; this way they’ll turn super tender and the dish won’t dry out.