This keema aloo curry is by far my favorite Indian recipe. Inspired by my mom, who still makes this for me to this day. If you want to try something a little different, I guarantee you will love this meal.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 extra-large onion, chopped
- 2 tablespoons water (Optional)
- 2 pounds lean ground beef
- 4 cloves garlic, minced
- 2 tablespoons grated fresh ginger root
- 1 serrano chile pepper, finely chopped
- 2 teaspoons chopped fresh cilantro
- 1 tablespoon ground coriander
- 1 ½ teaspoons salt
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 3 potatoes, peeled and diced
- 1 (28 ounce) can diced tomatoes
- 1 cup frozen green peas
- 1 teaspoon garam masala
Directions
Step 1
Heat olive oil in a large saucepan over medium-high heat. Add onion; cook and stir until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, add water and stir to loosen.
Step 2
Stir ground beef, garlic, ginger, serrano chile, and cilantro into the pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low. Stir in coriander, salt, cumin, cayenne pepper, and turmeric; cook and stir until flavors blend, about 5 minutes. Add potatoes and tomatoes; cover and simmer until potatoes are tender, about 15 minutes.
Step 3
Stir in green peas and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes. Sprinkle garam masala over top, cover, and let stand for 5 minutes before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 362 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat6g | 30% |
Cholesterol74mg | 25% |
Sodium687mg | 30% |
Total Carbohydrate23g | 9% |
Dietary Fiber4g | 16% |
Total Sugars5g | |
Protein26g | |
Vitamin C29mg | 147% |
Calcium74mg | 6% |
Iron6mg | 31% |
Potassium816mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Morgandy
- 11 years ago
Absolutely incredible flavor! This was pure comfort food. I used an average size can of tomatoes instead of the large can the recipe called for. I didn’t have any cilantro or peas on hand, substituted dried ginger for fresh, and this recipe was AMAZING!!!! Served it over jasmine rice. OH, WOW. Simply wow.
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- by: Squeeziebrb
- 11 years ago
Good stuff! I halved the recipe and I still have a ton of left overs! I reduced the amount of Serrano chili and cayenne pepper. I also added a little bit of curry powder and Balti seasoning. I threw in fresh cut up cauliflower instead of the peas. Served over cooked jasmine rice. YUMM! Will be making again.
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- by: Ycheng
- 11 years ago
I used spray-on coconut oil that I bought from Trader Joe’s to saute the onions in my attempt to make it a little less oily/fattening (I Knew the ground beef would yield a lot of oil and fat). I didn’t have a pepper or peas but it came out delicious. It’s a nice hearty meal for a cold day. Make sure you cut the potatoes small so they can cook faster.
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- by: Jill C
- 10 years ago
This recipe was super easy to make last minute! I modified it just a tad, because I didnt have all of the ingredients that the recipe called for (I was missing the fresh ginger or cilantro, so I used powdered and dried. And I didnt have garam masala. So i found a recipe on here and used that to make my own.) I served over basmati rice. DH and my 2 year old LOVED it! 🙂
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- by: Lou Lou Bails Luckypants
- 10 years ago
Family loved this. I could not find garam masala, so I used Tiki masala instead. I dont like anise so it worked out pretty good for me. I loved all the flavor and I served this on top of Jasmine rice with a side of tomato, cucumber, onion, olive oil, lemon juice, and salt salad and a side of plain yogurt. Wonderful!
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- by: Cookdap Member
- 10 years ago
This was surprisingly delicious. We ordered Indian takeout from a highly-rated restaurant a few weeks ago and honestly this was just as good. I had a little less meat than the recipe called for so I increased the potatoes and peas, and added about a cup of water to compensate for the increased potatoes. I did not have garam masala so I used a recipe from this site to make my own, and I had everything but the cardamom for that. I omitted the serrano chili and reduced the cayenne pepper to make it more suitable for my toddlers, and everyone loved it. As other posters have said, this was even better reheated the next day. Oh, I was also out of olive oil so I substituted coconut oil, and that worked just fine. Really a terrific recipe that uses ordinary ingredients in an un-boring way. Will definitely make this again and again. I am hoping it doubles and triples easily for company.
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- by: Valerie Rolph
- 9 years ago
Easy recipe to make, tasted fabulous, and the leftovers are a great lunch the next day. My only change was eliminating the Serrano and halving the cayenne, since I am a lightweight when it comes to heat. It gave me the Indian food flavors I was craving, without having to worry about what a restaurant considered “mildly” spicy. Great first venture into making this genre of food at home. Thanks for posting the recipe, Meataterian!
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- by: Debra W.
- 9 years ago
Oh, my gosh! This was so good! I’ve been making Keema Alu with another (well-known) cookbook’s recipe for years and love this dish. This recipe from Allrecipes is just as yummy. My kids say this one is not as spicy as my other recipe, which pleases one kid but not the others. We serve ours with rice, a salad, and naan. I grind my own spices, except for the garam masala, so they are really fresh. (I do this in a small coffee grinder.) The Serrano pepper I used was ripe red. To save time, you could use ginger paste found in the produce section. We probably eat this dish at least once every three weeks.
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- by: Christine
- 9 years ago
It dish was so yummy. I didn’t have turmeric and masala and It was just fine without it. Instead of green peas I added chopped fresh Kale. I also used a can of basil, oregano and garlic diced tomato which I think added to the flavor. This dish actually reminded me of something my mom makes and she adds quail eggs to it so next time I might just do that too.
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- by: JOYCE LITOFF
- 9 years ago
Delicious! I substituted curry for the garam masala that was missing from my spice rack. I cut back a bit on the cayenne, and tasted the serrano before I add it. It was a fairly mild one. I thought the finished dish had the perfect heat. This recipe would be good with ground lamb, too. My family thought we didn’t even need rice. The potatoes were enough to make it feel like a complete meal.
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- by: Cookdap Member
- 9 years ago
This was really good and I will definitely make it again. The only change I needed to make was to use ground turkey instead of the beef. It was great and I would think be equally as tasty with the beef. I served this over basmati rice and sprinkled fresh chopped cilantro over each serving. This was also great the next day.
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- by: Ladypearl
- 8 years ago
I made this tonight and my family enjoyed it. I expected to be spicier but it was just right with a glass of milk. I added carrots with my onions because I had them on hand. I had 3 pounds of ground beef so I increased everything to match. I will be making this again. it is definitely something different to make with ground beef!
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- by: Kay Lyn
- 8 years ago
This was seriously one of the best meals I’ve ever made! I doubled the onion, cumin, and coriander, and tripled the garlic, cilantro, and garam masala (added 2/3 with other spices and 1/3 at the end). I used pureed tomatoes rather than chopped, and used rutabega instead of potatoes. Served over basmati rice. Eating leftovers today for lunch and practically drooling! Will make a million more times.
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- by: Rahma Nizami
- 8 years ago
I was concerned this wouldn’t be flavourful or spicy enough after reading the other reviews – some people felt the need to double the spices. But I made it exactly as in the recipe (with an additional teaspoon of curry powder) and it turned out AMAZING. Exactly like home cooked food, I was so happy. It did take a lot longer than 15 minutes for the potatoes – I had to leave it on for about 40-45 minutes. So pre-boil them a bit if you don’t have that kinda time.
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- by: Rebecca779
- 8 years ago
I replaced the potatoes with some zucchini I had. Turned out great, and low carb. I didn’t use corriander and added turmeric for color. I also used 1 lb. beef and 1 lb. pork. I add spices to taste so I’m not sure if I used less or more than in the recipe. Nice combination of flavors though.
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- by: Malizga
- 7 years ago
I think this is my first Indian dish with ground beef… not so common. I did increase the spices, but that was about the only personalizing. Used ginger paste as I couldn’t find fresh. Cut the potatoes small as mentioned by others so it cooks more quickly. This dish doesn’t quite stack up to a chicken tikka masala or veggie korma, but it is delicious comfort food and very easy to put together.
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- by: Martha Ballard
- 7 years ago
This was delicious. Rather easy and full of flavor. I followed the recipe, minus the serrano pepper because I didn’t have one, and only had a bit over a pound of ground beef, and the 15 oz can of diced tomatoes. I still have leftovers, which makes me happy. Excellent. I will make this again.
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- by: Michael Lybarger
- 7 years ago
This turned out great! I had to make the following modifications: omitted all tomato, omitted cayenne, replaced the chilli with a jalape?o, added 1 cup chopped carrot (same time as potato), and added 1/2 cup homemade chicken stock (to replace the moisture from tomatoes). This turned out amazing, my family requested I make it again next week.
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- by: Susanmp
- 7 years ago
This is a tasty combination. Next time I’ll microwave the potatoes for a few minutes first so they cook faster. I had to cook this much longer than the recipe time to get the potatoes to an edible stage. I added a bit of beef broth during the process. I’d probably double the spices next time too as we like things spicy.
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- by: KAI
- 7 years ago
This is a very flavorful dish , even when toned down a bit from the spicy heat of the serrano chili. I omitted the chili (didn’t have one on hand) and still found this dish to be full of complex and pleasing flavors. Why not 5 stars? It didn’t have much of a sauce base. What liquid there was was quickly absorbed by the potatoes. I added some liquid (about a cup of water), when steaming the potatoes (I couldn’t understand how they were meant to steam properly without more liquid than there was in my dutch oven.) I plan to make this recipe again, but I have to come up with a better plan for more of a sauce. If any readers have suggestions, I would love to get them.
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- by: Cookdap Member
- 7 years ago
I attempted to make it as the original recipe states however, I was out of cayenne pepper. My only substitution was 1/2 tsp of red pepper flakes in place of the cayenne. Other than that I followed the recipe to the T. I used russet potatoes and cut them into 1/2 inch cubes and it took them over 45 minutes to become tender enough to eat.
With that said I must say I enjoyed this dish. I wanted to try something with Garam Masala (GM) in it only because I’ve heard that the GM spice is very tasty. I knew GM contained Cinnamon and I’m not a big fan of savory dishes with cinnamon, but I wanted to try it. I’m glad I did. The flavors from the dish were awesome and the cinnamon was complemented quite nicely by the tomatoes and the red pepper flakes. I have leftovers and that’s what I’m looking forward to eating tonight! This dish is a winner!! -
- by: Irod
- 7 years ago
This was very good, I loved the spices and it has a nice flavor. I only put in 1.25 lbs of beef and even that was too much for me. I added cauliflower and it was delicious. I would like to try a vegetarian version of this, or maybe just put in half a pound of beef next time. I think ground turkey would be a good option too.
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- by: Pac
- 7 years ago
Absolutely delicious! So flavorful with the ginger! Had to cook the potatoes much longer than called for. The only alterations I made were these: I used only 1 pound of ground beef and added 1 can garbanzo beans and 2-3 chopped carrots! It was really great with the beans. I left out the chile pepper (only because I forgot to buy one!) Also, I cut the cayenne in half, and only put in a half teaspoon and it still had a good amount of heat! Love this recipe!!!
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- by: Sequoia Woman
- 7 years ago
I’ve made this several times and my rating is based on the original recipe. Tonight, though, I was stuck with only a pound of ground turkey, no potatoes, a small butternut squash, cooked quinoa, and a lot of kale. I followed the basic recipe regarding spices, but halved them due to less meat and a family who needs mild spices only. I also put the spices in sooner, when the meat is browning. I used the full 28oz can of tomatoes. Cut the butternut squash up super tiny and substituted it for the potatoes. It still took 40 minutes instead of 20. Added the kale at the same time. Added the cooked quinoa (abt 1-1/2c) right at the end. Absolutely. Spectacular.
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- by: Tiffany Rachel Gustafson
- 7 years ago
I never really measure anything. But I did use all the ingredients, including the Garam masala, which was pretty hard to find in my small city (I got lucky), and it was a total hit. I served it with couscous and have tons left over. I LOVE Indian food and how bursting in flavor this meal was. Thank you so much for sharing!
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- by: Jaimiann
- 7 years ago
This recipe was a surprise for us. I have never made an Indian dish before but I knew we loved all of the ingredients this recipe called for. Our only substitute was a red onion in place of a Spanish onion. I also tripled the cilantro bc we love cilantro. Even our teenage kids loved it. Great depth of flavors. Thank you for a great recipe. Will definitely make again.
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- by: Lia
- 7 years ago
It was okay. I’m not sure that I’d make it again. I think the texture of the meat after being cooked for so long is what bothered me about this dish. If I were to make it again, I’d use the same spices but change how I cook everything so the texture is better. Not bad for a change of pace and new flavor profile to play with.
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- by: Juiceboxspider
- 7 years ago
I went crazy over this dish after making it! This was my first attempt at making any Indian dish and this was a simply/delicious enough dish to get my feet wet. I’m usually pretty wimpy when it comes to heat/spicy, but this one had just enough with the serrano pepper, selantro, and chili powder to give it a kick, but still be enjoyable. My only regret is that I didn’t get more naan to scope it up with. Can’t wait to try my hand and some more Indian dishes!!!!!
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- by: Vegasaur
- 6 years ago
Very rich and thick flavour kinda’ like old school hamburg helper… but Indian LOL! Lots of kids around here to fill up so none of the ‘hot’ ingredients went in and I added an extra onion or two, a few extra potatoes, an extra can of tomatoes, and a bit more of each spice and twice the salt. Also like 3 cups of peas probably went in. Very good flavour… love it. Will serve over Basmati made in smallish Zojirushi with 1.5 cups water to 1 cup rice ratio on brown setting, eh!
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- by: Pat
- 6 years ago
Wow I guess Meatetarian really does like meat! 2 lbs. of ground beef and 3 potatoes?? I used less then a pound of the meat and used about 5 red potatoes (not peeled). Other then that I stuck to the recipe but I did add cauliflower since I had a lot of it, and 1 chopped carrot. I didn’t want just a “meat and potatoes” dish.
Husband and I both liked it but we thought it had too much cumin. He’s not a fan of it so next time I’ll add just a dash of it. I did use more spices then it called for. I will make it again. -
- by: Musser22627
- 6 years ago
Excellent!! Such an easy one-pot, allergy-friendly meal! I only substituted spices i didnt have with me on vacation. I omitted the onions (migraines); Instead of the cayenne I used chili powder; Instead of the turmeric I used paprika; Instead of the garam masala I used Penzeys Balti seasoning; and I garnished with cashews, because why not?? If I make for company I could stretch it further by serving over rice, as some have suggested. But I love it and will make it again!!
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- by: SZYQ1
- 6 years ago
Overall, very easy to make and delicious! I halved the recipe and made nearly as written (omitted the serrano because I didn’t have it on hand), but felt the dish could use more tomatoes/sauce. When reheating the next day, I added a 14 oz can diced tomatoes (low sodium, unseasoned) and we loved the dish even more. I’m not sure if this should be on the drier side or not, but would want more moisture if I served it with Naan, but I served it with Indian Saffron Rice (from this site) and we truly enjoyed the flavors of this dish! Thank you for sharing the recipe!
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- by: Mike
- 6 years ago
I’ve been wanting my family to start liking Indian food but they’ve always found the curries to be a bit strong. This Recipe is perfect starting point. They all loved it. So here’s my fiendish plan (as I laugh maniacally ): gradually over the next 5 years I’ll add more and more curry powder and by the end of the 5 years they’ll be begging for vindaloo!
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