How To Make Ground Beef and Potatoes (Keema Aloo)
Rich in bold flavors, tender ground beef and potatoes are simmered in a flavorful sauce made with spicy and earthy spices for Pakistani keema aloo.
Serves:
Ingredients
- 2tbspextra virgin olive oil
- 1extra large spanish onion,chopped
- 2tbspwater
- 2lbslean ground beef
- 4clovesgarlic,minced
- 2tbspfresh ginger root,grated
- 1serrano chile pepper,finely chopped
- 2tspfresh cilantro,chopped
- 1tbspground coriander
- 1½tspsalt
- 1½tspground cumin
- 1tspground cayenne pepper
- 1tspground turmeric
- 28ozdiced tomatoes,(1 can)
- 3potatoes,peeled and diced
- 1cupfrozen green peas
- 1tspgaram masala
Instructions
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Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil for about 12 minutes until soft and beginning to brown.
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If browned bits of onion are stuck to the bottom of the pan, stir water into the onion and stir to loosen the browned bits.
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Mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir for 10 to 15 minutes until beef is browned and crumbly. Reduce heat to medium-low.
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Stir coriander, salt, cumin, cayenne pepper, and turmeric into the beef; cook and stir for about 5 minutes until flavors blend. Add tomatoes and potatoes, cover pot, and simmer for about 15 minutes until potatoes are tender.
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Mix green peas into dish and cook for 10 to 15 minutes until sauce has slightly thickened and flavors have blended. Sprinkle garam masala over the dish, cover, and let stand for 5 minutes before serving.
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Serve and enjoy.
Nutrition
- Calories: 428.85kcal
- Fat: 26.76g
- Saturated Fat: 9.18g
- Trans Fat: 1.34g
- Monounsaturated Fat: 12.70g
- Polyunsaturated Fat: 1.18g
- Carbohydrates: 24.09g
- Fiber: 5.56g
- Sugar: 5.29g
- Protein: 23.47g
- Cholesterol: 80.51mg
- Sodium: 633.63mg
- Calcium: 86.80mg
- Potassium: 955.30mg
- Iron: 4.37mg
- Vitamin A: 36.91µg
- Vitamin C: 38.56mg
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