KEEMA ALOO (GROUND BEEF AND POTATOES)
If you want to try something a little different, I guarantee you will love this meal. It is by far my favorite Indian recipe. Inspired by my mom, who still makes this for me to this day.
Provided by The Meatetarian
Categories World Cuisine Recipes Asian Indian
Time 1h20m
Yield 8
Number Of Ingredients 17
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits.
- Mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low. Stir coriander, salt, cumin, cayenne pepper, and turmeric into the beef; cook and stir until flavors blend, about 5 minutes. Add tomatoes and potatoes, cover pot, and simmer until potatoes are tender, about 15 minutes.
- Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes. Sprinkle garam masala over the dish, cover, and let stand for 5 minutes before serving.
Nutrition Facts : Calories 361.9 calories, Carbohydrate 23.4 g, Cholesterol 74.3 mg, Fat 17.7 g, Fiber 4.4 g, Protein 25.6 g, SaturatedFat 6 g, Sodium 687.1 mg, Sugar 5 g
ALOO KEEMA (POTATO AND MINCE CURRY)
Make and share this Aloo Keema (Potato and Mince Curry) recipe from Food.com.
Provided by grapefruit
Categories Curries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Fry onions in a heavy based pan over medium heat.
- when onions are soft but not brown, add meat, garlic and ginger and cook over medium heat about 3-5 mins or until all the moisture has dried from the minced meat.
- ad spices + 3 tbsp water and stirring constantly, cook another 2 minutes.
- add chopped tomatoes and yogurt and cook for about 10 mins, stirring constantly.
- add potatoes, mix well.
- add 1 cup of water, cover andcook 30 mins over low heat or until potatoes are tender.
- add garam masala , chillies and coriander right before serving.
- mix well.
- serve hot with naan,chapati or rice.
ALOO KEEMA
Aloo Keema is a classic Pakistani recipe made with ground meat and cubed potatoes. It's easy, wholesome recipe best served with roti and a simple salad.
Provided by Wajeeha Nadeem
Categories Main Course
Time 55m
Number Of Ingredients 16
Steps:
- In a medium sized pot, heat the oil to medium high.
- Add the onions and saute for about 3-4 minutes or until the onion is translucent. Do not brown the onion.
- Now add the ground beef, and cook on high heat, stirring frequently for 3-4 minutes until the color changes.
- Add the ginger garlic paste, and cook for another 2-3 minutes.
- Now add in the spices and cook 5-7 minutes on high heat, while stirring frequently, until you can see the oil stirring. This is called bhunnai (searing) of the ground beef and it's important to develop the flavour of the whole dish.
- Add the tomatoes and lower the heat. Cook with a lid on for about 10 minutes to ensure the tomatoes are cooked through.
- Now add the potatoes, green chili, and 1/4 cup of water. Cook for another 10 minutes or until the potatoes are tender. If you want more gravy in the curry, add about 1/2 cup of water.
- Finish with a sprinkle of freshly chopped coriander and enjoy with roti or rice.
Nutrition Facts : Calories 412 kcal, Carbohydrate 20 g, Protein 17 g, Fat 30 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 59 mg, Sodium 495 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 19 g, ServingSize 1 serving
ALOO KEEMA (GROUND BEEF AND POTATO CURRY)
Here's a recipe for an authentic, homestyle, Pakistani & North Indian style Aloo Keema (Keema Curry with potatoes). This is a traditional, one-pot recipe that's simple, easy-to make, and gives the most flavorful results!
Provided by Izzah Cheema
Categories Main Course
Time 1h
Number Of Ingredients 23
Steps:
- Heat a heavy-bottomed pan over medium-high heat. Once hot, add the oil, whole spices, and onions and sauté until the onions are golden brown (~8-10 min). Deglaze the pan with 2 tbsp of water.
- Once the water dries up, add the garlic and ginger and sauté for a minute. Add ground beef and cook, stirring often, until it changes color and the moisture dries up (~4-5 min). Use a wooden spatula to break up the beef into small pieces to ensure no lumps.
- Add the tomato, green chili pepper, ground spices, salt, and yogurt and continue to sauté for 4-5 minutes, or until the tomato breaks down and the oil starts to separate from the ground beef. Add the potatoes and 1/4 cup water and stir to combine.
- Lower the heat to low-medium. Cover, and allow it to cook for 23-25 minutes (depending on the thickness of potato cubes), stirring once in between. The potatoes will be very tender.
- If needed, turn the heat to high and sauté out any extra moisture. Turn off the heat and add the garam masala (if using), lemon juice, and cilantro. Give it a quick stir and serve hot with rice, roti, naan, bread, or anything else you'd like.
Nutrition Facts : Carbohydrate 18 g, Protein 22 g, Fat 37 g, SaturatedFat 10 g, Cholesterol 82 mg, Sodium 988 mg, Fiber 3 g, Sugar 3 g, Calories 495 kcal, ServingSize 1 serving
ALOO KEEMA
A different way to make a well-loved favourite. I saw this recipe on a Pakistani cooking show and was struck by how a masala base was made first, and the keema added after. Great served with parathas or chapati, alongside a mint raita.
Provided by Piya.HMO
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Wash mince well and drain in a fine strainer. When using potatoes, I normally microwave them for 1-2 mins covered in the microwave before adding them to the dish.
- Heat a karhai or wok over med-high; add 2 tbsp oil. Add onions and stir around. Add the black peppercorns and cloves, and about a 1/3 of the ginger. Stir this occasionally for 3-4 mins until beginning to colour.
- Add ginger-garlic paste and fry for 30 seconds. Add the potatoes and stir over med-high for 1 and a half minutes Add tomatoes and turmeric; stir for 1 minute Add a 1/2 cup of hot water and cover over medium heat for 6 mins, shaking occasionally while covered to make sure the mixture doesn't stick.
- Uncover and stir. Add another 1/4 cup of water and cook further 5 mins covered.
- Add chilli powder and cumin powder. Mix over med-high, stirring often for 2 minutes Add 1/4 cup of water and stir. Let the mixture cook for 1 minute, then add the keema. Stir constantly over med-high for 1 minute, breaking up any lumps of mince.
- Add garam masala and 1 tsp salt. Stir the mixture slowly and regularly for 2 minutes Add about 1/3 of remaining ginger and stir through. Add the chopped green chilli and stir through. Cook the keema covered for 10 mins over medium heat, until the mixture is drying and the potatoes are tender.
- Uncover and add sugar, stirring slowly for 1 minute. Remove 1 of the potatoes onto a small plate, mash with a fork and return to the mixture. Mix it through.
- Add half the remaining ginger and the whole mint leaves. Increase heat to med-high and stir regularly for 3-5 mins until you have a dry keema.
- Place in a serving dish and garnish with remaining ginger, some chopped mint, and wedges of tomato and lemon.
Nutrition Facts : Calories 478.9, Fat 0.8, SaturatedFat 0.2, Sodium 62.3, Carbohydrate 117.2, Fiber 7.4, Sugar 66, Protein 4.6
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