Aloo Keema

Ingredients

Instructions

1. 1

   Prepare everything before you start: finely chop the onion and tomato, grate the ginger, mince the garlic, peel and dice the potato into small 1.5 cm cubes, and chop the coriander. Keeping the potato pieces small helps them cook within the 30-minute timeline.

2. 2

   Heat the oil in a wide frying pan or sauté pan over medium-high heat. Add the onion and cook for 4-5 minutes, stirring often, until softened and lightly golden at the edges. Good browning here builds the base flavour without making the dish heavy.

3. 3

   Add the ginger and garlic and cook for 30 seconds until fragrant. Stir in the ground cumin, ground coriander, turmeric, red chilli powder, salt, and black pepper; cook for 15-20 seconds only, stirring constantly so the spices bloom but do not scorch.

4. 4

   Add the ground beef and break it up well with a spoon. Cook for 4-5 minutes until the mince loses its raw colour and starts to brown slightly. Keep stirring and separating the meat so you get a fine, even keema texture rather than large clumps.

5. 5

   Add the chopped tomato and cook for 3-4 minutes, stirring and pressing the tomato into the meat, until it softens and the oil begins to separate slightly from the masala. This is the sign that the base is cooked enough for a quick curry.

6. 6

   Add the diced potato and water, stir well, then cover and cook over medium heat for 8 minutes, stirring once or twice. The potatoes should be nearly tender; if the pan looks dry before that, add a small splash of extra water.

7. 7

   Uncover, add the green peas and garam masala, and cook for 2-3 minutes more until the potatoes are fully tender, the peas are hot, and the curry is moist but not watery. If you want it drier, let it bubble uncovered for the final minute.

8. 8

   Turn off the heat and rest for 2 minutes so the mince reabsorbs some moisture and the spices settle. Scatter over the fresh coriander and green chilli, then serve hot.

Nutrition per serving

Notes

• •Serve with roti, naan, or steamed rice; for a lighter meal, spoon it into lettuce cups or alongside plain yogurt.
• •If using fattier beef, you may not need all the oil; if using very lean beef, keep the full amount for better flavour and texture.
• •Frozen peas can be used straight from the freezer.
• •For a milder beginner-friendly version, omit the green chilli and reduce the red chilli powder slightly.

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