Keema Aloo (Ground Beef and Potatoes) Recipe

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Cook Time: 55 minutes

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 teaspoons salt
• 1 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

1. Gather all ingredients.
2. Heat olive oil in a large saucepan over medium-high heat. Add chopped onion and cook, stirring occasionally, until softened and lightly browned, about 12 minutes. If there are any browned bits stuck to the pan, add a bit of water and stir to loosen them.
3. Stir in ground beef, minced garlic, grated ginger, chopped serrano chile, and cilantro. Cook, stirring frequently, until the beef is browned and crumbly, about 10 to 15 minutes.
4. Reduce the heat to medium-low. Add ground coriander, salt, cumin, cayenne pepper, and turmeric. Stir well and cook for another 5 minutes to allow the spices to blend and the flavors to develop.
5. Add the diced potatoes and canned tomatoes to the pan. Cover and simmer for about 15 minutes, or until the potatoes are tender.
6. Stir in frozen green peas and cook for an additional 10 to 15 minutes, until the sauce has thickened slightly and the flavors have melded together.
7. Sprinkle garam masala over the top of the curry. Cover the pan and let it rest for 5 minutes before serving.

Nutrition Facts

• Calories: 362 per serving
• Fat: 18g (23% Daily Value)
• Saturated Fat: 6g (30% Daily Value)
• Cholesterol: 74mg (25% Daily Value)
• Sodium: 687mg (30% Daily Value)
• Total Carbohydrate: 23g (9% Daily Value)
• Dietary Fiber: 4g (16% Daily Value)
• Total Sugars: 5g
• Protein: 26g (51% Daily Value)
• Vitamin C: 29mg (33% Daily Value)
• Calcium: 74mg (6% Daily Value)
• Iron: 6mg (31% Daily Value)
• Potassium: 816mg (17% Daily Value)

Keema Aloo, a flavorful dish made with ground beef, potatoes, peas, and a medley of spices, is a staple in Indian cuisine. The combination of tender ground beef and hearty potatoes simmered in aromatic spices creates a comforting meal loved by many. This dish is typically served with rice or naan bread and is enjoyed by families across the world. But theres much more to Keema Aloo than meets the eye.

History and Origin

Keema Aloo has roots in South Asia, with variations found throughout India, Pakistan, and Bangladesh. The word "Keema" refers to minced meat, usually beef, lamb, or chicken, while "Aloo" translates to potatoes in Hindi and Urdu. This hearty dish is believed to have originated in the Indian subcontinent, where it became a household favorite due to its simplicity, affordability, and the ease of sourcing its ingredients. It is particularly popular in homes as a weeknight meal, loved for its rich flavors and comfort food qualities.

Regional Variations

While the core ingredients remain the sameground meat and potatoesthe preparation of Keema Aloo can vary depending on the region. In Northern India, the dish might be spicier, with the addition of green chilies and garam masala. In Pakistan, its common to add a dollop of yogurt to make the dish creamier. In coastal regions like Goa, coconut milk is sometimes added, giving the dish a rich, tropical flavor. The level of spice and the type of meat used may differ, making each version unique to its region.

How Keema Aloo Differs from Similar Dishes

Keema Aloo shares similarities with other popular dishes like Keema Matar (ground meat with peas) and Aloo Gosht (meat and potatoes in gravy), yet there are distinct differences. Keema Aloo tends to be drier compared to Aloo Gosht, which is usually served as a curry with a more liquid consistency. Keema Matar, on the other hand, typically uses ground meat and peas without potatoes, offering a slightly lighter meal. The addition of potatoes in Keema Aloo adds a satisfying texture and makes it a filling dish that can be served as a complete meal.

Where Its Typically Served

Keema Aloo is commonly served in homes, restaurants, and street food stalls across the Indian subcontinent. It is a popular dish for casual gatherings and is often prepared in large quantities for family meals. While it is traditionally enjoyed with rice, it also pairs wonderfully with roti or naan, making it a versatile dish in Indian cuisine. In recent years, Keema Aloo has also gained popularity in Western countries as part of the growing trend of Indian cuisine.

Fun Facts About Keema Aloo

Did you know that the term "Keema" can refer to any kind of minced or ground meat? While beef is the most common choice for Keema Aloo, lamb, chicken, or even plant-based alternatives can be used for a more modern twist. Additionally, the spices used in the dishlike cumin, coriander, and turmericare not only flavorful but also have numerous health benefits. Turmeric, for instance, is known for its anti-inflammatory properties. The addition of potatoes also makes Keema Aloo a great source of carbohydrates, making it a hearty and filling meal.

Another interesting fact is that Keema Aloo, like many traditional dishes, has adapted to suit various dietary preferences. Whether youre looking for a vegetarian option or a leaner version, there are many ways to make the dish your own. The flexibility of Keema Aloo, both in terms of ingredients and spice levels, is one of the reasons it remains a beloved classic.

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