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 (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
BEEF KEEMA (GROUND BEEF)
Steps:
- Heat oil in a medium-sized saucepan. Add onions and fry on medium-low heat till evenly brown for 10 minutes.
- Add crushed ginger and garlic and fry for 30 seconds.
- Add green chilies and fry for 30 seconds.
- Add ground and whole spices and fry for 1 minute. Add a splash of water to deglaze the pan if needed.
- Increase heat to medium and add ground beef and salt. Fry till no longer pink, about 5 minutes.
- Add 2 cups water and bring to a simmer. Lower heat, cover and let the beef cook for 30 minutes. Stir occasionally to make sure it doesn't stick to the bottom of the pan.
- Add yogurt and stir continuously on medium-low heat for about 8 minutes.
- Remove from heat, place in serving platter and garnish with finely chopped cilantro and chilies.
INDIAN KEEMA GROUND BEEF CURRY
Prepare the easiest and most delicious Indian curry in under 30 minutes with ground beef, onion, garlic, ginger, and common spices to serve with rice or flatbread.
Provided by Anita Jacobson
Categories Main Dish
Time 20m
Number Of Ingredients 11
Steps:
- Heat ghee/butter/olive oil in a frying pan over medium-high heat. Sauté garlic and ginger until fragrant, then add onion and cook until onion is translucent.
- Add ground beef, stir and cook until no longer pink. Season with salt, cayenne powder, garam masala, cumin, coriander, and turmeric, mix well and cook for 2 minutes.
- Add stock/water and bring to a boil. Reduce the heat to a medium. Cover partially, and simmer for 10 minutes, or until the sauce is almost dry. Turn off heat, stir in cilantro.
- It is common to serve Indian keema curry with steamed rice or flatbreads such as naan. You can also use pita bread or tortillas instead of naan.
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
KHEEMA: INDIAN GROUND BEEF WITH PEAS
Provided by Aarti Sequeira
Time 25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.
- Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
- Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.
- Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
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