Keema Aloo (Ground Beef & Potato Curry)

Comforting, deeply spiced ground beef simmered with tender potatoes for a rich, spoon-coating curry that’s weeknight-friendly.

Ingredients

• 1 tbsp oil
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger *(optional but great if you have it)*
• 500g / 1 lb ground beef
• 2 tbsp tomato paste
• 2 medium potatoes, cut into 1.5 cm / 1/2-inch cubes
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp turmeric *(optional if you have it)*
• 1/4–1/2 tsp chili powder or cayenne *(to taste)*
• 1 1/4 tsp salt, plus more to taste
• Black pepper
• 1 1/4 cups (310 ml) water
• 1/2 cup frozen peas *(optional)*
• 1 tsp garam masala *(optional, for finishing)*
• 2 tbsp chopped cilantro *(optional, for serving)*
• Lemon wedges *(optional, for serving)*

Method

• 1

  Step 1: Build the flavor base

  Heat oil in a large skillet or pot over medium-high heat. Add onion and cook until soft and golden at the edges, 6–8 minutes. Add garlic (and ginger if using) and cook until fragrant, 30 seconds.

• 2

  Step 2: Brown the beef

  Add ground beef and break it up with a wooden spoon. Cook until no longer pink and you get some browned bits on the bottom, 6–8 minutes. If there’s a lot of fat, spoon off a little (leave some for flavor).

• 3

  Step 3: Bloom the spices

  Add tomato paste, cumin, coriander, paprika, turmeric (if using), chili, salt and pepper. Cook, stirring, until the paste darkens slightly and everything smells toasty, about 1 minute.

• 4

  Step 4: Simmer with potatoes

  Add potatoes and water. Scrape the bottom to dissolve browned bits. Bring to a simmer, then reduce heat to medium-low, cover, and cook 15 minutes, stirring once or twice, until potatoes are tender.

• 5

  Step 5: Thicken and finish

  Uncover and simmer 3–5 minutes until the sauce thickens and clings to the beef and potatoes. Stir in peas (if using) for 2 minutes to heat through. Turn off heat and stir in garam masala (if using). Taste and adjust salt/heat.

• 6

  Step 6: Serve

  Spoon into bowls and finish with cilantro and a squeeze of lemon if you like.

Tips

• **No potato?** Swap for diced carrots or cauliflower if you have them, or just simmer the beef mixture a bit longer to thicken.
• **Make it saucier**: Add an extra 1/2 cup water and simmer uncovered at the end until it’s the consistency you like.
• **Serving ideas**: Great over rice, with flatbread, or even piled onto buttered toast.
• **Storage**: Keeps 4 days in the fridge; freezes well up to 3 months. Reheat with a splash of water to loosen.

Nutrition (per serving, estimate)