Indian Keema Aloo (Ground Beef and Potatoes) Recipe

I absolutely love sharing my go-to comfort dishes and this Indian Keema Aloo (Ground Beef and Potatoes) Recipe holds a special place in my heart. It brings together the warmth of fragrant spices with hearty ground beef and tender potatoes, making it a soul-satisfying meal that’s bursting with flavor. Each bite offers a beautiful balance of spice, earthiness, and richness, perfect for cozy dinners or when you want to impress with something that tastes much more complex than it actually is to prepare.

Why You’ll Love This Indian Keema Aloo (Ground Beef and Potatoes) Recipe

One thing I adore about this Indian Keema Aloo (Ground Beef and Potatoes) Recipe is the fantastic depth of flavor. The blend of spices like garam masala, turmeric, cumin, and cayenne gently teases the palate and builds a rich, aromatic profile that’s neither too spicy nor overpowering. The potatoes soak up all those delicious flavors, softening perfectly alongside the juicy, savory ground beef. For me, this dish is like a warm hug in food form — comforting, hearty, and full of bold yet balanced tastes.

Another reason I keep coming back to this recipe is how straightforward it is to make. The majority of the magic happens in one pot, which means less mess and more time to enjoy the meal. Whether it’s a busy weeknight or a relaxed weekend gathering, I appreciate a recipe that’s both quick and rewarding. Plus, it’s wonderfully versatile — great for pairing with naan or rice, and fitting for everything from casual family dinners to festive occasions.

Ingredients You’ll Need

A large pan filled with a cooked dish made of small round peas and brown ground meat mixed with yellow potato chunks. The peas are bright green and scattered evenly throughout the dish, while the yellow potato pieces are bigger and spread on top and inside the meat and peas mixture. The meat looks juicy and finely crumbled, with a slightly oily texture, covering the bottom and sides of the pan. The pan sits on a stove with a white marbled surface visible around it. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Indian Keema Aloo (Ground Beef and Potatoes) Recipe really comes down to simple, readily available ingredients that combine beautifully to create complex flavors and satisfying textures. Each ingredient plays its part, from the spices that bring warmth and character to the fresh veggies that add freshness and color.

3 tablespoons vegetable oil: A neutral oil that helps cook the spices evenly and prevents sticking.
1 yellow onion, chopped: Adds sweetness and a soft base to build the flavor layers.
1 pound lean ground beef: The hearty protein that forms the dish’s bulk and richness.
4 cloves garlic, minced: Provides pungency and aromatic depth.
1 jalapeno, minced: Adds a gentle heat with a fresh bite.
1 tablespoon ground coriander: Offers a citrusy, slightly sweet spice note.
2 teaspoons garam masala: A fragrant spice mix essential for authentic Indian flavor.
2 teaspoons cumin: Gives an earthy, nutty depth to the dish.
1 teaspoon Kosher salt: Enhances all the other flavors perfectly.
1 teaspoon ground turmeric: Adds vibrant color and an earthy undertone.
1 teaspoon ground ginger: Contributes warmth and a subtle zing.
1/2 teaspoon cayenne pepper: Delivers a gentle kick of heat to balance the richness.
28 ounces diced tomatoes, do not drain: Provide moisture and tangy sweetness.
3 russet potatoes, peeled and diced into 1/2″ cubes: Soak up the sauce and add comforting texture.
1 cup frozen green peas: Add a burst of color, sweetness, and freshness at the end.

Directions

Step 1: Start by heating the vegetable oil in a large pot over medium heat. Once hot, add the chopped yellow onion and cook while stirring occasionally for 6 to 8 minutes until the onions turn translucent and soft. This step builds the flavor base.

Step 2: Stir in the ground coriander, garam masala, cumin, Kosher salt, turmeric, ground ginger, and cayenne pepper. Mix everything thoroughly so the spices coat the onions, and then cook for an additional minute to toast the spices and release their aromas.

Step 3: Add the lean ground beef to the pot. Break it apart with your spoon or spatula, and cook for around 6 to 8 minutes until it’s browned all over and cooked through with no pink remaining.

Step 4: Stir in the minced garlic and jalapeno, cooking for one more minute. The garlic will become fragrant, and the jalapeno will add its fresh heat to the mix.

Step 5: Pour in the diced tomatoes along with all of the tomato juices and add the diced potatoes. Stir well, making sure everything is coated, then bring the mixture to a gentle simmer. Cover and cook for 10 to 12 minutes until the potatoes are tender when pierced with a fork.

Step 6: Finally, stir in the frozen green peas and cook just until they are heated through, about 2 minutes. Give everything one last taste to adjust seasoning if needed, then it’s ready to serve.

Servings and Timing

This recipe makes about 8 generous servings, perfect for a family dinner or meal prepping for the week. It only takes around 10 minutes to prep the ingredients, with a cook time of approximately 30 minutes, totaling 40 minutes from start to finish. There’s no resting time required, so you can enjoy it fresh and hot as soon as it’s done cooking.

How to Serve This Indian Keema Aloo (Ground Beef and Potatoes) Recipe

A white bowl filled with a thick stew made of small brown minced meat chunks mixed with golden yellow potato pieces, all covered in a reddish-brown sauce. The dish is topped with scattered bright green cilantro leaves for color. The bowl rests on a dark blue cloth, with a piece of flatbread blurred in the background and some greenery adding depth behind. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When I serve this Indian Keema Aloo (Ground Beef and Potatoes) Recipe, I like to pair it with basmati rice or warm naan. The fluffy rice helps soak up the rich sauce, while naan adds a lovely chew and works well for scooping. For a fresh contrast, a side of cucumber raita or a simple mint yogurt salad really complements the spices and cools down the heat.

Presentation-wise, a sprinkle of freshly chopped cilantro or a few slivers of green chili on top adds a burst of color and freshness that makes the dish look as vibrant as it tastes. I often serve it family-style straight from the pot for a cozy, inviting experience, but it also looks great plated with a wedge of lemon or lime for an extra zing just before eating.

In terms of beverages, I usually enjoy this meal with a cold lager or a crisp white wine like Sauvignon Blanc to balance the spice, but a chilled mango lassi or spiced iced tea works wonderfully for a non-alcoholic option. This dish feels just right served hot or warm, making it a hearty choice for weeknight dinners or casual entertaining where everyone can dig in and savor the layers of flavor.

Variations

I love to experiment with this Indian Keema Aloo (Ground Beef and Potatoes) Recipe by tweaking the protein and spices. For example, swapping ground beef for ground lamb or turkey can change the flavor profile and texture while still maintaining that hearty vibe. If you prefer a vegetarian option, using crumbled tofu or lentils instead of meat works beautifully with the spices and potatoes.

For dietary modifications, if you’re gluten-free, this entire dish is naturally so since it’s just meat, potatoes, and spices. Vegans can easily make it by replacing beef with plant-based ground crumbles and omitting any dairy accompaniments. You can also adjust the spice level by reducing the cayenne or jalapeno for a milder version or increase them if you love things fiery.

Another twist I enjoy is cooking this in a slow cooker where the flavors meld even more deeply over several hours. Just brown the meat and onions first, then combine everything and cook on low for 4 to 6 hours. This makes it ultra-tender and perfect for busy days when you want to set it and forget it.

Storage and Reheating

Storing Leftovers

I always store leftovers of Indian Keema Aloo in airtight containers to maintain freshness. It will keep well in the refrigerator for up to 3 to 4 days. Make sure to cool the dish completely before refrigerating to preserve texture and flavor.

Freezing

This dish freezes wonderfully if you want to keep it longer. Freeze portions in freezer-safe airtight containers or heavy-duty zip-top bags, leaving a little space for expansion, and label with the date. It will maintain its best quality for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating.

Reheating

The best way I’ve found to reheat Indian Keema Aloo is gently on the stovetop over medium-low heat. Stir occasionally and add a splash of water or broth if the sauce seems thick. Avoid microwaving straight from frozen as it can heat unevenly and dry out the beef. Reheating gently helps restore the dish’s original texture and flavor beautifully.

FAQs

Can I use a different type of meat for this recipe?

Absolutely! Ground lamb, chicken, or turkey are great alternatives and will work well with the spices to deliver a delicious variation of this dish. Just adjust cooking times slightly depending on the meat’s fat content and doneness.

Is this recipe spicy? Can I adjust the heat level?

This Indian Keema Aloo has moderate heat from jalapenos and cayenne, but you can easily tone it down by using less cayenne or removing the jalapeno seeds. For more spice, add extra chili or use hotter varieties.

What can I serve alongside to make it a full meal?

Serve it with basmati rice or naan for a filling meal. Adding a fresh salad, yogurt raita, or steamed vegetables can balance the spices and add freshness.

Can I make this recipe vegan or vegetarian?

Yes! Swap the ground beef with plant-based crumbles, lentils, or crumbled tofu. The spices and potatoes still create a comforting and flavorful dish.

How long does this dish keep in the fridge?

When stored properly in airtight containers, it stays fresh for 3 to 4 days in the refrigerator. For longer storage, freezing is recommended.

Conclusion

I hope you give this Indian Keema Aloo (Ground Beef and Potatoes) Recipe a try soon because it’s truly one of those dishes that’s easy to make yet so richly rewarding. It’s packed with comforting flavors and perfect for any night you want something satisfying and delicious without the fuss. I’m excited for you to experience these fantastic spices and textures that have made this recipe a favorite in my kitchen and, I’m sure, will become one in yours too.