Aloo Keema

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Aloo keema, daal, chawal. Ah, do I need say more? A staple dish in every household. Comfort food at the basic level, and sometimes it’s the basics that we need. Anytime we return from a trip, this is a go-to dinner item. It’s quick, it’s nourishing, it’s delicious, and it’s addictive.


I first was introduced to aloo keema in college. I used to make it from scratch everytime but there’s an even better way to whip up this food, or any other desi food that required beef keema. Granted, there’s one day of work involved, but then you’re set for multiple meals.  What my husband’s side of the family does, is they cook the ground beef in bulk. Basic ingredients (i’ll post a link for that as well). Then they make about 2lb packets and store it in the freezer. You just take one out when needed and it cuts the cooking time in half!



2lb Bhuna Keema Recipe found here

1tblspn black peppercorns

1 big elaichi (brown cardamom)

1/2 cinnamon stick

1tblspn cumin seeds

4 medium chopped tomatoes

2 inch piece sliced ginger

4-5 sm yellow potatoes cubed

1/4 tspn turmeric powder

Red chilli powder to taste

Salt to taste



Heat oil in pot. When hot, add keema mixture with peppercorn, cumin seeds, cardamom, and cinnamon.  Cook for 2 mins.  Add turmeric and red chilli powder and mix in well. Low heat and cook covered about 5-7 mins.  Raise heat and add tomatoes, cook on high for two mins, add ginger and potatoes, cook on high another two mins.  Add salt and reduce to med low and cook covered for 10 mins.  Garnish with cilantro, cut jalapenos, and sliced ginger. Enjoy!

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