Classic Aloo Keema

  • 23 Sep - 29 Sep, 2017
  • Mag The Weekly
  • Cookery


· 1kg minced beef
· 150ml oil
· 100ml tomato puree
· 200g potato, diced
· 18g green cardamom
· 20g chilli powder
· 12g turmeric powder
· 200g onion
· 20g ginger paste
· 20g garlic paste
· 100g tomato, chopped
· 40g garam masala
· 10g green chilli, sliced
· 40g yogurt
· 10g cumin
· 15g salt
· 2g ginger, julienned
· Coriander and green chilli for garnishing


Fry onions in oil in a heavy based pan over medium heat. When onions are soft but not brown, add meat, garlic and ginger, and cook over medium heat for about three to five minutes or until all the moisture has dried from the minced meat. Add in spices plus three tablespoons of water, stirring constantly to cook for another two minutes. Add chopped tomatoes, tomato puree and yogurt, and cook for about 10 minutes, stirring constantly. Add potatoes along with a cup of water. Mix well, cover and cook for 30 minutes over low heat or until potatoes are tender. Add in garam masala, chillies and coriander right before serving and mix well. Garnish with ginger, green chilli and coriander on top, and enjoy with naan.