Indian Keema Aloo (Ground Beef and Potatoes)

If you’ve ever stared into your fridge at 5:47 p.m. wondering how on earth you’re supposed to turn that into dinner, Indian Keema Aloo is about to become your new best friend. This comforting dish of ground beef and potatoes is warm, hearty, and deeply flavorful—without being complicated or fussy. It’s one of those recipes that feels special but fits perfectly into real life.

This Indian Keema Aloo is especially perfect for busy weeknights when you want something cozy and filling, but you don’t have the energy for a sink full of dishes or a grocery list a mile long. Everything comes together in one pot, and the spices do most of the heavy lifting. Your kitchen will smell incredible, and dinner will be on the table before anyone starts asking, “What’s taking so long?”

As someone who loves recipes that feel like a hug but don’t demand hours in the kitchen, this one checks all my boxes. Let’s dig in.

Why You’ll Love This Indian Keema Aloo

There are so many reasons this dish earns a permanent spot in the dinner rotation:

• One-pot wonder – Less mess, less stress.
• Budget-friendly – Ground beef and potatoes are easy on the wallet.
• Big flavor, simple steps – The spice list looks long, but the method is wonderfully straightforward.
• Family-friendly – Warm spices, tender potatoes, and savory beef usually win over picky eaters.
• Leftovers are even better – Hello, easy lunches.

This Indian Keema Aloo brings together ground beef and potatoes in a rich tomato-based sauce that feels cozy without being heavy. It’s comfort food with personality.

Ingredients You’ll Need

Here’s what goes into this classic Indian Keema Aloo. Nothing fancy—just honest ingredients working together beautifully.

• 3 tablespoons vegetable oil
• 1 yellow onion, chopped
• 1 pound lean ground beef
• 4 cloves garlic, minced
• 1 jalapeño, minced
• 1 tablespoon ground coriander
• 2 teaspoons garam masala
• 2 teaspoons cumin
• 1 teaspoon kosher salt
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• 28 ounces diced tomatoes (do not drain)
• 3 russet potatoes, peeled and diced into 1/2-inch cubes
• 1 cup frozen green peas

Quick reassurance: If your spice cabinet feels intimidating, take a breath. Once you make this once, you’ll realize how forgiving and flexible it really is.

How to Make Indian Keema Aloo (Step-by-Step)

This is the kind of recipe you can follow even when your brain is tired. Clear steps, no guesswork.

1. Start with the onion

Add the vegetable oil and chopped onion to a large pot over medium heat. Cook for 6–8 minutes, stirring occasionally, until the onion is soft and translucent. This step builds the base flavor, so don’t rush it.

2. Bloom the spices

Add the coriander, garam masala, cumin, salt, turmeric, ginger, and cayenne pepper. Stir well and cook for about 1 minute. This quick step wakes up the spices and makes the whole dish more aromatic.

3. Brown the beef

Add the ground beef to the pot. Break it apart with a spoon and cook for 6–8 minutes, stirring occasionally, until fully cooked. It doesn’t need to be deeply browned—just cooked through and crumbly.

4. Add garlic and jalapeño

Stir in the minced garlic and jalapeño. Cook for about 1 minute, just until fragrant. At this point, your kitchen will smell amazing.

5. Tomatoes and potatoes go in

Pour in the diced tomatoes with their juices and add the diced potatoes. Stir everything together so the potatoes are well coated in the sauce.

6. Simmer until tender

Bring the pot to a gentle simmer. Cook for 10–12 minutes, stirring occasionally, until the potatoes are fork-tender and the sauce has thickened slightly.

7. Finish with peas

Stir in the frozen green peas and cook for another minute or two, just until heated through.

Serve hot, and prepare for happy faces at the table.

Cooking Tips for Perfect Ground Beef and Potatoes

• Too thick? Add a splash of water or broth and simmer gently.
• Too spicy? A dollop of yogurt or sour cream on top works wonders.
• Want more heat? Add extra cayenne or leave some jalapeño seeds in.
• Potatoes cooking unevenly? Keep the dice small and uniform—about 1/2 inch is ideal.

If the sauce looks a little thick at first, don’t worry. That’s not a problem—it’s just extra comfort waiting to happen.

A Little Story from My Kitchen

I first made this Indian Keema Aloo during one of those weeks where everything felt slightly chaotic—work deadlines, errands, and the kind of to-do list that never seems to shrink. I needed something filling, warm, and forgiving if I got distracted halfway through cooking.

This recipe saved dinner that night. It didn’t mind if I stirred late, adjusted spices, or served it with whatever I had on hand. Since then, it’s become one of my go-to meals when life feels busy but I still want something homemade and satisfying.

How to Serve Indian Keema Aloo

This dish is wonderfully flexible. Here are a few easy serving ideas:

• Spoon it over steamed basmati rice
• Serve with warm naan or flatbread
• Enjoy it on its own as a hearty bowl
• Pair with a simple cucumber salad or yogurt on the side

No matter how you serve it, the combination of ground beef and potatoes makes it filling and comforting.

FAQs About Indian Keema Aloo

Why This Recipe Belongs in Your Rotation

Indian Keema Aloo is the kind of meal that makes busy days feel manageable. It’s simple, hearty, and deeply satisfying—proof that ground beef and potatoes don’t have to be boring. With just one pot and a handful of pantry spices, you get a dish that feels comforting and a little special at the same time.

If you’re craving something cozy, flavorful, and easy to pull together, this Indian Keema Aloo is ready to earn its place at your table. One bite, and you’ll understand why it’s such a classic.

More Cozy Dinner Ideas You’ll Love

If this Indian Keema Aloo (Ground Beef and Potatoes) hit the spot, there are plenty of other comforting meals waiting for you. These recipes carry the same cozy, satisfying vibes—perfect for nights when you want something warm, flavorful, and easy to pull together:

• Craving more Indian-inspired comfort? Slow Cooker Butter Chicken brings those familiar spices together with a creamy sauce that feels like pure comfort in a bowl.
• If hearty beef-and-potato dinners are your love language, Slow Cooker Garlic Butter Beef Bites and Potatoes is another cozy favorite that practically cooks itself.
• Love quick meals with bold flavor? Korean Ground Beef Bowl is a fast, satisfying option that’s perfect for busy weeknights.
• And if you’re curious to see a more traditional take on this dish, this classic keema aloo recipe with ground beef and potatoes is a great way to explore how others make this beloved comfort food.

Think of these as easy next stops when you’re planning the week ahead—or when you just want another dinner that feels like a warm hug on a plate.

Indian Keema Aloo (Ground Beef and Potatoes)

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• Author: Mounia
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Indian Keema Aloo is a cozy one-pot dinner made with savory ground beef, tender potatoes, peas, and warm Indian spices simmered in a rich tomato sauce. Easy, comforting, and perfect for busy weeknights.

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Ingredients

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• 3 tablespoons vegetable oil

• 1 yellow onion, chopped

• 1 pound lean ground beef

• 4 cloves garlic, minced

• 1 jalapeño, minced

• 1 tablespoon ground coriander

• 2 teaspoons garam masala

• 2 teaspoons cumin

• 1 teaspoon kosher salt

• 1 teaspoon ground turmeric

• 1 teaspoon ground ginger

• 1/2 teaspoon cayenne pepper

• 28 ounces diced tomatoes (do not drain)

• 3 russet potatoes, peeled and diced (½-inch cubes)

• 1 cup frozen green peas

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Instructions

1. Heat the oil in a large pot over medium heat and add the chopped onion. Cook for 6–8 minutes until soft and translucent.

2. Stir in coriander, garam masala, cumin, salt, turmeric, ginger, and cayenne. Cook for 1 minute until fragrant.

3. Add the ground beef and cook, breaking it apart, for 6–8 minutes until fully cooked.

4. Stir in the garlic and jalapeño and cook for 1 minute.

5. Add the diced tomatoes with their juices and the potatoes. Stir well.

6. Bring to a simmer and cook for 10–12 minutes, until potatoes are tender.

7. Stir in frozen peas, cook briefly to heat through, and serve warm.

Notes

Adjust cayenne to control heat level.

Ground turkey or chicken can be substituted for beef.

Leftovers taste even better the next day.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 420 kcal
• Sugar: 8 g
• Sodium: 780 mg
• Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 6 g
• Protein: 26 g
• Cholesterol: 85 mg