Ingredients for Aloo Keema Potato And Mince Curry
- 1 medium onion, finely chopped
- 1 lb ground beef
- 1 tbsp fresh ginger, grated
- 1 tbsp garlic, minced
- 1/2 - 1 tsp chili powder
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tsp salt
- 1/2 cup plain yogurt
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 medium potatoes, peeled and cubed
- 1 1/4 tsp garam masala, divided
- 2 - 3 green chilies, slit (optional)
- 1/4 cup fresh coriander leaves, chopped
- 1 tbsp oil
- 1 tsp ground cumin
- 1 cup water
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How to Make Aloo Keema Potato And Mince Curry
- Heat the oil in a heavy-based pan or Dutch oven over medium heat. Add the chopped onions and sauté until softened but not browned, about 5-7 minutes.
- Add the ground meat, minced garlic, and grated ginger to the pan. Cook, breaking up the meat with a spoon, over medium heat for 3-5 minutes, or until all the moisture has evaporated.
- Stir in the ground cumin, coriander, turmeric, chili powder, and 1/4 tsp garam masala. Add 3 tablespoons of water and cook, stirring constantly, for another 2 minutes.
- Add the chopped tomatoes and yogurt. Cook for about 10 minutes, stirring frequently, until the sauce has slightly thickened.
- Add the cubed potatoes, mix well to coat them with the sauce.
- Pour in 1 cup of water, bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the potatoes are tender.
- Stir in the remaining 1 tsp garam masala, green chilies (if using), and fresh coriander just before serving.
- Mix well and serve hot with naan, chapati, or rice.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
24g
Fat
37g
Carbs
8g
