Aloo Keema

Method

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1. Heat the oil in a heavy pan and fry the cumin seeds for 30 seconds.

   Mark done Start 30 sec timer

2. Add the onions and fry 10 minutes, until deep golden.

   Mark done

3. Stir in the ginger and garlic paste and the chillies and cook 2 minutes.

   Mark done

4. Add the mince and cook 12 minutes, breaking it up, until the pan is dry and the meat starts to catch.

   Mark done

5. Add the ground coriander, chilli powder and turmeric and cook 30 seconds.

   Mark done

6. Add the tomatoes and salt and cook 6 minutes, until the oil separates.

   Mark done

7. Add the potatoes and the water and bring to a simmer.

   Mark done

8. Cover and cook 20 minutes, until the potato is tender and most of the liquid has gone.

   Mark done

9. Uncover and cook 3 minutes to dry it out.

   Mark done

10. Stir in the garam masala, rest 5 minutes and scatter the coriander over.

    Mark done

Chef’s Tips

• Twelve minutes on the mince, until it catches.
• Dice the potato big enough to hold its shape.
• It should be dry, not saucy.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Chapati
• Plain yoghurt
• Sliced onion and lemon

Storage & Reheating

Keeps 3 days refrigerated and freezes 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.