Aloo Keema

Build the Meal Around Aloo Keema

• Chapati
• Plain yoghurt
• Sliced onion and lemon

How to Cook Aloo Keema

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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

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Worth Knowing Before You Cook

Twelve minutes on the mince, until it catches.

Dice the potato big enough to hold its shape.

It should be dry, not saucy.

Swaps and Variations

• Dried chilli flakes can stand in for the green chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Leftovers

Keeps 3 days refrigerated and freezes 2 months.

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.