Spiced Aloo Keema with Potatoes and Peas

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A hearty North Indian style keema curry combining ground meat with tender potatoes and peas simmered in aromatic spices. This Indian recipe, ready in about 55 minutes, pairs ground lamb or beef, potatoes, green peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500 grams ground lamb or beef
• 2 medium (about 300 grams), peeled and diced 1/2-inch potatoes
• 1/2 cup frozen green peas
• 1 large (150 grams), finely chopped onion
• 2 medium (200 grams), finely chopped tomatoes
• 1 small, finely chopped green chili
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1 teaspoon salt
• 3 tablespoons vegetable oil
• 1 cup water
• 2 tablespoons, chopped fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tablespoons vegetable oil in a large pan over medium heat. Add 1 teaspoon cumin seeds and let them sizzle for 30 seconds until fragrant.
2. Step 2: Add 1 large finely chopped onion and sauté for 5-6 minutes until golden brown.
3. Step 3: Stir in 1 tablespoon ginger paste, 1 tablespoon garlic paste, and 1 small finely chopped green chili; cook for 2 minutes until aromatic.
4. Step 4: Add 2 medium finely chopped tomatoes and cook for 5 minutes until they break down and the oil starts to separate.
5. Step 5: Mix in 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and 1 teaspoon salt. Cook spices for 1 minute.
6. Step 6: Add 500 grams ground lamb or beef and cook on medium-high heat for 6-8 minutes, breaking up the meat until browned.
7. Step 7: Add 2 medium diced potatoes and 1/2 cup frozen peas, stir well to coat with spices.
8. Step 8: Pour in 1 cup water, cover, and simmer on low heat for 20 minutes until potatoes are tender and sauce thickens.
9. Step 9: Sprinkle 1 teaspoon garam masala and 2 tablespoons chopped fresh cilantro. Stir gently and cook for 2 more minutes before serving.