Indian Keema Aloo (Ground Beef and Potatoes)

8 Servings
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Indian Keema Aloo is a traditional one-pot dish of spicy ground beef and tender potatoes. Seasoned with cumin, ginger, coriander, and turmeric. 

This Dinner Recipe is sure to be a new favorite with its wonderful flavors from around the world. For another one-pot Indian recipe try Indian Butter Pot Roast next.

Indian Keema Aloo Beef and Potatoes in yellow pot


Keema Aloo is a classic comfort food popular in Pakistan and India. “Keema” means meat and “aloo” is referring to the potatoes. These two simple ingredients come together with a variety of mouthwatering spices to make the signature flavor of Keema Aloo. It’s the perfect comfort food, especially for colder seasons when the spices will help warm you right up. 

In this recipe you cook the ground beef, potatoes, tomatoes,  and peas all together. So, you already have your main dish and some sides covered. It’s always great to find dinner recipes, where you don’t have to worry about cooking up vegetables or anything else separately. However, if you want to whip up some Indian Raita, it will only take about 5 minutes. Raita is a cooling sauce that you can put over most classic Indian recipes. It’s great to have on your table in case the dish is too spicy for anyone, they can add a bit of this cooling sauce over the top. Other than that serve it up with some white rice or naan, and your dinner is ready to go.

Like most Indian dishes, Keema Aloo is somewhat spicy, but it’s not anything extreme. The spices all balance each other out nicely, and the potatoes help mellow the recipe. You can always taste it as you go to make sure it’s nothing you can’t handle. If you’re still worried it will be too spicy, cut back on the hottest ingredients like jalapeño and cayenne pepper. One of the things that makes Keema Aloo such a great recipe is that you can adjust the ingredients to your taste.


Keema Aloo is a great dish to make in advance and store in your freezer. Once the Keema Aloo has cooled, put it in serving sized airtight containers. It will be ready to take with you as a packed lunch or quick dinner. The ground beef and potatoes should keep well for up to 3 months. 

Take your serving of Keema Aloo out of the freezer the night before you plan to eat it, and let it defrost in the fridge. You can reheat it in the microwave or in a pan on the stovetop. The meat and potatoes will have absorbed more of the spices to be even more flavorful.



  • Meat: Instead of using ground beef you can follow the same recipe using ground chicken, lamb or pork. 
  • Potatoes: While this recipe calls for russet potatoes, there are plenty of others you can use in Indian Keema Aloo. Try Yukon potatoes, red potatoes, or purple potatoes. You could even add in some sweet potatoes to the recipe. 
  • Veggies: Try adding in some extra vegetables to cook along with the peas and tomatoes. Chopped eggplant, cauliflower, or carrots would do nicely. 


  • Mix together the onions and spices.
  • Add the onion mixture, tomatoes, beef, potatoes, and other ingredients to the crock pot. Put in everything except the green peas. 
  • Set the crock pot to low and let it cook for 8 hours. 
  • 30 minutes before Keema Aloo is done add the peas to the slow cooker. 


  • Set the Instant Pot to sauté. Add the oil and begin to cook the onion. Continue to sauté until the onions are lightly browned. 
  • Mix in the spices and a splash of water. Stir it with the onions for another minute or so. 
  • Add the beef and brown it for 6-8 minutes. 
  • Combine the rest of the ingredients in the instant pot and mix them well. 
  • Seal the lid and set the instant pot to pressure cook for 10 minutes. 
  • After the Keema Aloo is cooked, let the pressure release naturally for 5 minutes then manually release the rest. 


  • Serve: Don’t leave Keema Aloo at room temperature for more than 2 hours, after it’s cooked. 
  • Store: Once it’s cooled, store the ground beef and potatoes in an airtight container. They’ll keep well in the fridge for 3-5 days. 
  • Freeze: Store your Keema Aloo in the freezer for up to 3 months. Let it thaw in the fridge before reheating the dish. 

Indian Keema Aloo Beef and Potatoes side of pot

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Indian Keema Aloo (Ground Beef and Potatoes)

Indian Keema Aloo is a traditional one-pot dish of spicy ground beef and tender potatoes. Seasoned with cumin, ginger, coriander, and turmeric. 
Yield 8 Servings
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner
Cuisine Indian
Author Sabrina Snyder


  • 3 tablespoons vegetable oil
  • 1 yellow onion , chopped
  • 1 pounds lean ground beef
  • 4 cloves garlic , minced
  • 1 jalapeno , 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" cubes
  • 1 cup frozen green peas


  • Add oil and onion to a large pot on medium heat.
  • Cook onions, stirring occasionally, 6-8 minutes until translucent.
  • Add in coriander, garam masala, cumin, salt, turmeric, ginger and cayenne and stir well, then cook for 1 minute.
  • Add in beef and cook, breaking it apart and stirring occasionally, until it is cooked through, about 6-8 minutes.
  • Add in garlic and jalapenos, then cook for 1 minute.
  • Add in the tomatoes along with the tomato juices and potatoes and stir well.
  • Bring to a simmer, then cook for 10-12 minutes until potatoes are tender.
  • Add in frozen peas, stir and serve.


Calories: 277kcal | Carbohydrates: 24g | Protein: 15g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 345mg | Potassium: 784mg | Fiber: 4g | Sugar: 5g | Vitamin A: 347IU | Vitamin C: 26mg | Calcium: 68mg | Iron: 4mg
Keyword: Indian Keema Aloo

Indian Keema Aloo collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Delish I added garbanzos and extra peppers. I cut my potatoes smaller than the 1/2 inch and do not know how you got yours to cook it 15 minutes. Next time I will pre cook the potatoes a bit before adding the tomatoes. The flavor was excellent thanks for the recipe

  2. This was absolutely delicious!!! So good! I switched the russet potatoes for gold potato’s and used Kashmiri curry powder instead of cayenne powder and it’s the perfect amount of spice!

    1. You are an intuitive cook! Enjoyed reading your feedback Lacey and thank you for the 5 star rating!

  3. I made this recipe mostly as instructed. I left out the cayenne pepper. Deseeded and deveined the jalapeño and then, diced it very finely. Jalapeño adds a nice flavor even if you only add half a jalapeño !
    At the end, I stirred in about 1/2 cup heavy cream. The cream balances the strong tomato flavor. Quite good! Can taste all the wonderful spices!
    I give this a 5 because the flavors are wonderful. I just needed a milder version!

  4. Sabrina- Absolutely delicious!! Pretty much doubled the recipe as i just had a hunch this was going to be so good, we’d have to have it two days in a row…and i was so right!
    Followed instructions and maybe even added more quantity of dry ingredients- cooked in my slow cooker all day long. Topped with some Greek yogurt…Yum Yum Yum!!

  5. I used your recipe tonight live in a cooking group I am in. I would love to give you credit, share your link or something. They want me to post the recipe.

    It was very good. I omitted the jalapeño, because I’m a whimp

    1. Feel free to use the recipe link to direct people to our website! And thank you, Julie!

  6. Made this tonight. It was really good. My husband doesn’t like peas so I substituted broccoli and he really liked the dish as well. I didn’t use all the cyan pepper (omitted about 1/4 tsp) it called for and it was still spicy for me. My nose is still running as I speak lol. I used two cans Rotel tomatoes instead of tomatoes and then jalapeños. Other than those changes I used all other ingredients. I did add about a half a Rotel can of water to help the potatoes cook because the Rotels didn’t seem to have much juice. The potatoes did take a lot longer than 12 mins to cook. I will definitely try this recipe again.

  7. This dish was excellent! We throughly enjoyed every flavorful bite. The recipe was easy to follow. I highly recommend this week night meal.

    1. Hi Carolyn, Sorry it took me so long to get to your question. You are correct, that was a typo regarding adding water. Thank you for bringing that to my attention. The recipe has been fixed to read add the tomatoes along with the tomato juices and potatoes, stir well.

  8. Delicious! I think I had 5th’s of this ? the only thing I’d change personally is use two russet’s instead of 3, mine were huge and it took a lot longer to cook. I also was unsure of the water from the directions, I added about a cup to help cook the potatoes.

  9. Je viens de terminer de faire cette recette. Wow! J’ai seulement omis le piment jalapeño, mon estomac ne supporte plus le piquant? mais excellent quand même. Les effluves qui émanent de la cuisine son alléchantes… Déjà hâte de la refaire pour des invités.

  10. I made this today exactly as the recipe calls for except, I didn’t have any turmeric but, both my wife and I enjoyed it very much! I did have to cook it about 20 minutes longer to get the potatoes tender and they were in 1/2″ cubes, as called for. I’m sure that I will be making this again!

  11. I’m certainly not impressed with how you reply to someone who asked you a very good question about your recipe! They asked how much water, and you replied that the recipe does not call for any water and yet in your directions you say “add water”! I’m the beginner chief cook and bottlewasher in my marriage and I need to know the answer to their question!
    Soon, please!

  12. About 80% of the time, after I cook something, I’m like ah what a waste of time, energy and money lol. This spice profile didn’t taste anything like how it tastes when I buy it at the Indian restaurant but it’s probably just me!

  13. Excellent flavor! Even my 9 year old loved it. My only issue was the potatoes took a lot longer than 12 minutes. I ended up putting a lid on the pot and that helped the potatoes cook. Definitely will try again.

  14. You mention water, but I do not see amount. Ive made this twice playing with small amounts. It is so good thank you