Aloo Keema with Basmati Rice and Cucumber Salad

A flavorful and comforting Pakistani dish featuring spiced ground beef and potatoes, served with fluffy basmati rice and a crisp, cooling salad.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 5
• Cuisine: Pakistani
• Difficulty: Easy

Dietary

• Kosher
• Nut-Free
• Egg-Free
• Dairy-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• savory
• classic
• sauté
• stir-fry

Ingredients

• 1.5 pound ground beef (lean)
• 2 tablespoon vegetable oil
• 1 yellow onion (large, finely chopped)
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 0.5 teaspoon garam masala powder
• 1.5 pound russet potato (peeled, cut into 0.5-inch cubes)
• 14.5 ounce diced tomato (undrained)
• 3.75 cup water (for rice)
• 2 teaspoon salt (for rice)
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro (chopped, for garnish)
• 2 cup basmati rice (uncooked)
• 3 cucumbers (medium, sliced)
• 0.25 cup red onion (sliced)
• 2 tablespoon white vinegar
• 0.5 teaspoon sugar

Instructions

1. For the Aloo Keema: Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook for 5-7 minutes until softened and translucent.
2. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
3. Stir in ginger paste and garlic paste and cook for 2 minutes until fragrant.
4. Add cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala powder. Cook for 2-3 minutes, stirring constantly, until aromatic.
5. Add the diced russet potatoes, canned diced tomatoes, and 3/4 cup water. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until potatoes are tender, stirring occasionally.
6. Season the Aloo Keema with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in half of the chopped fresh cilantro.
7. For the Basmati Rice: While the Aloo Keema is simmering, rinse 2 cups basmati rice under cold water until water runs clear. In a medium saucepan, combine the rinsed rice, 3 cups water, and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed and rice is tender.
8. Remove rice from heat and let stand, covered, for 5 minutes. Fluff with a fork.
9. For the Cucumber Salad: In a medium bowl, combine the sliced cucumbers, sliced red onion, 2 tablespoons white vinegar, and 1/2 teaspoon sugar. Season with salt and pepper to taste, then toss to combine.
10. Serve the Aloo Keema hot, garnished with the remaining fresh cilantro, alongside the fluffy Basmati Rice and refreshing Cucumber Salad.

Notes

Aloo Keema is an excellent dish for meal prepping as it tastes even better the next day. Ensure the potatoes are cooked through before serving.

Nutrition (per serving)

• Calories: 720
• Protein: 38.5 g
• Carbohydrates: 75.3 g
• Fat: 30.1 g
• Fiber: 8.7 g
• Sodium: 1150 mg
• Saturated Fat: 9.2 g
• Sugar: 8.4 g
• Cholesterol: 95 mg