Homestyle Aloo Keema with Cumin Rice and Fresh Katchumbar Salad

A comforting Pakistani dish featuring savory ground beef and tender potatoes, simmered in a spiced tomato gravy. Served with fragrant cumin-infused basmati rice and a crisp, refreshing katchumbar salad.

• Prep: 25 min
• Cook: 45 min
• Total: 1 hr 10 min
• Servings: 8
• Cuisine: Pakistani
• Difficulty: Easy

Dietary

• Nut-Free
• Egg-Free
• High-Protein

Tags

• sauté
• comfort food
• savory
• classic
• healthy
• quick

Ingredients

• 2 pound ground beef (lean)
• 4 tablespoon olive oil
• 2 yellow onions (medium, finely chopped)
• 2 tablespoon fresh ginger (minced)
• 4 clove garlic (minced)
• 6 Roma tomatoes (medium, diced and medium, finely diced)
• 2 green chilis (fresh, thinly sliced)
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1.75 teaspoon salt
• 0.5 teaspoon garam masala
• 2 russet potatoes (medium, peeled and cut into 1/2-inch cubes)
• 0.75 cup fresh cilantro (chopped)
• 2 cup basmati rice (uncooked)
• 4 cup water
• 1 tablespoon whole cumin seeds
• 1 cucumber (large, finely diced)
• 1 red onion (small, finely diced)
• 2 tablespoon fresh lemon juice

Instructions

1. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat, then remove beef from the pot and set aside.
2. Add the remaining 1 tablespoon olive oil to the pot. Add the finely chopped yellow onions and sauté for 6-8 minutes until softened and light golden.
3. Add the minced fresh ginger and minced garlic to the pot. Cook for 1 minute until fragrant.
4. Stir in the diced Roma tomatoes and sliced green chilies (if using). Cook for 5 minutes, stirring occasionally, until the tomatoes soften.
5. Add the ground coriander, ground cumin, turmeric powder, red chili powder, and 1 teaspoon salt. Stir well and cook for 2 minutes until aromatic.
6. Return the browned ground beef to the pot. Add the cubed russet potatoes. Stir everything together. Add 1/2 cup water, bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until potatoes are tender.
7. Stir in the garam masala and 1/4 cup chopped fresh cilantro. Cook uncovered for another 5 minutes to allow the sauce to thicken slightly. Taste and adjust salt if needed.
8. While the keema cooks, prepare the Jeera Rice: Rinse the basmati rice under cold water until the water runs clear. In a separate pot, heat 1 tablespoon olive oil over medium heat. Add the whole cumin seeds and sauté for 30 seconds until fragrant.
9. Add the rinsed rice, 4 cups water, and 1/2 teaspoon salt to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until all water is absorbed and rice is tender. Let stand, covered, for 5 minutes, then fluff with a fork.
10. Prepare the Katchumbar Salad: In a medium bowl, combine the finely diced cucumber, finely diced Roma tomatoes, finely diced red onion, and 1/4 cup chopped fresh cilantro. Drizzle with fresh lemon juice and season with 1/4 teaspoon salt. Toss gently to combine.

Notes

For a vegetarian version, substitute ground beef with a mix of cooked brown lentils and finely chopped mushrooms.

Nutrition (per serving)

• Calories: 594
• Protein: 26.4 g
• Carbohydrates: 55.4 g
• Fat: 30.5 g
• Fiber: 2.8 g
• Sodium: 613 mg
• Saturated Fat: 10 g
• Sugar: 5.1 g
• Cholesterol: 80 mg