Keema Aloo Casserole

A comforting Indian-inspired casserole featuring spiced ground beef and tender potatoes baked to perfection, served with warm naan bread.

• Prep: 25 min
• Cook: 45 min
• Total: 1 hr 10 min
• Servings: 6
• Cuisine: Indian
• Difficulty: Medium
• Cost: $4.01/serving

Dietary

• Nut-Free
• Soy-Free
• High-Protein

Tags

• one-pot
• bake
• comfort food
• savory
• spicy
• rich

Ingredients

• 1 tablespoon vegetable oil
• 1 pound ground beef
• 1 yellow onion (large, finely chopped)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon chili powder
• 15 ounce crushed tomatoes
• 0.5 cup chicken broth
• 1.5 pound russet potatoes (peeled and cut into 1/2-inch cubes)
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro (chopped for garnish)
• 6 naan breads (warmed)

Instructions

1. Preheat oven to 375 degrees Fahrenheit. In a large oven-safe skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
2. Add the finely chopped yellow onion, minced garlic, and grated fresh ginger to the skillet. Cook until the onion softens, about 5 minutes.
3. Stir in the garam masala, ground cumin, turmeric powder, and chili powder. Cook for 1 minute until fragrant.
4. Add the crushed tomatoes, chicken broth, cubed russet potatoes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, or until potatoes are fork-tender.
5. Uncover and continue to simmer for 5-10 minutes, stirring occasionally, until the sauce has thickened slightly. Taste and adjust seasoning with the remaining 1/4 teaspoon salt if needed.
6. Transfer the mixture to a 9x13 inch baking dish if not using an oven-safe skillet. Bake for 15-20 minutes, or until the top is slightly golden and bubbly. If desired, you can broil for the last 2-3 minutes for extra browning on top.
7. Remove from oven, let rest for a few minutes. Garnish with fresh cilantro if using, and serve hot with warmed naan bread.

Notes

This casserole holds up well for reheating, making it ideal for meal prep. Add a splash of broth when reheating to maintain moisture if needed.

Nutrition (per serving)

• Calories: 400
• Protein: 28.1 g
• Carbohydrates: 44.5 g
• Fat: 13.9 g
• Fiber: 7.2 g
• Sodium: 750 mg
• Saturated Fat: 5.8 g
• Sugar: 5.9 g
• Cholesterol: 60 mg