The Best Keema Aloo Matar Recipe You'll Ever Make – And It's Super Easy!

We've all been there- you're craving a dish that you can't make and you need to eat it now. Watch me make this recipe in less than 10 minutes in this fast-paced cooking demo.

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One of the popular vegetarian curry recipes in this video is keema aloo matar. Prepared with a combination of potatoes, ground beef, tomatoes, and onion. It is a very authentic Indian dish that is served with naan or chapaties.

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Aloo keema curry might be a recipe that originated in South Asia, but we make it Indian-style and serve it with rice

The recipe for making aloo keema matar

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The Best Keema Aloo Matar Recipe You'll Ever Make – And It's Super Easy!

Introduction: The Simplest, Most Satisfying Indian Dish

What You'll Need

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Steps to Make it

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Conclusion & Other Variations

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This dish is an amazing combination of Indian and Pakistani cuisine. It combines the traditional potato and peas curry with keema, which is a meat dish.

This recipe can be served as an appetizer, main course or even a side dish.

It is perfect for when you have visitors coming over for dinner or even when you are too tired to cook!

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The following recipe is made of keema and three types of potatoes.

Keema aloo matar recipe:

1. Combine the onion, green pepper, and garlic together in a pan with olive oil or any other type of cooking oil.

2. Add the ground beef to the pan and cook until it has browned.

3. Add the tomato sauce, water, and allspice to the ground beef mixture in the pan, stirring well as you add them all together to prevent it from burning, let it simmer for ten minutes or until done

4. Add grated potatoes then let it simmer for a few minutes 5. Stir in chopped cilantro before serving

6. If you want you can top with crumbled cheese

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This is a dish from the Indian subcontinent, which includes curried lamb with peas and potatoes.

This dish originates in the Indian subcontinent, where it is prepared in different ways across various regions. The most common ingredients include curried lamb, green peas, and potatoes. In Northern India it is often served with rice or naan bread, while in Southern India it may be served with idli or dosa instead.

The word “keema” comes from the Persian word "khamee" which means “to grind” while "aloo" literally means "potato."
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