One-Skillet Ground Beef & Potato Keema Aloo

Recipe at a Glance: A 25-minute dry-style keema aloo made in a single 12-inch covered skillet using 90% lean ground beef for balanced flavor without grease, exact 1/2-inch Yukon Gold potato cubes that steam tender in 10 minutes, and frozen peas added late to preserve sweetness. Cook ground beef to an internal temperature of 160°F.

Why This Recipe Works

• 90% Lean Ground Beef Prevents a Greasy Skillet: Ground beef needs enough fat to stay juicy during browning, but 80/20 beef leaves an oily pool that muddles delicate spices. Ninety-percent lean strikes the perfect balance of richness without needing extensive fat draining.
• Standardized 1/2-Inch Cubes Guarantee Even Doneness: Larger potato chunks remain hard in the center, while undersized pieces dissolve into mush. Half-inch cubes steam through in exactly 10 minutes under the covered skillet lid.
• Uncovered Finishing Evaporates Excess Tomato Moisture: Keema aloo is traditionally a relatively dry curry ('bhuna' style). Simmering uncovered for the final 3 minutes reduces the tomato juices into a savory glaze that clings to the beef crumbles.

Ingredients That Matter

90% Lean Ground Beef

Delivers hearty, beefy flavor with minimal rendering. If a visible pool of fat remains after browning, simply tilt the skillet and spoon out excess grease before adding the aromatics.

Yukon Gold Potatoes

Yukon Golds feature a medium-starch profile that holds clean cube geometry during simmering, unlike russets which tend to crumble at the corners.

Canned Crushed Tomatoes

One cup of crushed tomatoes provides the essential acidity and moisture required to steam the potatoes without boiling them in heavy liquid.

Frozen Petite Sweet Peas

Add sweet contrast to the savory spiced beef. Adding them in the final 2 minutes warms them through without wrinkling or dulling their bright green color.

How to Make It

Warm 1 tablespoon of neutral oil in a 12-inch heavy skillet over medium-high heat. Add 1 pound of lean ground beef, breaking it into small crumbles with a wooden spoon. Brown for 5 minutes until no pink remains; spoon off any excess rendered fat if needed.

Reduce heat to medium. Add the finely chopped yellow onion and cook for 2 minutes until softened. Stir in the grated ginger, garlic, ground cumin, coriander, turmeric, and cayenne for 30 seconds until aromatic.

Add the 1/2-inch diced potatoes, crushed tomatoes, 1/2 cup water, and kosher salt. Stir thoroughly, cover with a tight-fitting lid, and reduce heat to medium-low. Cook undisturbed for 8 to 10 minutes until the potatoes are fork-tender.

Remove the lid. Stir in the frozen green peas and simmer uncovered for 2 to 3 minutes until excess moisture evaporates and the beef registers at least 160°F on a food thermometer. Turn off heat, stir in fresh lemon juice, and fold in chopped cilantro.

Success Tips

• Measure your potato cubes: keep them strictly at 1/2 inch so they cook through in the stated 10-minute window.
• Use a skillet with a tight-fitting lid: steam retention is critical for softening the potato starch with only 1/2 cup of added water.
• Finish uncovered: simmer off excess liquid until the sauce clings to the meat rather than puddling in the pan.

Ingredient Swaps

Ground Turkey Alternative: 93% lean ground turkey works well; ensure it cooks to the poultry safe internal temperature of 165°F.

Russet Potatoes: If substituting russet potatoes, peel them thoroughly and cut slightly larger (5/8 inch) to account for faster softening.

Fresh vs Frozen Peas: Frozen sweet peas work best. If omitted, the dish remains delicious and hearty.

Storage and Reheating

Ground beef leftovers cool safely when spread into a shallow airtight container and refrigerated within 2 hours. Store for up to 3 to 4 days. Reheat in a covered skillet over medium-low heat with a splash of water, or in the microwave until steaming hot (165°F throughout).

Serving Suggestions

Serve warm with naan, roti, or steamed rice. For creative weeknight leftovers, spoon this spiced keema into warm pita or pair alongside our Warm Garlic Naan Wraps with Spiced Ground Beef or Lean Ground Beef Shami Kabab Meal-Prep Patties.

Recipe Card

TrendyTadka Editorial

One-Skillet Ground Beef & Potato Keema Aloo

Lean ground beef, tender diced potatoes, and sweet green peas simmer in one skillet with warm cumin, ginger, and tomatoes for an approachable 25-minute keema aloo dinner.

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Prep Time 8 minutes mins

Cook Time 17 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: South Asian

Ingredients Method Notes

Ingredients

  

Ingredients

• 1 pound 90% lean ground beef
• 12 ounces Yukon Gold potatoes peeled and cut in 1/2-inch cubes
• 1 tablespoon neutral cooking oil
• 1 medium yellow onion finely chopped
• 1 tablespoon freshly grated ginger
• 2 cloves garlic finely grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper optional
• 1 cup canned crushed tomatoes
• 1/2 cup water
• 3/4 teaspoon kosher salt
• 1/2 cup frozen petite sweet peas
• 1 tablespoon fresh lemon juice
• 1/4 cup chopped fresh cilantro

Method

 

Instructions

1. Heat oil in a 12-inch heavy skillet over medium-high heat. Add ground beef, breaking into small crumbles; brown 5 minutes until fully cooked through. Spoon out excess grease if needed.
2. Add chopped onion; cook 2 minutes until translucent. Stir in ginger, garlic, cumin, coriander, turmeric, and cayenne for 30 seconds until fragrant.
3. Add diced potatoes, crushed tomatoes, water, and salt. Stir, cover with tight-fitting lid, reduce heat to medium-low, and simmer 8 to 10 minutes until potatoes are fork-tender.
4. Uncover, add sweet green peas, and simmer uncovered 2 to 3 minutes until liquid is reduced to a rich coating and beef registers at least 160°F.
5. Turn off heat. Stir in lemon juice, garnish with chopped cilantro, and serve warm.

Notes

Cutting potatoes to an exact 1/2-inch cube ensures they soften fully within the 10-minute covered simmer. Ninety-percent lean beef eliminates excess grease without drying out.