Keema Aloo


  • 1/2 lb. little baby yellow potatoes (sliced in half)
  • 1/2 onion, diced
  • 2 cloves garlic, chopped
  • 1/2 Tbls. ginger paste (or use chopped fresh ginger, if desired)
  • 1/2 jalapeno (may use Serrano or other green chili)
  • small handful of fresh cilantro
  • 2 tsp. turmeric
  • 1 tsp. garam masala
  • 1/2 tsp. cumin
  • 8 oz. plant based ground beef alternative
  • 1 14.5. oz. can diced tomatoes
  • 1 C. frozen peas
  • salt & pepper
  • vegetable oil for sautéing

Serve with:

  • sliced green onion
  • naan


  1. Fill pot with salted water and a teaspoon of turmeric along with potatoes.  Bring to a boil and cook potatoes until tender (about 10 minutes depending on size of potatoes). Drain potatoes and set aside.
  2. In skillet heat a little oil and add onions, a sprinkle of salt and sauté until onions start to soften, about 5 minutes.
  3. Chop the stems of the cilantro and set aside the leaves for the end.  Add garlic, jalapeño, cilantro stems and ginger and sauté another minute or two, then add spices and stir to combine and coat.  Add plant based beef crumbles and cook about 5 more minutes.
  4. Add tomatoes and cook over low heat another 5-10 minutes.  Then add potatoes and peas, stir and continue to cook until peas have thawed.  Stir in chopped cilantro leaves, and salt & pepper to taste.
  5. Garnish with sliced green onions, a little more sliced jalapeno, if desired, and serve with naan.