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Spicy Keema Aloo

Spicy Keema Aloo

with Green Chili and Basmati Rice
4.0(550)
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Calories
: 
720 kcal
Protein
: 
42g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Soy
  • Sulphites
  • Wheat
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Ground Beef

1 unit

Serrano Pepper

30 g

Ginger

6 g

Garlic

7 g

Cilantro

230 g

Russet Potato

1 tbsp

Indian Spice Mix

(Contains: Mustard)

113 g

Green Peas

1 can

Diced Tomatoes

1 tbsp

Soy Sauce

(Contains: Soy, Sulphites, Wheat)

100 g

Greek Yogurt

(Contains: Milk)

56 g

Onion, chopped

½ cup

Basmati Rice

Not included in your delivery

½ tbsp

Oil*

¼ tsp

Salt and Pepper*

Calories720 kcal
Fat23 g
Saturated Fat8 g
Carbohydrate83 g
Sugar10 g
Dietary Fiber8 g
Protein42 g
Cholesterol80 mg
Sodium1210 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Garlic Press
•Grater
•Measuring Cups
•Medium Pot
•Peeler
•Measuring Spoons
•Large Non-Stick Pan

Cooking Steps

PDF
PREP & COOK RICE
1

Before starting, wash and dry all produce. Bring 1 1/3 cups water (dbl for 4 ppl) to a boil in a medium pot. Peel, then cut potato into 1/4-inch pieces. Peel, then finely grate ginger. Peel, then mince or grate garlic. Wearing kitchen gloves, thinly slice serrano pepper. Add rice to the boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

COOK BEEF
2

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef and potatoes. Cook, breaking up beef into smaller pieces, until browned, 4-5 min.**

COOK KEEMA ALOO
3

Add onions, garlic, ginger, soy and tadka masala to the pan. Cook, stirring occasionally, until veggies soften, 2-3 min. Remove pan from heat. Add diced tomatoes, serrano peppers and 1/4 cup water (dbl for 4 ppl). Cover and reduce heat to medium. Simmer, stirring occasionally, until potatoes are cooked through and mixture has slightly thickened, 6-7 min.

FINISH KEEMA AND RICE
4

While keema cooks, roughly chop cilantro. When potatoes are done, add peas. Stir to combine. Fluff rice with a fork, then stir in half the cilantro and season with salt.

FINISH AND SERVE
5

Divide rice between bowls and top with Keema Aloo. Sprinkle over remaining cilantro and dollop with yogurt.

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