The #1 Mistake People Make When Cooking Aloo Keema (Ground Beef & Potatoes)
Don’t overcook your potatoes before adding them to the keema! That’s the quickest way to end up with mushy, sad chunks instead of these golden, crispy ones you see here. For the best aloo keema, parboil the potatoes just until fork-tender then pan-fry them separately until browned before mixing with the beef. This keeps them firm and caramelized, soaking up all that rich, glossy sauce. Try it this way next time β you’ll taste the difference!
Save this for your next one-pot









