Step 1

Begin with heating the oil in a pot. Add the onion, garlic and ginger and saute till brown.

Step 2

Add the tomatoes, about 1/2 cup of water and all the spices. Turn the heat to medium and stir the tomatoes till they begin to break down and a thick sauce forms. Allow most of the water to dry out. The oil should begin to rise to the top and separate from the sauce at the edges

Step 3

Add the minced meat. Saute it in the pot, allowing it to brown.

Step 4

After about 5 minutes, add 1 cup of boiling water. Cover and turn the heat to medium-low.

Step 5

After 30 minutes, add in the sliced potatoes. Turn the heat down to the lowest. There shouldn't be a lot of water left in the curry and the potatoes should be able to steam-cook in the pot at this point.

Step 6

Allow the potatoes to steam cook for approximately 10-20 minutes, depending on how thick the potatoes have been cut. Once done, add in the coriander and turn the heat off.

Step 7

Aloo keema is ready! Serve hot with warm, soft chapattis!