Keema Aloo — a plant-based Indian recipe by BOSH!
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Keema Aloo

Keema Aloo is one of those recipes we genuinely can't stop making. It's got this incredible depth of spice, tender potato chunks soaking up all that fragrant sauce, and a richness that makes it feel proper comforting without being heavy. We've gone fully plant-based with this one and honestly, it hits every bit as hard as the version we grew up eating. If you're after a dinner that tastes like it's been cooking all day but actually comes together in 30 minutes, this is the one.

Cook: 30 min
Serves 4

Before You Start

  • Large saucepan
  • Large, deep frying pan
  • Colander
  • Microplane or fine grater

Ingredients

  • 4 tsp turmeric
  • 2 tbsp vegetable oil
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 500g new potatoes
  • 1 large onion
  • 3 garlic cloves
  • 5cm piece of fresh ginger
  • 1 green chilli
  • 20g fresh coriander
  • 1 x 400g can(s) of chopped tomatoes
  • Salt & pepper to taste
  • 1 green chilli
  • 200g frozen peas
  • 2 pack of Future Farm Mince
  • 1 spring onion
  • 4 wholemeal chapatis
  • 1 green chilli

Method

1

Wash the potatoes and cut them into equal bite-sized chunks

  • Peel and finely dice the onion
  • Peel and grate the garlic
  • Peel the ginger by scraping off the skin with a spoon, then grate it
  • Rip the stem from the chilli, remove the seeds (if you prefer a milder curry) and thinly slice
  • Pick the coriander leaves and finely chop the stems
2

Put the potatoes in the large saucepan and cover with cold water

  • Add a generous pinch of salt and 2 teaspoons of the turmeric
  • Put the pan over a high heat and bring to the boil
  • When the water hits a rolling boil cook the potatoes for 10-12 minutes, until tender
  • Drain the potatoes in a colander and let them steam dry
3

Warm the oil in the large, deep frying pan over a medium heat

  • Add the onion and a small pinch of salt and cook, stirring, for 5-6 minutes
  • Add the garlic, ginger, coriander stems and chilli and cook, stirring, for another 2 minutes
  • Add the garam masala, cumin and remaining turmeric and stir for 30 seconds | Add the vegan mince and cook for 6 minutes
  • Add the tomatoes and cook over a low heat for 10 minutes
  • Add the peas and potatoes and stir gently for 2-3 minutes, until the peas have completely defrosted
  • Add half the coriander leaves and fold them through the keema for 30 seconds
  • Taste the keema and season to perfection with salt, pepper and more garam masala
4

Spoon the keema aloo into bowls

  • Garnish with the remaining coriander leaves, and some sliced green chilli and spring onion
  • Serve immediately with wholemeal chapatis

Tips & Variations

  • Control the heat: We'd always say leave the chilli seeds in if you can handle it. It adds a proper warmth that makes the whole dish sing. But if you're cooking for mixed spice tolerances, take them out and add a pinch of chilli flakes to your own bowl.
  • Don't rush the onions: This is where people go wrong. Give the onions proper time to soften and go golden before you add the garlic and ginger. It makes a huge difference to the base flavour and it's worth the extra few minutes.
  • Fresh coriander is non-negotiable: We know it divides people, but trust us on this one. Stir half through at the end and scatter the rest on top. It lifts the whole dish and makes it look absolutely gorgeous on the table.

Why This Works

The trick here is building your spices into the base early, letting them cook into the onion, garlic, and ginger before anything else goes in. That's where all the flavour lives. We also find that cooking the potatoes separately first and then letting them finish in the sauce means they absorb everything properly rather than just sitting on top.