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Updated: Dec 14, 2021

Aloo Keema is a Pakistani & North Indian dish consisting of curried meat (keema) and potatoes (aloo). This recipe was easy to veganize by using Impossible meat. I served it with a vegan sourcream & yogurt sauce.


1.5 lbs mini potatoes, quartered

1 large onion, finely diced

3 garlic cloves, minced

1" fresh ginger, minced

2 jalapeño peppers, deseeded, finely chopped

12 oz Impossible Meat

1 tsp ground coriander

2 tsp garam masala

2 tsp turmeric

1 tsp cumin

15 oz can diced tomatoes

1 cup frozen peas

1/4 cup cilantro, chopped

3/4 cup vegan sourcream

1/4 cup plain unflavored vegan yogurt

1 tsp lemon juice

2 scallions, sliced

Vegan naan (optional)


1. Put the potatoes in a pot, cover with cold water. Bring to a boil. Add 1 tsp of salt then cook until tender, approximately 9 minutes. Drain and set aside.

2. In a large skillet over medium-high heat with 2 Tbsp oil, sauté onions for 5 minutes. Season well with salt. Add garlic, ginger and jalapeño and continue to cook for 2 minutes. Add the garam masala, turmeric, coriander and cumin and stir for 30 seconds to release aromatics. Add Impossible meat and cook for 6 minutes, breaking up with spatula while cooking.

3. Add tomatoes and 1 cup of water. Bring to a boil and let simmer for 6 minutes.

4. While the Keema is simmering, stir together vegan sourcream, vegan yogurt and lemon juice. Season with a pinch of salt. Set aside.

5. Add peas and potatoes to Keema mixture, covrr and continue to simmer for 5 minutes.

6. Remove from heat. Stir in cilantro. Serve with naan and sour cream mixture. Sprinkle with scallions and additional cilantro.

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