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Volume 132

Dinner This Week: Keema Aloo

By Keith Dresser Published

This week’s menus include Keema Aloo, Creamy White Bean Soup, and Cod and Potato Cakes for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Keema Aloo and Basmati Rice

Keema Aloo (Garam Masala-Spiced Ground Beef with Potatoes) is a rich and savory spiced ground meat dish that's been a staple of South Asian cuisine for centuries. Our version features ground beef cooked with garam masala—a warming spice mix—comprised of whole cinnamon and black and green cardamom pods as well as ground coriander, cumin, turmeric, and Kashmiri chile powder. For Basmati Rice Pilaf with light, fluffy, aromatic grains, we first rinse the rice to remove excess starch. Then we toast whole spices in oil before toasting the rice itself. A final steaming step ensures a dry, fluffy texture.

Printable Shopping Lists: Keema Aloo with Basmati Rice

Equipment Review The Best Midpriced Blenders

From burnt-out motors to cracked pitchers and smoothies that aren’t smooth, most midpriced blenders are a bust. Luckily, we found one you can count on.

Dinner 2: Creamy White Bean Soup and Biscuits

For Creamy White Bean Soup with Chorizo Oil and Garlicky Bread Crumbs, we start by briefly simmering canned great Northern beans and their seasoned canning liquid with softened aromatic vegetables and herbs. This heating step causes the beans' starch to hydrate, which makes the soup especially creamy. Chorizo oil and garlicky bread crumbs are quick-to-make but impressive garnishes that complement the neutral soup base with vibrant color, flavor, and texture. Easiest-Ever Biscuits combine the ease of cream biscuits (which eliminate the step of cutting cold fat into dry ingredients) with the ease of drop biscuits (which skip the rolling and cutting). The key is to heat the cream to between 95 and 100 degrees, which melts the solid particles of butterfat dispersed throughout. This makes a dough that is moister and scoopable but that rises up instead of spreading out in the oven, producing biscuits that are appropriately rich and tender but not greasy.

Printable Shopping Lists: White Bean Soup with Biscuits

Equipment Review Wooden Spoons

This old-school kitchen tool is sprouting all kinds of new bells and whistles. But do any improve on the classic design?

Dinner 3: Cod and Potato Cakes and Sautéed Green Beans

For our Cod and Potato Cakes, we use a relatively small amount of mashed potato to keep the cod flavor at the forefront. We cook the fish and potato without extra liquid (the former in a skillet and the latter in the microwave) to ensure that the cakes aren't mushy. A single egg helps bind the cakes, and a short stint in the freezer firms them up so they are easy to maneuver in a skillet. Simple aromatics—garlic, scallions, and thyme—complement the mild fish. For Sautéed Green Beans with Garlic and Herbs that are tender, lightly browned, and fresh-tasting, we sauté the beans first, then add water to the pan and cover it so the beans finish cooking in steam.

Printable Shopping Lists: Cod and Potato Cakes and Sautéed Green Beans


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.