HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef And Potato Keema Naans
Beef and Potato Keema Naans

Beef and Potato Keema Naans

with Nigella Seeds and Garlic Yoghurt

Read more

These Beef and Potato Keema Naans are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:SulphitesMilkCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Baking Potato

2 unit(s)


1 unit(s)

Baby Gem Lettuce

1 unit(s)

Spring Onion

1 sachet

Red Wine Vinegar


240 grams

Beef Mince

75 grams

Greek Style Natural Yoghurt


1 pot(s)

Nigella Seeds

1 sachet

Tomato Puree

2 sachet

North Indian Style Spice Mix

1 sachet

Beef Stock Powder

2 unit(s)

Plain Naan

(ContainsMilk, Cereals containing gluten)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3360 kJ
Energy (kcal)803 kcal
Fat27.0 g
of which saturates10.0 g
Carbohydrate98 g
of which sugars11.0 g
Protein43 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Medium Bowl
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
download icondownload icon

a) Preheat your oven to 200°C.
b) Bring a large saucepan of water to the boil with 1/2 tsp of salt for the potatoes.
c) Peel the potatoes, chop them into 1cm chunks. When the water is boiling, add the potatoes and cook until you can easily slip a knife through, 10-15 mins.
d) When the potatoes have been cooking for 5 minutes, reserve some of the potato cooking water for the sauce (see ingredients for amount).


a) Peel 1 garlic clove, wrap in foil with a drizzle of oil, roast in the oven for 10 mins. Peel and grate the other garlic clove (or use a garlic press).
b) Trim the root from the baby gem lettuce then halve lengthways and thinly slice widthways.
c) Trim and thinly slice the spring onion.
d) Add the red wine vinegar to a medium-sized bowl along with a pinch of sugar and the olive oil for the dressing (see ingredients for amount). Mix together and set aside.


a) Heat a drizzle of oil in a frying pan on high heat.
b) When the oil is hot, add the beef mince and cook until browned, 5-6 mins. IMPORTANT: Wash your hands after handling raw mince. The mince is cooked when no longer pink in the middle.
c) While the mince cooks, remove the roasted garlic from the oven, crush into a paste with the back of a fork.
d) Add the natural yoghurt to a small bowl and stir in the crushed garlic. Season with salt and pepper and set aside.


a) Once the mince is cooked, drain off any excess fat and season with salt and pepper.
b) Return the frying pan with the mince to medium-high heat, add half the nigella seeds, remaining garlic, tomato puree and north Indian style spice mix. Cook, stirring frequently, for 1 minute.
c) Pour in the reserved potato water (see ingredients for amount) and stir in the beef stock powder, bring to the boil and simmer until the mixture has thickened, 3-4 mins. TIP: Add a splash of water if the mix is too dry.


a) Once the potatoes are cooked, drain them in a colander. Carefully stir the potato chunks into the pan with the beef. Taste and season with salt and pepper.
b) Place the naans in the oven and bake until toasted and golden, 2-3 mins.
c) Add the baby gem to the dressing, toss to coat.


a) Share the naans between your plates.
b) Serve the beef on top of the naan with a handful of salad on top.
c) Dollop over the garlicky yoghurt, sprinkle with the remaining nigella seeds and spring onion. Enjoy!