Aloo Keema (Ground Beef And Potato Curry)

Aloo Keema is a one-pot, traditional Pakistani dish made with spicy ground beef and potatoes that are simmered in a juicy tomato-based sauce. My fool-proof, super easy recipe will give you an incredibly flavourful minced meat and potato curry. And dare I say, this is the BEST recipe of Aloo Keema!

What Is Aloo Keema

Aloo Keema (or Qeema) translates to Potato with Ground Meat. It is a succulent Pakistani & North Indian Minced Meat and Potato Curry made with ground meat (commonly beef) which is seasoned with the traditional South Asian spices. The minced meat is added to a base of tomatoes and onion along with potatoes that add soft, tender texture.

Keema Aloo evokes so many childhood memories. It is such a staple in Pakistani households, including mine and is pure comfort food. Growing up I wasn't quite fond of beef dishes but over the years I have developed a taste for them.

Why You'll Love This Recipe

Aloo Keema is a hearty meal which is very versatile. Not only can you switch up the potatoes with bell pepper, peas, sliced onions or a vegetable of your choice, you can serve this keema in parathas, with basmati rice, as a grilled mince and cheese sandwich, in quesadillas or on top of pasta.

And that's why I love this curry so much. You can cook up a big batch and create a new meal everyday. Also this freezes quite well!

Ingredients And Substitutions

1. Ground Beef - I prefer lean meat but full-fat minced meat will definitely give richer flavour. You can substitute with ground lamb, chicken, mutton, turkey or veal too.
2. Potatoes - The cooking time will vary according to the size of your diced potatoes. I like small cubes of 2-3 cm (around 1 inch).
3. Onion - Finely dice the yellow or red onion. I generally use chopped yellow onion for the base of the curry and thickly sliced red onion for garnish.
4. Tomato - Fresh chopped tomatoes are ideal. You can sub with canned tomatoes or even puree the tomatoes for faster cooking.
5. Ginger & Garlic - Definitely use fresh ginger and garlic. They are very important to remove the smell of the ground beef.
6. Whole Spices - They enhance flavour and also help eliminate any stench from the meat. I specifically use black cardamom, whole black pepper and cloves.
7. Seasonings - The staple salt, red chili powder, turmeric powder, cumin powder and coriander powder are added.
8. Garnish - You need sliced ginger, green chilies, chopped coriander leaves and sprinkling of garam masala powder.

How To Make Aloo Keema

Find detailed instructions and ingredients in the recipe card below.

1. Sauté the diced onions in oil till light golden then add the whole spices till they release their aroma.
2. Add the chopped tomatoes, minced ginger, garlic and rest of the seasoning. Cook till the tomatoes break down and the oil seeps through.
3. Put in the ground beef. Stir and break any lumps. Add some water and cover and cook on medium low heat for around 15 minutes. Then fry on medium-high heat for 5-6 minutes till any moisture evaporates and the keema attains a deep, roasted flavour.
4. Now add the cubed potatoes with a splash of water. Cover and steam on low heat until the potatoes are soft.
5. Uncover and evaporate any extra moisture if like me you prefer Aloo Keema towards the drier side, if you like a moist curry, add one-fourth cup of water, sprinkle garam masala and on the lowest heat give dam for 3-4 minutes.
6. Add the garnishes and cover the pot one last time for a minute or two. This infuses the keema aloo with all the fresh green herbs. Serve with basmati rice, roti or paratha.

Expert Tips

1. Use freshly minced ginger and garlic. The store-bought paste adds no value to the dish. And fresh ginger and garlic also helps remove any meat stench.
2. Don't skimp on the garnishes (fresh coriander, sliced ginger and green chilies)! They add so much flavour to this Aloo Keema.
3. Before adding the potatoes, fry the ground beef on high heat to give a roasted taste to the keema. This process is also called bhunai (frying at high heat to get deeper flavour).
4. If the ground meat is not thawed you can still directly add it to the pot along with ½ cup of water. Let cook on low heat so that the meat separates.
5. I generally prefer a dried aloo keema. If you want a curry add some water at the end and let simmer on low heat for a couple of minutes.

Variations

• You can use beef, mutton, lamb, turkey, chicken or veal mince in this recipe.
• Swap potatoes with peas or bell pepper to make Keema Matar (Minced Meat and Peas) or Keema Shimla Mirch (Minced Meat and Bell Pepper).
• Add thickly sliced red onions to this Aloo Keema in addition to or instead of potatoes.
• Smoke keema with charcoal for an appetizing BBQ aroma.

How To Serve Aloo Keema

There are countless delicious ways to use up Aloo Keema, especially if you have leftovers.

• Usually this Pakistani & Indian dish is served with roti/chapati or basmati rice. You can enjoy it with some tandoori naan as well.
• Make parathas or quesadillas with leftovers for some quick and tasty breakfast or lunch.
• Add it to sandwiches with some cheese and put it in your kids lunchboxes.
• You can also use this recipe in samosas or wontons.
• Mix this keema with some pasta for a desi-style Bolognese.

FAQs

More Pakistani Ground Beef Dishes

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