Aloo Keema is a dry curry, which means that the base ingredients, such as onions, garlic, ginger, and tomatoes, are cooked and blended with the ground beef. After the meat is ready, small cubed potatoes are added and cooked to soft, fluffy perfection. The combination of ground beef and potatoes is universally appealing, as can be seen in the popularity of recipes like Aloo Gosht and Biryani. This recipe is no different and can be enjoyed with plain basmati rice or naan. A side of moong masoor dal, kaali masoor ki daal, or Pakistani courgette curry makes the meal complete.
Why you’ll love this recipe
One-pot recipe - Who doesn’t love a recipe that makes cleaning up easier? Great for meal planning - This is the perfect recipe for a meal plan. It’s nutritious, easy to cook, and pairs well with salad, rice, or pasta. Delicious leftovers - Leftover aloo keema, just like leftover dum ka keema, tastes amazing in sandwiches, rolls, or as a paratha filling the next day. Versatile recipe - This recipe can be modified in so many ways. You can use a different type of meat, swap the potatoes for seasonal vegetables, or pair it with assorted sides to change the taste a bit.
Ingredient notes
Ground beef - Use extra lean ground beef for best results. I use 95% lean beef when I cook this Aloo Keema, but you can go to 90% if you prefer. Potatoes - Red or gold Yukon potatoes are best because they hold their shape better than other varieties. Onions - Yellow onions have a neutral flavor that’s perfect for curries. Tomatoes - Juicy Roma tomatoes are ideal for curries. They’re flavorful and break down easily. This makes it easy to get a perfectly blended curry. Ginger - I add ginger in two stages whenever I cook Keema, like my tawa-fry beef keema. This is because ginger that’s been cooked for a while loses its delicious peppery flavor. Feel free to use ginger paste in the beginning, but zest some fresh ginger in the second stage for some oomph to your aloo keema. Serrano peppers - These are the best peppers for Pakistani recipes. If you want your aloo keema on the mild side, you can either deseed the serranos or use jalapenos. Coriander powder - Coriander powder adds an amazing fragrance that kills any fatty smell the meat may have and adds a beautiful earthy color to the keema after the two have been roasted together.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
Try using a different meat - Although I highly recommend ground beef for this recipe, ground mutton, lamb, or chicken are all options if you prefer. Add some yogurt - Many people like to add a tablespoon or two of plain, full-fat yogurt to help tenderize their aloo keema. Try it and see how you like it. Use some whole spices - I don’t add whole spices when roasting my keema as I don’t like getting them in my mouth when I eat. However, a stick of cinnamon, a few peppercorns, and some cloves add a rich fragrance. Add garam masala - Many people add garam masala powder instead of the whole spices for the aroma and taste. This will make your ground beef and potato curry spicier, but ¼ -½ teaspoon can be added when you mix in the other spices. Use pre-prepped ingredients - If you want to cut back on the cooking time to get dinner ready quicker, try using pre-fried fried onions, tomato paste or canned tomatoes, and storebought ginger garlic paste. I always prefer to use fresh ingredients, but we all have those busy days when saving 15-20 minutes of prep is worth it.
Step-by-step instructions
First step - Dice the onions and saute them in preheated cooking oil until the edges turn dark brown. Second step - Add garlic and two teaspoons ginger paste and saute for 30 seconds. Third step - Mix the Keema (ground beef) with the onion mixture and stir constantly to help break it up. If the ground beef is coarsely ground, use a meat chopper. Fourth step - Cook the beef until it is no longer pink and has started to release its juices.
Fifth step - Add the chopped tomatoes, stir, and add 1 cup of water. Cover and simmer on medium heat for 10 minutes. Sixth step - Uncover and turn the heat high so the excess liquid can evaporate. Add the spices and start roasting the ground beef to break down the onions and tomatoes. Seventh step - After roasting the beef for about 10 minutes, the water should have evaporated, and the ingredients look like a blended mixture. Eighth step - Add the serrano peppers and saute for 1-2 minutes.
Ninth step - Add the remaining ginger and saute for a few minutes to allow it to bloom. Tenth step - Add the diced potatoes, stir to mix, add 1 cup of water, cover, and cook on low until the potatoes are cooked through. Eleventh step - I usually check after 10 minutes, testing the potatoes with the tip of a knife. If they still seem too firm, I cover the pot with foil and the lid to trap the steam. Twelfth step - Once the potatoes are cooked, uncover the pot and turn the heat on high to let any excess liquid evaporate. Garnish with the cilantro and serve once done.
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
