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Aloo keema, or potato and minced meat curry, is a popular home food menu among Pakistani/ Indian cuisines. This dry curry is so full of flavour that you don’t really need anything on the side.
It’s delicious to enjoy with chapatis/ rotis, naan bread, pitta bread or flatbread. As you can mop the mouthwatering curry juice with your bread.
But really, I often have it with plain Basmati rice and it’s equally tasty.
So the recipe I’m sharing with you here is the Pakistani way of making aloo keema.
But I tweaked the recipe slightly without compromising the taste.
Here, I use paprika powder as well as chilli powder. This way, the taste won’t be too hot and the dish will give a brighter colour to the dish.
As for the chilli, you can either use chilli powder or dried red chilli flakes. If you choose chilli powder, I suggest you use Kashmiri red chilli powder. Because it’s well-known for its flavour and vibrant colour that you won’t regret.
When it comes to meat choice, you can cook it with ground beef or lamb mince. I personally prefer the lamb. But it’s your personal choice.
And for the potatoes, the waxy types of potatoes such as charlotte potatoes, new potatoes, or Jersey Royal are the best to choose. Because they keep their shape and don’t break or go mushy in the dish.
How To Make The Best Tasting Minced Meat With Potato Curry
Many years ago, I used to make my aloo keema in cooked masala. So, I’d fry the onion, all the spices and the tinned chopped tomatoes until they become smooth and sauce-y like masala. Then I’d put the meat in it and cook it.
Although that method is still applicable, I find the more authentic way of making this potato and minced meat curry is by cooking the meat with all spices and tomatoes in a pot.
So it’s like a one-pot dish way of cooking which is brilliant for when you’re having busy days. That’s why I often cook this dish for our mid-week menu.
When the meat, all spices and tomatoes are fully cooked, you can add the cooking oil and the potatoes into the meat. Then continue cooking for another ten minutes or until the potatoes are cooked.
It’s as simple as that.
Ways To Enjoy Aloo Keema
Traditionally, you have this minced meat and potato curry with either roti/ chapati, naan bread, pitta bread, or flatbread. But it’s also yummy to have it with plain Basmati rice.
And if you’re adventurous, try putting some hot aloo keema in a bun with some grated cheese on the top. It’s unusual, but I promise you it’s delish as the melted cheese will add extra richness and flavour to the meat. Simply delish.
This Aloo Keema is a good keeper as well. So if you like, you can cook in a batch and store some in the freezer. It’s a saver when you run out of time for cooking.
You can store the dish in a tight-lidded food container and keep it in the fridge/ refrigerator for about one week. Or, freeze it and keep it for about 2 months.
Just make sure you let the dish completely cooled down and reach room temperature before you refrigerate or freeze it.
Thank you for reading this Aloo Keema recipe. I hope you’re inspired to cook it. Let me know how you like it, and I love to know your views in the comments below. Or perhaps you managed to tweak the recipe and find it better to your liking?
Before you go, don’t forget to check out my other recipes that you’ll love.
- Aloo Gosht – potato and meat curry.
- Aloo Palak – potato and spinach curry.
- Aloo Chana – potato and chickpea curry.
- Aloo Methi – potato and fenugreek leaves curry.
Take care and all the best.