Pakistani aloo keema: minced meat and potato curry

/ / / Pakistani aloo keema: minced meat and potato curry
A dish of Pakistani aloo keema - the potato and minced meat curry.

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Aloo Keema

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.

Pakistani aloo keema in a white round dish with a few pitta bread on a blue napkin next to it.

Flexible Ingredients

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.

Storing Matter

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. 

Related posts

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? 

And please follow me on Facebook, Instagram and/or Pinterest to sneak a peek at what’s cooking in my kitchen. 

Before you go, don’t forget to check out my other recipes that you’ll love.

Take care and all the best.

Yield: 6

Aloo keema - minced meat and potato curry

Pakistani aloo keema - the potato and minced meat curry - in a round white dish.

This Aloo keema, or minced meat and potato curry, is a quite popular home food menu among Indian/ Pakistani cuisines. It's quite a rich meat dish that is lovely to enjoy with roti/ chapati, naan bread, pitta bread, or just with plain Basmati rice.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 800 gr/ 1.76 lbs. minced meat (lamb or beef).
  • 2 medium onions.
  • 5 cloves of garlic.
  • 1-inch ginger.
  • 2 tsp cumin powder.
  • 2 tsp coriander powder.
  • ½ turmeric powder.
  • 1 ½ paprika powder (see the note).
  • 1 tsp chilli powder.
  • 2 tsp ground black pepper.
  • 1 ½ tsp salt.
  • 200 gr/ 0.44 lb canned tomato or chopped fresh tomatoes (see the note).
  • 250 gr/ 0.55 lb potatoes.
  • 80 ml/ 2.82 fl.oz cooking oil.

Instructions

  1. Peel and chop the onions. Set aside.
  2. Wash and chop the tomatoes if using the fresh ones. Set aside.
  3. Peel the ginger and garlic. Then using pestle and mortar, grind the ginger and garlic into a paste. Set aside.
  4. In a cooking pot, put the minced meat, chopped onions, ginger and garlic paste, tomatoes, cumin powder, ground coriander, turmeric powder, paprika, chilli, black pepper, and salt. Turn the meat and stir well until all mixed well and the herbs and spices evenly spread.
  5. Put the lid on and turn the heat on at a high medium. Let it cook for a while until the cooking gets started then turn the heat to low. Cook for about 20 minutes. But keep an eye on it and keep stirring every 5-10 minutes. You don’t want the bottom to get burned.
  6. Meanwhile, peel and cut your potatoes into ½ - 1- inch pieces. 
  7. After the minced meat is cooked, add the potatoes and cooking into the meat, stir well and put the lid back on to cook further.
  8. Again, keep checking and stirring every now and then to avoid the meat get burned at the bottom. If you find your curry is a bit too dry, you can add about ¼ cup/ 60 ml of water to your curry. 
  9. Let it cook for about 10 minutes, or until the potatoes are fully cooked. Keep checking and stirring every now and again.
  10. When you see your curry looks juicy and rich. And the oil separates from the water nicely, your minced meat and potato curry are done.
  11. This Pakistani aloo keema is lovely to have with roti/ chapati, naan bread, pitta bread, or even plain Basmati rice. 
  12. Enjoy.

Notes

    • You can skip paprika powder if you don’t have it, and just put red chilli powder. If possible, try to use Kashmiri red chilli powder.
    • You can also substitute the red chilli powder with dried red chilli flakes. 
    • I personally use canned chopped tomatoes when I cook curry dishes. Apart from the convenience reason, I like the fact that canned tomatoes are skinless. So once your cooking is done, you can’t really see the tomato skin. So it’s perfect for the kids. As they can be fussy not wanting to eat tomatoes. Of all the vegetables, they’re not keen on eating food with the tomatoes skin in it. 

    Nutrition Information

    Yield

    6

    Serving Size

    1

    Amount Per Serving Calories 499Total Fat 31gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 17gCholesterol 119mgSodium 759mgCarbohydrates 17gFiber 4gSugar 4gProtein 38g

    The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

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