This Aloo keema, or minced meat and potato curry, is a quite popular home food menu among Indian/ Pakistani cuisines. Just like any food, there are many ways to cook this curry dish.
The recipe I’m sharing with you here is the Pakistani way which I learned from my sister in law. But I did tweak it (as always 😊) according to my circumstances, i.e. I use paprika powder as well as chilli powder to give the heat to the curry. This way, the taste won’t be too hot and spicy. In fact, sometimes I don’t put chilli at all and just use paprika powder if I want to make a very mild curry.
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I also like to put some whole cloves for a bit of extra flavour and fragrance. I do this when I cook red meat, especially lamb. Because I find that lamb meat has quite a strong smell. So the cloves kinda hide the meat aroma.
Traditionally, you have this minced meat and potato curry with either roti/ chapati, naan bread, or pitta bread. But it’s also yummy to have it in a bun with melted cheese on the top. It’s unusual, but I promise you it’s 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.
Thank you for reading the post this far. I hope you’re inspired to cook this Aloo Keema. 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?
Also, feel free to share the post and pin it in your Pinterest. And before you go, don’t forget to check out my other recipes that you’ll love.
- Not-too spicy chicken kebab patties.
- Pakistani lamb keema matar: lamb minced meat with green peas.
- Pakistani Dahi Baray recipe: lentils dumpling in yoghurt sauce.
- Mung bean curry recipe: Pakistani whole mung bean dal.
Take care and all the best.