Pakistani aloo keema: minced meat and potato curry

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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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Pakistani aloo keema - minced meat and potato curry

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.

Aloo keema - minced meat and potato curry

Aloo keema - minced meat and potato curry

Yield: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

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.

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.
  • 10-15 whole cloves.
  • 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, cloves, 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 high-medium. Let it cook for a while until the cooking gets started then turn the heat to low. Cook for about 30 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 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 into your curry. 
  9. Let it cook for about 10 minutes, then put the oil in. Stir well and let it cook further for another 10 minutes.
  10. When you see your curry looks juicy and rich. And the oil kinda 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 chilli powder. I like using paprika powder because it gives a bit of colour to the curry. If I use more chilli powder, the dish will be too spicy for my kids 😄. 
  • When it comes to chilli powder, feel free to adjust to your own preference. Also, bear in mind that there are different strengths of chilli powder. So you may want to put as much chilli powder that gives the heat that you like.
  • 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 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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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.

Take care and all the best.

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