Aloo Keema is a delicious and classic Pakistani recipe made with minced (ground) meat and potatoes. It’s usually served with roti, but is also super yummy with rice and a side of simple Kachumbar Salad and Cucumber Raita.
So today I’m sharing a very desi, very ubiquitous recipe that’s made all over Pakistan – Aloo Keema. What does Aloo Keema mean? Keema is ground or minced meat in Urdu, and Aloo is potato.
Aloo Keema recipe is a comfort food in Pakistan, and served with paratha and some achaar, it’s such a lovely combination!
It’s a humble, yet comforting and delicious recipe. It’s also a one pot recipe, which means its super easy to make, and little cleaning up is required.
Btw, do you spell it as Keema or Qeema? Whatever you prefer, it’s still a delicious recipe!!
So Which Keema should you use for this Aloo Keema?
Since keema is minced (ground) meat, you can choose between beef keema, mutton keema or even chicken keema. It comes down to your preference, and while most people make keema aloo with minced mutton, I like to use beef keema. Chicken keema is a great option too, since its a lean meat, and that also means the cooking time will be a little less too.
What Kind of Potatoes Work Best for Aloo Keema Curry?
Russet potatoes are ideal for this recipe, since they keep their shape and have a neutral taste.
So How Do You Make Pakistani Aloo Keema?
Keema Aloo is a one pot recipe, and it’s pretty easy to make. The only thing though is that it needs to be cooked for awhile, because one, we need to bhuno the keema (until the oil separates) and also, we need to allow for the potatoes to cook through fully.
Start by frying chopped onion in a little bit of oil, until its softened and just a little golden.
Then add the keema (I used beef keema), and ginger & garlic paste. Also add the spices at this point, and cook on high for 15 minutes or so, until you can see the oil separating and coming to the surface.
Add the tomatoes and about 1/4 cup water. Lower the heat, and cover the pot and cook for another 15 mins or so, until the tomatoes have softened and cooked.
Once the tomatoes have cooked, add the potatoes and another 1/4 cup of water. Also add the green chilli. Cover the pot once again, and cook for another 15 minutes, until the potatoes have cooked through. Keep stirring in between, or else the keema might stick to the bottom of the pot.
Once the potatoes are cooked through, remove the lid and let the keema cook for another few minutes, until the oil separates once again. Top with lots of chopped coriander.
And that’s it, easy peasy keema aloo recipe is ready!! 🙂
Note: For full recipe, please scroll down to the recipe card.
What to Serve with Keema Aloo?
Keema Aloo goes really well with roti, paratha, naan or boiled rice. It also pairs nicely with sides such as Cucumber Raita, Kachumber Salad and Green Chutney. I may have or may not have paired with with this delicious Greek Salad too, and there were no regrets at all. 🙂
Btw, this Aloo Keema also tastes delicious with this Daal. Yum, yum!
I do hope you try this class Pakistani recipe, and if you do, I’d love to hear your feedback!!
Enjoy! 🙂
Aloo Keema
Ingredients
- 4 tablespoons oil
- 1 medium red onion chopped finely
- 500 grams minced meat mutton, beef or chicken - I used beef
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 teaspoon kashmiri lal mirch kashmiri red chilli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt or to taste
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 3 medium tomatoes chopped finely
- 2 medium potatoes peeled and chopped into 1 inch cubes
- 1 green chilli
- 1/4 cup chopped coriander
- 1/4 - 1/2 cup water
Instructions
- In a large pot, heat the oil and saute the chopped onion until soft, translucent and lightly golden.
- Add the minced meat, the spices and the ginger garlic paste. Cook on high heat (stirring continuously) for about 15 minutes until the meat is pretty much cooked through, and you can start seeing the oil separating.
- Add the tomatoes, and about 1/4 cup water. Lower the heat and cover the pot. Cook for about 15-20 minutes (stirring occasionally), until the tomatoes have cooked through and softened.
- Now add the potatoes, green chilli and another 1/4 cup of water. Cover and cook until the potatoes are cooked through (stirring occasionally). This will take another 15 minutes or so.
- Once the potatoes are cooked through, remove the lid and increase the heat and cook the minced meat for about 4-5 minutes until you can see the oil separating again.
- Top with chopped coriander and serve immediately with rice or naan.
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