Aloo Keema (Pakistani Ground Beef and Potato Curry) Recipe

Introduction

Aloo Keema is a comforting Pakistani curry made with ground beef and tender potatoes simmered in fragrant spices. This hearty dish offers a perfect balance of savory flavors and warming heat, ideal for a satisfying meal any day of the week.

Ingredients

• 500 g ground beef (lean or full-fat)
• 1 onion (finely diced)
• 3 tomatoes (sliced)
• ¼ cup cooking oil
• 1 tsp ginger (freshly minced)
• 1 tsp garlic (freshly minced)
• 1 black cardamom
• 4 black peppercorns
• 3 cloves
• 1 tsp red chili powder
• 1 ¼ tsp salt
• 2 tsp coriander powder
• 2 tsp cumin powder
• ½ tsp turmeric powder
• 2 small potatoes (cut into 2 cm / 1 inch cubes)
• 1 tsp garam masala
• 2 green chilies (sliced)
• 2 tbsp fresh coriander (chopped)
• 1 tbsp ginger (sliced)

Instructions

1. Step 1: Heat the oil in a pan and sauté the diced onion until it turns light golden. Add a splash of water to prevent the onion from browning further.
2. Step 2: Add the black cardamom, cloves, and black peppercorns. Let them release their aroma for about one minute.
3. Step 3: Stir in the sliced tomatoes, minced ginger, garlic, salt, red chili powder, turmeric powder, cumin powder, and coriander powder. Mix well, cover the pan, and cook until the tomatoes break down.
4. Step 4: Uncover the pan and stir-fry the tomato mixture on medium-high heat until oil starts to separate around the edges.
5. Step 5: Add the ground beef, mixing it thoroughly with the tomato sauce. Use a ladle to break up any lumps. Pour in ¼ cup of water, cover, and cook on medium-low heat for about 15 minutes until the meat is fully cooked.
6. Step 6: Uncover and increase heat to high, cooking for 5 minutes to evaporate any remaining moisture and allow the meat to release oil.
7. Step 7: Add the cubed potatoes and another ¼ cup of water. Cover and cook on medium-low heat until the potatoes are tender.
8. Step 8: Uncover the pan. For a drier curry, cook off any excess moisture. For a moister curry, add another ¼ cup of water, sprinkle garam masala, and let it simmer on the lowest heat for 3 to 4 minutes.
9. Step 9: Stir in the chopped coriander, sliced ginger, and green chilies. Cover and keep on low heat for 1 to 2 minutes to blend flavors.
10. Step 10: Turn off the heat and serve hot with warm roti, paratha, or basmati rice.

Tips & Variations

• You can substitute ground beef with ground lamb or chicken for a different flavor.
• Add peas or carrots along with the potatoes for extra vegetables.
• Adjust the amount of green chilies to control the heat level according to your taste.
• For a richer texture, cook the minced meat in ghee instead of oil.

Storage

Store leftover aloo keema in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave until piping hot, adding a splash of water if the curry has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare aloo keema without potatoes?

Yes, you can omit the potatoes for a simpler minced meat curry. The dish will still be flavorful but without the added texture and heartiness of potatoes.

Is it possible to make this dish in a slow cooker?

Absolutely. Brown the onions and spices first, then transfer all ingredients except fresh herbs and chilies to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add fresh coriander, ginger, and chilies before serving.

Aloo Keema (Pakistani Ground Beef and Potato Curry) Recipe

---

★★★★★

4.8 from 66 reviews

• Author: Simon
• Total Time: 55 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

Aloo Keema is a classic Pakistani ground beef and potato curry that combines aromatic spices, tender minced meat, and soft potatoes into a flavorful and hearty dish. Perfectly spiced with garam masala, chili, and fresh herbs, it is traditionally served hot with roti, paratha, or basmati rice, making it a comforting meal for any occasion.

---

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 500 g ground beef (lean or full-fat)
• 1 onion (finely diced)
• 3 tomatoes (sliced)
• 2 small potatoes (cut in 2 cm / 1 inch cubes)
• 2 green chilies (sliced)
• 2 tbsp fresh coriander (chopped)
• 1 tbsp ginger (sliced)

Spices and Seasonings

• ¼ cup cooking oil
• 1 tsp ginger (freshly minced)
• 1 tsp garlic (freshly minced)
• 1 black cardamom
• 4 black peppercorns
• 3 cloves
• 1 tsp red chili powder
• 1¼ teaspoon salt
• 2 teaspoon coriander powder
• 2 teaspoon cumin powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala

---

Instructions

1. Sauté Onion: In a pan, heat the cooking oil over medium heat. Add the finely diced onion and sauté until it turns light golden. Add a splash of water intermittently to prevent the onion from browning too quickly.
2. Add Whole Spices: Add the black cardamom, cloves, and black peppercorns to the pan. Let them cook for about a minute, releasing their aromatic flavors into the oil.
3. Add Tomatoes and Aromatics: Incorporate the sliced tomatoes, freshly minced ginger, and garlic into the pan. Add salt, red chili powder, turmeric, cumin powder, and coriander powder. Stir well, then cover the pan to allow the tomatoes to break down and soften.
4. Stir-Fry Tomato Mixture: Remove the lid and increase to medium-high heat. Stir-fry the tomato mixture until the oil begins to separate and seeps out from the sides, intensifying the flavors.
5. Cook Ground Beef: Add the ground beef to the pan. Stir thoroughly to combine it with the spicy tomato sauce. Use a ladle to break up any lumps. Pour in ¼ cup water, cover the pan, and cook on medium-low heat for approximately 15 minutes until the meat is fully cooked.
6. Fry Off Excess Moisture: Uncover the pan and increase the heat to high. Allow any remaining moisture to evaporate and fry the meat for 5 minutes until it releases oil, enhancing the texture and flavor.
7. Add Potatoes: Add the cubed potatoes along with another ¼ cup of water. Cover the pan and simmer on medium-low heat until the potatoes become tender, about 10-15 minutes.
8. Adjust Consistency and Simmer: Uncover and dry any excess moisture if you prefer a drier dish. For a moist curry, add an additional ¼ cup of water. Sprinkle the garam masala over the curry and let it simmer on the lowest heat for 3-4 minutes to meld all the flavors.
9. Add Fresh Garnishes: Stir in the chopped fresh coriander, sliced ginger, and green chilies. Cover the pan again and keep on low heat for 1-2 minutes to infuse the fresh aromas.
10. Serve: Turn off the heat and serve the Aloo Keema hot with warm roti, paratha, or basmati rice for a complete meal.

Notes

• Use lean or full-fat ground beef depending on your preference for richness.
• Adding water at intervals helps the meat cook evenly and the potatoes become tender without sticking.
• If you prefer a milder dish, reduce or omit the green chilies and red chili powder.
• Black cardamom and whole spices contribute a distinct smoky aroma—don’t skip these for authentic flavor.
• Leftovers store well in the refrigerator and taste even better the next day after flavors meld.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Pakistani

Keywords: Aloo Keema, ground beef curry, Pakistani recipes, potato curry, spicy beef curry, traditional Pakistani dish