Easy Pakistani Aloo Keema Recipe

 Aloo Keema is a classic Pakistani dish made with minced meat (keema) and potatoes (aloo) cooked in a rich, spiced gravy. This wholesome dish is easy to make, full of comforting flavors, and pairs perfectly with warm roti or steamed rice.

 Let’s make this flavorful dish step by step!

Ingredients

For the Keema (Minced Meat) Base:

• 1 pound (approximately 500g) of keema – beef or mutton work best

• 2 medium onions, finely chopped

• 2 tomatoes, pureed

• 2 tbsp ginger-garlic paste

• 2 green chilies, chopped

• ½ cup fresh coriander, chopped

• ½ tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp coriander powder

• 1 tsp cumin powder

• 1 tsp garam masala

• ½ cup oil or ghee

• Salt to taste

For the Potatoes:

• 3-4 medium potatoes, peeled & cubed

• ½ tsp cumin seeds (zeera)

• 1 bay leaf (optional)

For Garnish:

• Fresh coriander

• Ginger slices

• Green chilies

Instructions

Step 1: Sauté Onions & Spices

1. Heat oil in a pot and add chopped onions. Fry until golden.

2. Add ginger-garlic paste and sauté for 1 minute.

3. Next, stir in the tomato puree, chopped green chilies, and all your ground spices - including turmeric, chili powder, coriander, cumin, and garam masala.Cook until oil separates.

Step 2: Cook the Keema

1. Add minced meat and cook on medium heat, breaking lumps until it turns brown (10-12 mins).

2. Add 1 cup water, cover, and simmer for 20-25 mins until meat is tender.

Step 3: Add Potatoes

1. In a separate pan, lightly fry potatoes with cumin seeds until slightly golden.

2. Carefully fold the potatoes into the keema mixture, then pour in half a cup of water.

3. Reduce heat to low, cover the pot, and let cook until the potatoes are perfectly soft (15-20 minutes).

Step 4: Garnish & Serve

1. Sprinkle fresh coriander, ginger slices, and green chilies.

2. Serve hot with roti, naan, or steamed rice!

Why This Recipe Works

✔ One-Pot Comfort Food – Easy to make yet packed with flavor.
✔ Kid-Friendly – Mildly spiced, perfect for family meals.

✓ Meal-Prep Champion – Leftovers taste even more delicious after the flavors meld overnight.

Pro Tip: Elevate the dish by melting in a tablespoon of butter at the end for added silkiness

FAQs About Pakistani Aloo Keema

Here are some commonly asked questions about Aloo Keema to help you perfect this delicious dish:

Can I substitute chicken mince for the red meat in this recipe?

Yes! Chicken mince adapts beautifully to this recipe, though it requires less cooking time - just 15-20 minutes until perfectly done. Adjust cooking time to prevent dryness.

2. How do I make Aloo Keema less oily?

• Use lean minced meat.

• Reduce oil (¼ cup is enough).

• Drain excess oil after cooking.

3. Why are my potatoes mushy?

• Avoid over-stirring after adding potatoes.

• Pre-cooking the potatoes in oil helps them maintain their shape and texture in the final dish.

4. Can I make it in a pressure cooker?

Yes!First pressure cook the seasoned minced meat for 2 whistles, then incorporate potatoes and cook for 1 more whistle.

5. How long does Aloo Keema stay fresh?

• Fridge: 3-4 days.

• Freezer: friendly for 1 month - revive leftovers by adding a splash of water while warming.

6. What can I serve with Aloo Keema?

• Roti/naan

• Steamed rice

• Salad & raita

7. Can I add other vegetables?

Yes! Peas, carrots, or bell peppers make great additions.