Aloo Keema Recipe (Minced Meat and Potato Curry)
Aloo keema is minced meat cooked with potatoes in a dry, thick masala. It is a weeknight staple that is ready in about an hour and goes well with roti or paratha.
It is a very forgiving recipe that uses a handful of spices.
Why you will like this version
- Ready in under an hour.
- A thick masala that goes in roti or paratha.
- Uses a few simple spices.
What is aloo keema?
Keema means minced meat and aloo means potato. It is a home-cooking dish across Pakistan and North India. It is cooked dry or semi-dry, never soupy.
Ingredients that matter
- Mince: beef or mutton with 15 to 20 percent fat.
- Small potato cubes: cut small so they cook with the mince.
- Yogurt: adds tang and tenderises.
Tips for the best aloo keema
- Brown the mince well before adding water, breaking up lumps.
- Cook until the oil separates for a rich flavour.
- Cover while the potatoes cook so they steam through.
Aloo Keema Recipe (Minced Meat and Potato Curry)
Aloo Keema Recipe (Minced Meat and Potato Curry)
A quick Pakistani aloo keema with beef or mutton mince and potatoes in a thick, spiced tomato masala.
Ingredients
Method
- Heat the oil and add the cumin seeds. Add the onions and fry until golden, about 10 minutes.
- Add the ginger garlic paste, then the mince. Break up the lumps and cook on high heat for 8 to 10 minutes until browned.
- Add the tomatoes, yogurt, chili powder, coriander, turmeric and salt. Cook for 10 minutes until the oil separates.
- Add the potatoes and 0.5 cup hot water. Cover and cook on low for 15 to 20 minutes until the potatoes are tender.
- Stir in garam masala, green chilies and coriander. Serve with roti or paratha.
Notes
Keema tastes even better the next day.
Frequently asked questions
Can I use chicken mince?
Yes, but it cooks faster. Reduce the cooking time by about 10 minutes.
How do I make it less dry?
Add 0.5 cup hot water with the potatoes.
Can I add peas?
Yes, add 1 cup frozen peas with the potatoes.
