Aloo Keema Recipe

آلو قیمہ

Pakistani aloo keema with beef mince and tender potatoes cooked in a concentrated tomato masala with green chillies and everyday spices.

Key cooking point: Brown the mince before adding tomatoes for deeper flavour.

Pakistani aloo keema with minced meat, potatoes and green chilli in a reduced masala
Aloo keema with minced meat and potatoes cooked in a concentrated masala. Image: Miansari66 · Wikimedia Commons · CC0 1.0 · cropped/resized for display
Prep15 min Cook35 min Total Serves5 CategoryBeef
Published by Pakistan Food Last updated: Editorial standardsReport a correction

Ingredients for Aloo Keema

  • 500 g beef mince
  • 3 medium potatoes, peeled and cut into even cubes
  • 1 onion, finely chopped
  • 3 tomatoes, chopped
  • 1 tbsp ginger-garlic paste
  • 2 green chillies, sliced
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • ½ tsp turmeric
  • ½ tsp garam masala
  • 3 tbsp cooking oil
  • Salt to taste and fresh coriander for finishing

How to Make Aloo Keema — Step by Step

  1. Step 1Heat the oil, add cumin seeds and cook the onion until softened and lightly golden.
  2. Step 2Add the ginger-garlic paste and beef mince. Break the mince apart thoroughly and cook until it changes colour and much of its released moisture evaporates.
  3. Step 3Add the tomatoes, green chillies, coriander powder, red chilli, turmeric and salt. Cook until the tomatoes soften and the masala becomes cohesive.
  4. Step 4Add the potato cubes with only enough water to help them cook, cover and simmer gently until the potatoes are tender and the beef is fully cooked.
  5. Step 5Remove the lid and reduce any excess liquid while stirring gently so the potatoes keep their shape and the keema remains moist rather than dry.
  6. Step 6Finish with garam masala and fresh coriander, taste for salt and serve hot with roti or naan.

Technique That Matters

Cook the mince and masala first, then add evenly cut potatoes with only enough liquid to soften them. Once the potatoes are nearly tender, uncover and reduce carefully so they stay intact while the keema remains moist.

Visual & Doneness Cues

  • Mince should be broken into small even pieces before potatoes are added.
  • Potato cubes should be fork-tender without collapsing.
  • Masala should coat both mince and potatoes instead of pooling as thin gravy.
  • A final stir should not turn the potatoes into mash.

Aloo Keema Cooking Tips

  • Brown the mince before adding tomatoes for deeper flavour.
  • Cut potatoes evenly so they finish at the same time.
  • Do not over-stir once potatoes soften or they may break.

Mistakes to Avoid

  • Cutting potatoes into mixed sizes.
  • Adding potatoes before the mince-tomato base is developed.
  • Using too much water and then overcooking to remove it.
  • Stirring vigorously after potatoes become tender.

Substitutions & Adjustments

  • Mutton mince can replace beef with timing adjusted to fat content.
  • Use waxier potatoes if you want cubes that hold shape especially well.
  • Green chilli can be reduced without changing the cumin-coriander base.

Storage & Reheating

Storage: Transfer leftovers to shallow covered containers and refrigerate within 2 hours. Use within 3–4 days, or freeze for longer storage. Reheat the portion being served until steaming hot throughout.

Reheating: Warm gently in a pan with a small splash of water, folding rather than stirring hard so the potatoes stay intact. Reheat until steaming hot throughout.

Questions About Aloo Keema

How do I stop keema from forming large lumps?

Add the mince to the hot onion mixture in small portions and break it apart with a wooden spoon while it changes colour. Keep stirring until the mince is evenly separated.

Can I use frozen peas in aloo keema?

Yes. Add frozen peas near the end so they heat through without becoming soft. Fresh peas may need a little longer, depending on their size.

Why has my aloo keema become dry?

The pan may have been too hot or the mince cooked uncovered for too long. Add a small splash of water, cover briefly, and keep the final gravy moist rather than watery.

Serving idea: Serve with roti or naan and a simple onion-cucumber salad.

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