This is the ultimate recipe for Pakistani-style Aloo Keema (Ground Beef & Potato Curry)—a traditional Pakistani comfort food that’s flavorful, easy to make, and perfect with naan, chapati, or paratha. It's a one-pot dish that brings together spiced ground beef and tender potato in a flavorful curry for a homestyle meal just like it's made traditionally in many Pakistani homes.
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What is Aloo Keema?
Aloo Keema is a staple dish in Pakistani and North Indian cuisine, made with minced beef (traditionally but I use lamb here) and potatoes simmered in a fragrant, spiced curry base aka the masala. It’s a staple in many households; its versatile and super easy to prepare-comfort meal at its best! I personally serve this with paratha or chapati like I've always grown up eating.
Why you’ll love this recipe
- Authentic Flavor: This recipe captures the essence of traditional Aloo Keema with or without shorba with a perfect balance of spices.
- Simple & Quick: Using everyday ingredients, it’s an easy, one-pot dish that’s perfect for busy weeknights.
- Customizable: Adjust the spice levels, curry consistency, or serving options to suit your preferences. If you like it drier, then cook for longer till the liquid evaporates.
Tips for perfect Aloo Keema
- Sauté Thoroughly: Bhunai is super important when preparing South Asian curries. The technique refers to cooking the curry in fat (oil) on high heat until the moisture evaporates and the oil releases.
- Adjust Consistency: Add more water for a soupier texture called shorba. Make sure that your water is hot to create the shorba. If you like your Aloo Keema on the drier side, then cook until the moisture evaporates. Pretty simple, right?
- Potato Size: Smaller cubed potatoes cook much faster, so aim for small quarters. FYI, my husband hates big potato chunks so I take extra steps here :p
How to make Aloo Keema with Shorba
Shorba refers to a soup-like consistency of curry. My dad loves his Aloo Keema with a bit of shorba. Growing up I enjoyed Aloo Keema on the drier side and that has still not changed. To make Shorba, all you have to do is add more hot water and let the keema simmer until potatoes are tender.
How to serve Aloo Keema
- Naan or Paratha: Traditionally, this is how most curries are served so you can scoop up the masala.
- Basmati Rice: This is a bit less traditional but only you make the rules for your cooking; I just help guide you 🙂
- Keema Pav: This is inspired by Indian street food where flavorful minced meat (keema) is served with soft bread rolls called pav. Leftovers here will also be excellent!
Can I use other meats?
Yes, you can substitute ground lamb/mutton for the beef. I actually love using lamb, which is what I used for this recipe. If you're not keen on red meat, you can make this same recipe with chicken or even turkey (do adjust the salt accordingly).
How do I store leftovers?
Aloo Keema keeps well in the refrigerator for up to 3-4 days (always always give your leftovers a quick sniff test if you don't). Reheat on the stovetop or microwave.
Ingredients
Whole Spices (optional)
- ½ teaspoon cumin seeds, 1 black cardamom, ½ teaspoon whole black pepper, 3-4 whole cloves
- 1 black cardamom
- ½ teaspoon whole black pepper
- 3-4 whole cloves
Aloo Keema
- ½ cup oil
- 1 red onion chopped
- 1 lb ground lamb or beef butcher grind is the best
- 1 tablespoon ginger and garlic paste or crush together 5 garlic cloves + 1 thumb-sized piece of ginger for fresh paste
- 1 green chili crushed (add to the above if making fresh ginger garlic paste)
- 2 teaspoon kashmiri red chili
- ½ teaspoon red chili
- 1 ½ teaspoon ground cumin
- 1 tablespoon ground coriander
- ¼-1/2 teaspoon turmeric
- 1 ¼ tsp salt or to taste
- ½ teaspoon ground black pepper
- 2 tbsp whole milk yogurt
- 3 tomatoes pureed
- 3 small potatoes cut in small pieces
- 12-16 oz hot water approx. 1 ½ glass
Garnishes
- 1 tsp kasuri methi dried fenugreek
- 1 tsp garam masala
- ginger and cilantro for garnish
Instructions
- In your pan, heat up the oil and let the whole spices crackle for 30 seconds.
- Add the chopped onions and allow them to get translucent and soft, then add the ginger garlic and chili paste. Sautee for another minute till fragrant.
- Add the ground lamb and sauté the meat till its no longer pink then add the ground spices and sauté everything well for a good 3-5 minutes.
- Add yogurt and mix well for another 2-3 minutes before adding the tomato puree.
- Cover and let the keema cook for 10 minutes then add the potatoes and stir for another 3-4 mins until the potatoes get some color on them.
- Next add 1 ½ glasses of boiling water and let it come to a gentle boil. Cover and let the keema simmer for 15 minutes or until the potatoes are fork-tender.
- After 15 minutes, the Aloo keema should have a little gravy. If you like it drier, then cook for a few more minutes uncovered on high heat to evaporate the liquid.
- To garnish, add kasuri methi and garam masala (mix) followed by julienned ginger and fresh cilantro. Cover the pan for 5 mins with the heat off.
- Serve your Aloo Keema with roti/paratha and mint raita or chutney.
Mariam
I really liked it, you really need to salt to taste, but overall the flavors were 100% there!
Rookie With A Cookie
Thanks for the feedback Mariam. And yes, salt should be adjusted to tasted.
Rabia Bajwa
In your Instagram video, you added some tomatoe purée but it’s now showing any tomatoes in your recipe here ??
Rookie With A Cookie
Thanks for the callout Rabia! I updated the recipe card. I use tomato puree.
Rebecca
I’ll definitely try this recipe. I usually make it with lamb or turkey thigh mince and use curry powder and garam masala with fresh ginger and garlic and a cinnamon stick, and have never put yogurt in it but I will try that (I eat it with some yogurt instead). I will put fewer chillis in though…
Thank you
Eman Nizami
I made this recipe a few days ago and I must say it did not disappoint 😍 this recipe is so flavorful and tasty, my whole family were obsessed. I think I have to always use this recipe! Thanks so much for introducing this deliciousness! I also did a twist and added green bell peppers to the keema aloo, it turned out good!
Arvind
Hello Izzah - first of all thank you so much for this recipe - I am originally from Bombay and am used to having kheema-paav and bun maska at Iranian Cafes in South Bombay, so this recipe brought back fond memories. I made this over this past weekend and it turned out so good - My boy and me polished it in no time. I was slightly lazy to figure out chapati or roti so went with butter toasted sourdough bread slices which works well. I cannot cook to save my life, so to motivate me to actually prepare this delicious kheema I would like to thank you. Keep them recipes coming, Izzah.
Rookie With A Cookie
This made my morning. Thank you for the lovely words Arvind! Keema pav is absolutely delicious!
Samia
It is really really delicious. I just made this last night, had to limit the portions with my husband and children as they would have finished it off!
Rookie With A Cookie
I’m so happy to hear this was a success. Thank you for the feedback Samia!
Zainab Abidi
Love it
Rookie With A Cookie
thank you for the feedback Zainab!