Aloo keema is the kind of curry that shows up on Pakistani dinner tables at least once a week — simple minced meat and potatoes simmered in a spiced tomato gravy until everything is tender and full of flavor. Whether you call it aloo keema or keema aloo, this classic Pakistani mince and potato curry is the ultimate comfort food: quick enough for a weeknight, satisfying enough for guests, and perfect with hot roti or naan.
This easy aloo keema recipe uses everyday ingredients and one pot. The secret is letting the onions brown properly and giving the mince enough time to cook through so the curry turns rich and savory rather than watery. Follow the steps below and you will have a restaurant-worthy plate of aloo keema in under 45 minutes.
Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 4–5
Ingredients:
- 500g beef or mutton mince (keema)
- 3 medium potatoes, peeled and cut into chunks
- 2 large onions, finely chopped
- 2 medium tomatoes, chopped (or ½ cup tomato puree)
- 2–3 green chilies, slit lengthwise
- 1 tbsp ginger-garlic paste
- ½ cup oil or ghee
- 1 tsp cumin seeds
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1½ tsp salt (adjust to taste)
- 1 tbsp coriander powder
- 1 tsp garam masala
- 2 cups water
- Fresh coriander leaves, chopped (for garnish)
- 1-inch piece of fresh ginger, julienned (for garnish)
Instructions:
- Brown the onions. Heat oil or ghee in a heavy-bottomed pot or wok over medium heat. Add the cumin seeds and let them sizzle for a few seconds, then add the chopped onions. Fry, stirring often, until the onions turn deep golden brown — about 8–10 minutes. This browning is what gives your aloo keema its rich color and flavor.
- Cook the ginger-garlic paste. Add the ginger-garlic paste and fry for 1–2 minutes until the raw smell disappears. Stir in the red chili powder, turmeric, salt, and coriander powder, and cook for another minute so the spices bloom in the oil.
- Add tomatoes and make the base. Add the chopped tomatoes and cook, stirring occasionally, until they soften completely and the oil starts to separate from the masala at the edges — about 5–6 minutes. This bhunofying step is the backbone of a good keema aloo curry.
- Add the mince. Add the minced meat and break it up with your spoon so no lumps form. Cook on medium-high heat for 6–8 minutes, stirring frequently, until the mince changes color and the water it releases dries up.
- Add potatoes and water. Add the potato chunks and slit green chilies, stir to coat them in the masala, then pour in 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20–25 minutes, or until the potatoes are completely tender and the curry has thickened.
- Finish and garnish. Stir in the garam masala and simmer uncovered for 2–3 more minutes so the gravy thickens to your liking. Garnish with fresh coriander leaves and julienned ginger. Serve hot with roti, naan, or steamed rice.
Tips:
- Choose the right mince. Beef keema with a little fat (around 15–20%) makes the juiciest aloo keema. Very lean mince can turn dry; if yours is lean, add an extra tablespoon of oil or ghee.
- Cut potatoes evenly. Uniform potato chunks cook at the same rate, so no piece is hard while another turns to mush. Medium chunks — about 1.5 inches — hold their shape best.
- Don’t rush the onions. Pale onions make a pale, weak curry. Take the full 8–10 minutes to brown them deeply; this is the single biggest difference between average and great keema aloo.
- Adjust the gravy. For a thicker curry, simmer uncovered at the end; for more gravy to mop up with roti, add half a cup of extra water. You can also mash one potato chunk into the gravy to thicken it naturally.
- Make it ahead. Aloo keema tastes even better the next day as the spices settle into the meat and potatoes. Store leftovers in the fridge for up to 3 days.
FAQs:
Can I make aloo keema with chicken mince?
Yes. Chicken keema works well and cooks faster — reduce the covered simmering time to about 12–15 minutes after adding the potatoes, and check that the potatoes are tender before serving.
Why is my keema watery?
A watery curry usually means the mince wasn’t cooked down before adding water, or the curry didn’t simmer uncovered long enough at the end. Let the mince dry out after adding it, and finish with 3–5 minutes of uncovered simmering to thicken the gravy.
Can I freeze aloo keema?
Absolutely. Cool it completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat on the stove with a splash of water. Add fresh coriander and ginger when serving.