Pakistani
Aloo Keema
A comforting Pakistani mince and potato curry cooked with browned onions, tomatoes, green chilies, and warm spices. The keema is bhunaoed until rich and fragrant, then finished with fresh coriander and garam masala.
Ingredients
- Beef or mutton mince250g
- Potatoes, peeled and cut into small cubes2 medium
- Onion, finely sliced1 medium
- Tomatoes, finely chopped2 medium
- Ginger garlic paste1 tbsp
- Green chilies, slit2
- Neutral oil3 tbsp
- Cumin seeds1/2 tsp
- Turmeric powder1/4 tsp
- Red chili powder1 tsp
- Coriander powder1 1/2 tsp
- Salt3/4 tsp, or to taste
- Water3/4 cup
- Garam masala1/2 tsp
- Fresh coriander, chopped2 tbsp
- Fresh ginger, julienned1 tsp
Method
- Heat the oil in a heavy pan over medium heat, add the cumin seeds, and let them sizzle for a few seconds.
- Add the sliced onion and fry, stirring often, until golden brown at the edges.
- Add the ginger garlic paste and cook for 1 minute until the raw smell disappears.
- Add the mince and fry on medium-high heat, breaking it up well, until it changes color and its moisture begins to dry.
- Add the turmeric, red chili powder, coriander powder, and salt, then bhunao for 3 to 4 minutes until the oil starts to separate.
- Add the chopped tomatoes and cook, stirring and mashing them into the masala, until soft and glossy.
- Add the cubed potatoes and slit green chilies, then stir well to coat them in the keema masala.
- Pour in the water, bring to a simmer, cover, and cook on low heat for 18 to 22 minutes until the potatoes are tender and the mince is fully cooked.
- Uncover and cook on medium heat for 3 to 5 minutes, stirring gently, until the curry is thick and the oil rises slightly at the edges.
- Sprinkle in the garam masala, fresh coriander, and ginger juliennes, then cover and rest for 5 minutes before serving.
Common questions
Can I use chicken mince instead of beef or mutton in Aloo Keema?
Yes. Use chicken mince, but cook it a little less than beef or mutton because it dries out faster. Add a splash extra water if needed, and stop as soon as the mince is cooked through and the potatoes are tender.
How do I know when the potatoes and keema are fully cooked?
The potatoes should be easily pierced with a fork but not falling apart. The mince should look fully browned and no longer pink, with the masala thickened and the oil beginning to separate at the edges.
What are the most common mistakes when making Aloo Keema?
The biggest mistakes are under-browning the onions, not cooking off the mince moisture, and adding too much water. Also avoid stirring too little after adding potatoes, or they may stick and break unevenly.
How should I store leftover Aloo Keema, and how long does it keep?
Cool it quickly, then store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water. It also freezes well for about 1 month, though potatoes may soften slightly.
What should I serve with Aloo Keema?
It pairs well with roti, naan, or steamed basmati rice. Add sliced onions, lemon wedges, and fresh coriander on the side if you have them. A simple yogurt raita also balances the spices nicely.