Recipe of Aloo Keema

Aloo Keema is an iconic Pakistani & North Indian dish along with curried, minced or ground meat (Keema) and potatoes (Aloo).
Keema curry, or keema, can be made with any meat, but Pakistani versions generally use beef.


Whole Spices (Omit any you don’t have)

  • cinnamon stick
  • cumin seeds
  • whole cloves
  • coriander seeds, optional
  • whole black peppercorns

Aloo Keema

  •  neutral oil (I use grape seed or avocado)
  • large onion, finely chopped
  •  garlic, crushed
  •  piece ginger, crushed
  •  ground beef, lean and full-fat both work, though lean is a bit more dry
  • large tomato (or 2 small), finely chopped
  • Serrano or Thai chili peppers, sliced
  • coriander powder
  • cumin powder
  • turmeric powder
  • red chili powder, or to taste
  • fresh ground black pepper
  • kosher salt, or to taste
  • plain, whole milk yogurt
  •  russet potato, peeled and cubed into 1/2″ cubes


  • garam masala, optional
  • fresh lemon juice
  • cilantro leaves, chopped


  • Heat a heavy-bottomed pan over medium-high heat. Once hot, add the oil, whole spices, and onions and sauté until the onions are golden brown (~8-10 min). Deglaze the pan with 2 tbsp of water.
  • Once the water dries up, add the garlic and ginger and sauté for a minute. Add ground beef and cook, stirring often, until it changes color and the moisture dries up (~4-5 min). Use a wooden spatula to break up the beef into small pieces to ensure no lumps.
  • Add the tomato, green chili pepper, ground spices, salt, and yogurt and continue to sauté for 4-5 minutes, or until the tomato breaks down and the oil starts to separate from the ground beef. Add the potatoes and 1/4 cup water and stir to combine.
  • Lower the heat to low-medium. Cover, and allow it to cook for 23-25 minutes (depending on the thickness of potato cubes), stirring once in between. The potatoes will be very tender.
  • If needed, turn the heat to high and sauté out any extra moisture. Turn off the heat and add the garam masala (if using), lemon juice, and cilantro. Give it a quick stir and serve hot with rice, roti, naan, bread, or anything else you’d like.


Sometimes we like to serve it with some crunchy vegetables like red onions or cucumber, but it’s so flavorful that it doesn’t really need much enhancement. In terms of pairing, Aloo Keema pairs well with just about anything:

  • Naan
  • Roti or Paratha
  • Basmati Rice
  • Good old’ sandwich bread


The smaller you cube the potatoes, the faster they’ll cook. I generally like to cut them into 1/2″-3/4″ cubes. To prevent browning, place the cubed potato in a bowl of water.

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