Aloo Keema – Our one-pot, homestyle aloo keema is a made with ground beef and potatoes sautéed in tomato, onion, garlic, ginger, and warm spices. We serve ours with naan, roti, or Basmati Rice.
WHAT IS ALOO KEEMA?
Aloo Keema or Qeema is a traditional Pakistani and North Indian dish and a staple for most families, including ours. If you’re new to cooking Indian food, this recipe is a great place to start! Keema means minced or ground in English, and that’s exactly how we prepare the beef. Ground beef (keema) and potatoes (aloo) cook together for our easy-to-make aloo keema recipe; this simple yet mouthwatering meal is ready in less than an hour!
WHAT YOU NEED TO MAKE THIS RECIPE
- Ghee: Ghee is a staple used to cook Indian and Pakistani cuisine, and it develops a deep, nutty flavor. I use ghee to fry the potatoes and flavor the dish.
- Potato: I use small potatoes like red, Yukon gold, or fingerling to make this recipe, but diced russet potatoes works as well.
- Onion: Onion cooks with ground beef, garlic, ginger tomato, and keema seasoning for maximum flavor.
- Ginger: Ginger is my favorite ingredient; there’s something about the freshly minced ginger cooked alongside the beef. I also garnish with fresh ginger for textural variation and a bit of a kick.
- Green Chilis: Slit lengthwise, green chilies add heat that doesn’t overwhelm.
- Roma Tomato: Puree fresh tomatoes beforehand in a blender or food processor. In a pinch, add a 1/2 can of diced tomatoes. You can also chop the tomatoes and sweat them down over low heat; this results in a thicker gravy; however, the process may increase the cooking time.
- Keema Masala: Season the meat with coriander powder, cumin powder, turmeric, Kashmiri chili powder, black pepper, kosher salt, and Garam Masala. Keema is one of those meals we make on the fly in our home, so I often replace the fresh spices with Laziza Keema Masala simply out of ease. You can find this spice mix at your local Indian market; some Asian markets may also carry it.
- Ground Beef: We use ground beef, but you can replace it with chicken, lamb, or mutton. If you’re vegetarian, go ahead and use ground beyond meat.
- Cilantro: Brightens and flavor the dish with fresh cilantro.
WHAT IS KEEMA MADE OUT OF?
Aloo Keema is a versatile meal with interchangeable ingredients, so get creative. Let’s start with the protein. Ground beef (beef keema) is the most popular meat option in Pakistan and North India. Other variations include ground chicken (chicken keema), ground goat (mutton keema), and ground lamb (lamb keema); you can also use ground turkey. The most common vegetable additions are potato (aloo keema) and peas (matar keema), or a combination of the two (aloo matar keema).
HOW TO MAKE ALOO KEEMA
The full recipe with measurements is in the recipe card below.
Warm ghee in a heavy-bottomed pan and cook the potatoes until they turn golden brown for about 15 minutes. Set them aside.
In the same pan, fry onions, garlic, ginger, and chilies until the onions become translucent and soften for about 5 minutes.
Stir in the coriander powder, cumin powder, turmeric, Kashmiri chili powder, black pepper, kosher salt, and Garam Masala. Continue cooking for another minute.
Increase the heat and add the ground beef. Cook until brown and heated through for about 10 minutes.
Pour in the tomato puree and increase to high heat until the mixture comes to a boil. Then, reduce the heat and simmer for another 10 minutes.
Stir in the reserved potatoes and add cilantro.
Garnish with fresh ginger and serve with Basmati Rice, roti, or naan.
COOKING TIPS
- If using lean ground beef, consider adding more ghee during the cooking process if the mixture looks dry. The desired texture for keema is a nice glaze, so a ton of liquid is not necessary. A teaspoon or two should be fine. If using fatty ground beef, you will likely need to drain some of the liquid as the mixture cooks down to achieve the desired consistency.
- We rely heavily on a cooking technique called “bhunnai.” During this process, the beef cooks over high heat and fry alongside tomatoes and spices rather than adding water or yogurt. Gasp, I know! The result is highly concentrated and flavorful curried meat. Other recipes that use this cooking technique are Bhuna Gosht or Chicken Karahi.
- Use a wok, heavy-bottomed pan, or karahi for cooking the ground beef; this will help regulate the high as the meal cooks.
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SERVING SUGGESTIONS
- Naan, Roti, Paratha, Chapati
- Basmati Rice, Yakhni Pulao
- Avocado Cucumber Tomato Salad, Chickpea Salad
- Easy Raita, Chutney
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store leftovers in an airtight container; they will keep for 3-5 days.
- Freeze – Allow the dish to cool, then add it to a freezer-safe container or bag. Aloo keema will keep 2 months.
- Thaw: When you’re ready to eat, defrost it in the fridge overnight.
- Reheat – Warm leftovers on the stovetop and prepare your sides.
WHAT DISHES CAN BE MADE FROM KEEMA?
- Add boiled or scrambled eggs to the leftovers and serve it with paratha and mango achar; this is a go-to breakfast or brunch in our family.
- Make keema samosas by adding the keema mixture to an egg roll wrapper. Wrap it in a triangular shape and bake for 20 minutes, flipping halfway through.
- Serve the keema on sandwich bread or in a tortilla for a quick lunch.
FREQUENTLY ASKED QUESTIONS
How can I make keema vegetarian? Can I make it vegan?
This recipe isn’t traditionally vegetarian or vegan, but you can easily make it that way.
1. Follow the instructions using a meat substitute like Beyond Meat to make soya keema.
2. Make vegetable keema using cauliflower, broccoli, or a combination of the two. Pulse the vegetables in a food processor to give them a rice-like texture, similar to ground beef, and follow the recipe instructions, adjusting the cooking time for the vegetables.
To make this recipe vegan, replace the ghee; I recommend using grapeseed oil.
Can I make aloo keema in the Instant Pot?
1. Warm ghee in an Instant Pot on saute mode.
2. Add potatoes and cook until they become golden brown for about 15 minutes. Set them aside.
3. The the same Instant Pot, fry the onions, garlic, ginger, and chilies until the onions become translucent and soften for about 8 minutes.
4. Stir in the coriander powder, cumin powder, turmeric, Kashmiri chili powder, black pepper, kosher salt, and Garam Masala. Continue cooking for another minute.
5. Add the ground beef, breaking it up with a meat chopper until finely minced. Cook until brown and heated through for about 10 minutes.
6. Pour in the tomato puree and give it a quick stir. Secure the lid, and set the Instant Pot to manual low pressure for 8 minutes, then release the pressure.
7. Stir in the reserved potatoes and cilantro.
8. Garnish with ginger and serve with naan, roti, or Basmati Rice.
Can I make this recipe in a slow cooker or Crockpot?
1. Combine the ingredients in a Crockpot.
2. Set the Crockpot on low, and let it cook for 6 hours.
3. Garnish with ginger and serve it with naan, roti, or Basmati Rice.
How to get rid of the Keema smell?
Use lean ground beef, which has less smell than beef with higher fat content. Don’t skip cooking the keema over medium-high heat and stirring until the water that naturally releases from the ground beef and onions completely evaporates. This process is called bhun, and not only does it remove the smell, but it also deeply flavors the ground beef.
YOU SHOULD ALSO TRY:
- Authentic Chana Masala Recipe
- Garam Masala
- Masoor Dal (Instant Pot and Stovetop)
- Eid Recipes
- And more Pakistani favorites!
⭐️ Rate the Recipe
Feedback is Valuable – It helps us improve and update our recipes, so we can provide delicious meals you love. Consider leaving a comment or rating below the recipe card, and feel free to share your adaptations or ask any questions. We cannot wait to hear about what you’ve made.
Aloo Keema (Ground Beef and Potato Curry)
Equipment
Ingredients
- ½ tablespoon ghee
- 3-4 small red or yukon gold potatoes, ¼- inch cubes
- ½ medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2- inch ginger, peeled and finely minced, plus thin batons to garnish
- 1-2 Thai green chilies, slit lengthwise
- 2 medium Roma tomatoes, pureed
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon turmeric
- 1 teaspoon Kashmiri chili powder
- ½ teaspoon black pepper, coarse ground
- 1 teaspoon kosher salt
- ½ teaspoon garam masala
- 1 pound ground beef, finely minced
- ½ cup cilantro, chopped, plus more to garnish
Instructions
- Warm ghee in a heavy-bottomed pan over medium heat. Then, add potatoes and cook until they turn golden brown for about 15 minutes. Set them aside.
- In the same pan, fry onions, garlic, ginger, and chilies until the onions become translucent and soften for about 5 minutes.
- Stir in the coriander powder, cumin powder, turmeric, Kashmiri chili powder, black pepper, kosher salt, and Garam Masala. Continue cooking for another minute.
- Increase the heat and add the ground beef, breaking it up with a meat chopper until finely minced. Cook until brown and heated through for about 10 minutes.
- Pour in the tomato puree and increase to high heat until the mixture comes to a boil. Then, reduce the heat and simmer for another 10 minutes.
- Stir in the reserved potatoes and add cilantro.
- Garnish with fresh ginger and serve with naan, roti, or Basmati Rice.
Notes
- If using lean ground beef, consider adding more ghee during the cooking process if the mixture looks dry. The desired texture for keema is a nice glaze, so a ton of liquid is not needed. A teaspoon or two should be fine. Oppositely, if using high-fat ground beef, you will likely need to drain off some of the liquid as the mixture cooks down to achieve the desired consistency.
- We rely heavily on a cooking technique called “bhunnai.” During this process, the beef cooks down in its own juices over high heat, then fry’s alongside tomatoes and spices, rather than adding water. Gasp, I know! The result is highly concentrated and flavorful curried meat. For other recipes that use this technique, check out our Bhuna Gosht or Chicken Karahi.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Roma
Saturday 4th of June 2022
Love keema matter aloo. This is a fantastic recipe.
Tressa Jamil
Tuesday 7th of June 2022
Yes, keema matar is amazing also.
Bianca
Friday 3rd of June 2022
This is pure comfort food! Absolutely loved it.
Tressa Jamil
Friday 3rd of June 2022
It's one of those meals that make you feel at home, for sure.
Giangi
Tuesday 31st of May 2022
Thank you for the very easy instructions to follow. We all loved this dish and my family wanted more.
Tressa Jamil
Friday 3rd of June 2022
Keema is one of our family's go-to meals; I am glad they enjoyed it.
Olga Veiga Gonzalez
Monday 30th of May 2022
Seems delicious and easy to make! I will try this for sure
Tressa Jamil
Friday 3rd of June 2022
Be sure to let us know what you think when you've made it!
fede
Monday 30th of May 2022
I and my family were looking for a good Indian recipe and we decided to make this one. It was so good and super easy to follow. We will make it again!
Tressa Jamil
Friday 3rd of June 2022
I hope it becomes a family favorite for you like it is in our home.