Aloo Keema is a popular South Asian dish that features a combination of minced meat and potatoes. In this recipe, I am using lamb, but beef or chicken can also be substituted.

The minced meat and potatoes are cooked together with a mix of basic Pakistani spices. It is a cozy and comforting dish that people in Pakistan, India and Bangladesh really like.

About The Recipe

The term “Aloo” refers to potatoes, while “Keema” refers to minced meat. The dish includes basic ingredients such as onions, tomatoes, garlic, ginger, and a variety of basic spices. I mention the term “basic spices” so you won’t have trouble finding them, and you can make the dish using ingredients already in your pantry.

It’s a simple recipe that can be easily made at home, and serve with rice, roti (Pakistani flatbread), or naan with a side of sliced onions or salad of your choice.

Explore similar minced meat recipe
Keema Curry

How To Make Aloo Keema ( Stepwise Guide )

1. Heat oil in a pan over medium flame. Once the oil is heated, add whole spices (black cardamom, star anise, black peppercorns, cinnamon stick, cumin seeds, curry leave) and dried fenugreek leaves. Sauté them until fragrant.

2. Add chopped onions to the pan and sauté them until they turn golden brown.

3. Add ginger-garlic paste to the browned onions. Fry the mixture until the raw smell of garlic dissipates.

4. Add chopped tomatoes along with salt, turmeric powder, and chili powder to the pan. Fry the mixture until the oil starts to separate from the tomatoes.

5. Add the minced meat to the pan and fry it for 7-10 minutes until it is partially cooked and the oil starts to appear on the surface.

6. Pour 4 cups of water into the pan and cover it with a lid. Reduce the flame and let the meat cook for 30-40 minutes, stirring occasionally to prevent sticking.

7. When the meat is 80% cooked, add diced potatoes and tamarind pulp to the curry. Add more water if needed. Continue cooking the curry for an additional 15-20 minutes or until both the meat and potatoes are fully cooked and tender.

8. Sprinkle the roasted ground coriander seeds when the curry is done, and garnish with chopped green chilies, ginger and fresh cilantro and serve hot with rice or chapati.

Pressure Cooking Process

Cooking Aloo Keema in a pressure cooker instead of on the stovetop saves time and gets your meal ready in just 45 minutes instead of the usual 1.5 to 2 hours. Here’s how to do it easily:

1. Start by heating oil in the pan. When the oil is hot, add whole spices and dried fenugreek leaves on medium flame.
2. Add chopped onions and cook until they turn brown.
3. Once the onions are browned, add ginger-garlic paste and fry to remove the raw garlic smell.
4. Add chopped tomatoes and spices (salt, turmeric powder, and chili powder). Cook until the oil separates (about 5-7 minutes). Add a little water if the masala sticks to the bottom, but don’t let it burn.
5. Add the minced meat and fry for 7-10 minutes until oil appears on the surface. Then add 2 cups of water, cover the lid, and pressure cook the meat for 10 minutes after a whistle.
6. After 10 minutes, release the pressure, add potatoes and tamarind pulp. Also, add 1 more cup of water. Pressure cook for another 10 minutes after the whistle until the meat and potatoes are cooked.
7. Garnish with chopped green chillies, ginger, and cilantro. Your Aloo Keema is now ready to be served!

Choosing The Right Quality of Minced Meat

1. Freshness: Choose fresh minced meat that has a bright red color. Avoid meat that looks discolored or has a sour smell.

2. Fat Content: For Aloo Keema, you need a mix of lean and a bit of fatty meat to make it tasty and juicy. Look for minced meat that’s not too lean or too fatty, like an 85:15 ratio of lean to fat. It gives a nice balance of flavor and texture to your dish.

3. Appearance: Make sure the meat looks wet but not slimy when choosing. Avoid meat that seems dry or sticky.

4. Grind: Opt for coarsely ground meat rather than finely ground. The chunkier texture will make it tastier and more enjoyable.

Variation

A very common and great option to create a new variant of Aloo Keema is by adding diced capsicum.

Simply cut the capsicum into small pieces. In a separate pan, heat 1 tbsp of oil and sauté the diced capsicum until slightly tender, for about 3-5 minutes. Sprinkle chili flakes and soy sauce over the capsicum. Mix this capsicum into the cooked Aloo Keema to make Aloo Shimla Mirch with Keema.

Pro Tips

• When you’re starting to cook your mince, aromatise the oil by tossing in some whole spices and dried fenugreek leaves into it. This will make the meat taste better and remove that strong meat smell. Give it a try – it really makes a big difference.

• If your minced meat is too wet or slimy, let it air dry or pat it dry with a paper towel before cooking. Dry meat soaks up all the tasty flavors better.

• Don’t pour in too much water at once. Start with just half of what you think you might need. This way, you’ll avoid ending up with too much liquid in your dish that can ruin the overall taste. You can always add more later if it looks too dry.

Secret Ingredient To Enhance The Taste

When you add the potatoes to the pan with the mince, mix in a tablespoon of tamarind pulp. It will enhance the taste of the Aloo Keema dish.

Tamarind will bring a unique blend of tangy and sweet flavors that will elevate the overall taste. Give it a try and experience how it enhances the dish’s flavor!

Frequently Asked Questions