Aloo Qeema is the ultimate homey Pakistani dish —savory ground beef with tender potatoes, warm spices and the perfect fresh zing! In this post, I’ll walk you through my fail‑proof technique and pro tips for keema perfection!
Ghar ka Keema Flavours
Ghar ka Keema, like ghar ka Aloo Gosht, is a different thing. It is true. I regularly crave a ghar ka keema. I don't mean dum ka keema which I also adore, I mean the kind of keema that mama's make on a Tuesday.
A really great Qeema should have caramelly spiced notes, the subtle tang of tomatoes, the zest of fresh garnishes.
The perfect Aloo Keema Recipe was elusive for a while. I struggled to get the right aroma, the right flavour, but it's been many years since I cracked the code and shared it on here.
Tips for Awesome Pakistani Aloo Keema
- Keema can smell a little funky sometimes. To mitigate this unwrap the keema and leave it out on a plate to air out
- Use a wok or a nice big pan for your keema (see why right below!)
- Most of the flavour of keema comes from the "bhunn" which is the repeated sauteing of the meat, it is what browns the ground beef and what helps it absorb all the spices. Totally worth it to spend a few minutes doing this!
- Don't skimp on the oil while cooking. Instead once your keema is done tilt your bowl, press with a slotted spoon and drain some out. Or just eat it - I am not judgy.
- Fresh ginger is king. If you don't like the 'bits' as my kids call them use homemade paste, it beats the jarred stuff any day!
- Cooking half the cilantro and chilies with the meat is a bit unorthodox, but it really rounds out the flavor!
Ingredients
Aloo Keema Ingredients are humble and accessible, a powerful reminder of what great cooking can do to simple ingredients.
For the Qeema/ Keema:
- Ground beef (or your preferred meat) - I like to use lean keema here
- Onions - yellow cooking onions or red ones work
- Ginger and Garlic Paste - homemade is best!
Final Touches:
I cannot say this enough: in Pakistani cooking garnishes are not decorative, they are the piece of the puzzle that makes the dish sing.
If you want a well balanced keema then getting your garnishes right is KEY. I attain that balance by using the following ingredients.
How to Make Aloo Keema: Step by Step Recipe
Okay friends, let's do this.
Sizzle them onions until the edges darken. Saute in that garlic and ginger and then break in your keema and saute away.
Now add your spices and saute it well - the meat will darken considerably.
Now it's time to tenderize the meat, potatoes, and tomatoes. Then we adjust consistency, seasoning and add them gorgeous finishing touches.
Now taste, adjust seasonings and top with remaining chilies and cilantro. This is also when you add your ginger for the freshest zing.
Can I make it in the Instant Pot?
This is a question I get often and the short answer is yes. However, in this case the flavour comes from the way you sauté the meat and I find that that is optimal stovetop in a wok or wide bottomed pan. If you want to use your IP then cut your potatoes in larger chunks and where you add your water you put it on Manual for 4 minutes and quick release. This is risky because potatoes vary so you may need to adjust it to your IP and produce.
What to Serve with Aloo Keema
Made my Pakistani Aaloo Keema!? Then do rate the recipe and share your thoughts! Tag me in your recreation on instagram too @flourandspiceblog
Aloo Keema - Tips for the BEST Keema (Pakistani)
Ingredients
- 1 lb lean ground beef
- ¼-1/3 cup vegetable oil
- 1 small diced onion
- 1 inch piece cinnamon
- 2-4 whole cloves
- 6-8 whole black peppercorns
- 1 tsp cumin seeds
- 1 ½ tbsp ginger (see notes)
- 1 ½ tbsp garlic
- 1 tsp salt
- 1 tsp red chilli powder add more for a spicier qeema
- ¾ tsp coriander powder
- ¼ tsp turmeric powder
- 3 to matoes diced
- 1 large potato or 2 small - approximately 1 cup cut it into slim 2 cm big pieces
- 1 tsp of garam masala
- 3-4 chillies - sliced halved, or left whole
- ¼ cup chopped cilantro
- a few squeezes of lemon juice
- julienned or minced ginger (optional)
Instructions
- Take your Keema out of the fridge and open up any packaging
- Warm a wok on medium heat and add your oil
- When the oil is hot add your whole spices - cumin seeds, black pepper, cloves, cinnamon - cook for about 30 seconds or until you can see the cumin seeds darken
- Add your diced onion and cook until the edges are golden brown
- Now stir in your ginger and garlic paste, saute for a minute
- Turn the heat up and add your keema, stirring it frequently to evenly brown the meat.
- Add all your spices except the garam masala and mix well.
- Saute your Keema on medium high heat until it becomes nicely browned - this takes a good 7-8 minutes.
- Now add your chopped tomatoes and potatoes, and a cup of water and bring to a boil.
- Simmer until your potatoes are almost tender (varies across potatoes but usually 10 minutes is enough here) - I leave a tiny bit of a bite so that they don't overcook and fall apart as I dry mine out.
- Adjust the consistency of the Keema to your liking - adding more water for a more gravy like keema or drying it up.
- Now add your garam masala, a squeeze of lemon, half the diced chilies, half the cilantro, and additional ginger (if using). Give it a quick mix then adjust seasoning.
- Serve topped with remaining chilies and cilantro. I love it with roti/naan/paratha but you can eat it with rice as well.
Video
Notes
- in this dish fresh ginger makes a HUGE difference, if you have the time then mince 2 tbsp of ginger by hand. You can then skip adding it at the end since it retains that nice feisty crunch
Nadia says
Can you make this in the instant pot?
Sarah Mir says
Hi Nadia! You can - After browning your Keema you can add the potatoes, tomatoes, and water and pressure for 5 minutes and quick release. I would cut the potatoes larger than I have here so they don't become mush. I will say though that I usually make this stove top because I find it easier to saute everything well there than in the IP and it's the browning that develops the flavour.
Kiran Lakhani says
Hi Sarah!
Tried messaging before but will try again. I simply love this recipe! I've tried a few so far, but this one is BOMB. Thanks so much!
Would love to reconnect sometime.
Love,
Kiran
Sarah Qureshi says
Hello,
I’m not someone who can cook well but recently have started trying. I made this recipe yesterday and honestly I couldn’t have made a better one! Thank you so much for sharing this recipe and helping! Keep them recipes coming please ❤️🥰
Sarah Mir says
Sarah! I am SO happy to hear that this recipe hit the spot! Thank you for your rating and review!!!
AJ says
Always a winner! Plus so easy to make with all the hints!
Sarah Mir says
I am so glad they work for you! thank you for your review!