Aloo Keema also called Qeema Aloo 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!
🔍 Quick Look: Aloo Keema
- ⏱️ Prep Time: 5 minutes
- 🍳 Cook Time: 35 minutes
- 🕒 Total Time: 40 minutes
- 👥 Servings: 4
- 🔥 Cook Method: Stovetop
- ⭐ Difficulty: Easy
- Key to Success: Browning the meat! Be sure to read all the tips for optimal results!
"I simply love this recipe! I've tried a few so far, but this one is BOMB. Thanks so much!" - Kiran
What is Aloo Qeema?
Aloo Qeema is a ground beef (qeema) and potatoes (aloo) dish popular across Pakistan and Northern India. It is a classic homestyle dish that is in regular rotation around here much like ghar ka Aloo Gosht.
Perfecting a homestyle Qeema
A really great Qeema should have caramelly spiced notes, the subtle tang of tomatoes, the zest of fresh garnishes. This is that Qeema.
I struggled to get Aloo Keema just right when I first moved to Canada as a newlywed. The right flavour and aroma were trickier to get that I thought they would be when I was in my mothers kitchen. That's why I put so much work into getting this one perfect so that no one else would feel as I did then. My must know tips below.
Expert Tips
- Ground beef 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!)
- Bhunnai (sauteeing) is key, browning the meat with the spices helps you build that rich flavour and colour.
- 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!
Key Ingredients
- Ground beef (or your preferred meat): I like to use extra lean keema here because it means less fat for me to drain later.
- Potatoes: Yellow flesh potatoes recommended, they are creamy and sturdy and absorb flavour beautifully.
- Onions: yellow cooking onions or red ones work
- Tomatoes: Roma/Plum are my favorite variety for Pakistani food because their rich tangy flavour is similar to Pakistani tomatoes AND their lower water content mean it takes less time to cook them down
- Homemade fresh Ginger paste and homemade Garlic Paste - homemade is best because there are no additives altering the flavor profile
How to Make Aloo Qeema
Okay friends, let's do this.
- Heat your whole spices in oil and saute your onions until the edges darken.
- Add the ginger and garlic paste and cook for a minute
- Brown your ground beef very well.
- Stir in your spices and saute well - the color will deepen.
- Now add in your chopped tomatoes and potatoes and simmer covered.
- Adjust the qeema consistency and add half your garnishes and garam masala.
Serve topped with the remaining garnishes.
I cannot say this enough: in Pakistani cooking garnishes are not decorative, they are the piece of the puzzle that makes the dish sing.
Keema Aloo FAQs
Make sure you cut them at least ¾-1 cm thick This recipe adds them after your meat has browned so you can focus on cooking until they are tender.
Yes. Just make sure the container it is in is freezer safe and it will keep well for up to 6 months.
You can, but do remember the flavour comes from how well sauteed the meat is which can be tricky to do in an Instant Pot. If you are using one then cut your potatoes into larger chunks (think ¾ of an inch thick) and pressure cook for 3-4 minutes. Manual release and proceed according to directions.
Anything wide bottomed like a Wok or Braiser or Saute pan that are at least 9 inches wide because that makes it easier (and faster) to brown the meat!
What to Serve with Aloo Keema
Four Other Pakistani Basics
A few other Pakistani "ghar ka khana" all stars that we can't get enough of!
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)
Equipment
- 1 saute pan or braiser
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
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!
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!!!
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
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.