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
Afsheen says
Oh my goodness! Yet another awesome recipe of yours! I made this tonight for my very fussy family, and everyone loved it! My husband even went so far as to say that this was the best keema I’ve ever made (and he was pretty happy with my keema before, so this says a lot!)! I guess I found my new favourite keema recipe! Thank you so much for sharing!
Sarah Mir says
Afsheen, this made me so so happy! I am THRILLED that it was such a hit!
Mike says
I made this Keema recipe for my family the other night and it was amazing.
As a child I had a friend whose family was from Pakistan and I always loved going there because his mother would cook Keema which she stuffed inside Pita breads. Having been brought up in a Scottish household I had never tasted something so flavourful in my life (funny but true).
This recipe tastes exactly as I remember it and I enjoyed it just as much.
Thanks for sharing!
Sarah Mir says
Hey Mike! It is absolutely wonderful to hear that on so so many levels. Thank you so much for sharing that and rating the recipe!
Valerie W. says
Hi Sarah,
I recently tried Aloo Keema at a local restaurant with my family. It was really good. I searched for a recipe and found yours. It is wonderful!! I have made it twice and shared it with family. They found your recipe delicious too.
I am looking forward to trying more of your recipes.
Thank you very much for sharing!
Sarah Mir says
That makes me so so very happy to hear! Thank you for sharing that!
May says
Made this today for my family and it went down like storm. Thank you for sharing this recipe
sarahjmir@gmail.com says
That's absolutely amazing to hear!
Amna says
I’ve always made qeema with basic spices, but your addition of cilantro, green chilies and lemon, really elevates a simple qeema recipe! So, so good!
Karri says
What is that served with the keema? Is it spinach raita? It looks divine.
sarahjmir@gmail.com says
Hi Karri! You can make just regular raita too (yogurt, cilantro, onions, cucumbers) and have it with naan! Hope you love it!
Siham Gheewala says
Asad made this when I was visiting them this summer and it was so good that I just made it myself. Thank you again for your idiot-proof instructions, this hit all the spots for me!
sarahjmir@gmail.com says
woah! Thanks Siham!!!! I am SO glad you liked it!
Beenish says
I've always made/came across qeema recipes where its bhunno-fyed with lots of water until completely cooked. I was intrigued when i saw this recipe used only a 'splash' of water and cooked in its own/tomatoes juice. Hence, I tried it today and oh my.. I was blown away! There was so much taste to it. Super fantastic!
sarahjmir@gmail.com says
Thanks Beenish! Am absolutely thrilled to hear that! I do love the flavor you get from browning and am happy you do too - thanks for taking the time to let me know!
Shanzeh says
Phenomenal recipe! Tastes just like home. Thank you for this, Sarah!
Sarah Mir says
I think you just said my favorite four words! So glad to be able to help you get that taste!
Sana says
Thanks for all the tips especially the bhooning... It took my qeema to another level! I made this with chicken qeema and it's delicious 🙂
sarahjmir@gmail.com says
am SO glad to hear that!!! Yay for good qeema!
Sarah Zafar says
Fellow Sarah! It turned out amazing with 2lb minced meat. I doubled everything asides - cloves (7), black peppercorn (16), 3 medium potatoes and kept garam masala to 1tsp. I used 4 tomatoes. Your recipe is so good that we're not eating it tonight but taking it to father inlaw's tomorrow as husband wants him to try this 'particular' dish. Lol I offered to make it 2mor but no it has to be 'this' one. Thank you 🙂
Sarah Zafar says
Sorry 14 pepercorn*
sarahjmir says
awesome awesome!!! just remember to heat it in a pateeli vs the microwave! am thrilled to bits 🙂
Sarah Zafar says
Hi, I made this and it tasted beautiful, thank you. My husband had it with achar and loved it. I want to make this recipe again but with 2lb of keema. Do I double everything? Please advise. Thank you
sarahjmir says
Hello my fellow Sarah! Lovely to hear that it turned out well! Your achar loving husband sounds a lot like mine 😉 You can double things easily, just watch the salt and maybe hold back one tomato unless you like a tomato-y qeema. Hope you enjoy it as much or more the second time around 🙂
Cooking Recipes says
delicious!
Sadia Mohamed says
Oh yummmy! Looks really good! 🙂
salmadinani says
My mom used to make this for us growing up and I always loved it! She actually used to put boiled eggs in it too. I may have to try your recipe 🙂
sarahjmir says
Oh wow what a cool twist! i love eggs and am totally going to try that! thanks for popping by 🙂
spiceinthecity says
Yum one of my favorite comfort foods thing I use lamb instead of beef ?
MyNinjaNaan says
Nothing beats mom's cooking, and aloo keema is the epitome of comfort food. I too often miss my mom's aloo keema. She would often keep it a little saucy and serve it alongside spaghetti or mushy khichri 🙂