Aloo Keema (Pakistani Ground Beef and Potato Curry) Recipe

Trust me, once you try this Aloo Keema (Pakistani Ground Beef and Potato Curry) recipe, it will quickly become a go-to comfort dish in your kitchen. What I love most about this curry is how the aromatic spices marry perfectly with the tender ground beef and soft potato chunks. It’s hearty yet fragrant—ideal for those cozy family dinners or when you want something that feels like a warm hug on a plate.

This dish works well for busy weeknights because it comes together relatively fast, but it never compromises on flavor. Whenever I make Aloo Keema, the house fills with this incredible spicy-sweet aroma that instantly lifts my mood. Plus, it’s versatile enough to serve alongside plain rice, naan, or even stuffed into wraps for leftovers.

Ingredients You’ll Need

The beauty of this Aloo Keema (Pakistani Ground Beef and Potato Curry) recipe lies in the balance of spices and fresh aromatics, which come together with simple, wholesome ingredients you can find easily. Each item adds a layer of depth, making this curry satisfyingly complex without being intimidating.

• Ground beef: I usually go for lean but a bit of fat adds extra richness—either works fine.
• Onion: Finely diced so it melts into the sauce, creating a sweet, savory base.
• Tomatoes: Fresh ones sliced to provide a tangy counterbalance to the spices.
• Cooking oil: Neutral oil like vegetable or canola is perfect to bring everything together.
• Ginger: Freshly minced for that zesty warmth; frozen works in a pinch but fresh is best.
• Garlic: Also freshly minced to boost flavor; avoid garlic powder here for authenticity.
• Black cardamom: This adds smoky depth—don’t skip it, even though it’s subtle.
• Black peppercorns: Whole peppercorns are toasted gently to release their aroma.
• Cloves: Just a few whole cloves infuse a sweet-spicy note.
• Red chili powder: Adjust according to your heat preference; I keep it moderate.
• Salt: Essential for balancing all flavors; measure carefully to avoid over-salting.
• Coriander powder: Ground coriander adds a citrusy-earthy connection between spices.
• Cumin powder: Brings that nutty, warm undertone to the curry.
• Turmeric powder: Adds color and subtle earthiness while boasting health benefits.
• Potatoes: Small cubes that cook into tender, creamy bites absorbing all curry goodness.
• Garam masala (for garnish): Sprinkle at the end for a fresh burst of complex spice.
• Green chilies: Freshly sliced for a little extra heat and brightness.
• Fresh coriander: Chopped and scattered on top to bring a refreshing herbal note.
• Sliced ginger (for garnish): Adds an inviting zing when sprinkled just before serving.

Variations

Like any good recipe, Aloo Keema (Pakistani Ground Beef and Potato Curry) is super adaptable. I often tweak it depending on what I have on hand or the kind of meal experience I want to create. Feel free to make it your own!

• Swap ground beef for ground lamb or chicken: I once tried ground lamb, and the richness was a lovely twist, giving the curry a deeper flavor profile.
• Add peas or green beans: For a pop of color and extra nutrition, I toss in some frozen peas towards the end of cooking—great for picky eaters in my house.
• Make it spicier or milder: Adjust the red chili powder and green chilies depending on your heat tolerance; I like it just medium spicy so it’s enjoyable for everyone.
• Go vegetarian: Swap ground beef for crumbled tofu or lentils and increase the spices slightly—this makes a surprisingly satisfying meatless curry.
• Use sweet potatoes: Instead of regular potatoes, I’ve tried sweet potatoes for a little natural sweetness that balances the spices perfectly.

How to Make Aloo Keema (Pakistani Ground Beef and Potato Curry) Recipe

Step 1: Sauté Your Aromatics Until Golden and Fragrant

Start by heating the cooking oil in a heavy-bottomed pan over medium heat. Add the finely diced onion and cook slowly, stirring frequently, so it softens and turns a lovely golden brown—that’s where those rich flavors begin! Toss in the freshly minced ginger and garlic, and cook for another minute until their mouthwatering aroma fills your kitchen. Remember, patience here pays off since good caramelization deepens your curry’s flavor.

Step 2: Toast Whole Spices and Add Ground Beef

Next, add the black cardamom, black peppercorns, and cloves to the pan—let them toast in the hot oil for about 30 seconds. This little step wakes up those spices and makes the curry super fragrant. Stir in the ground beef, breaking it apart gently with your spoon or spatula. Cook it until it loses its pink color and starts to brown lightly; this may take about 7-8 minutes. Don’t rush this stage—you want the beef to develop those nice caramelized bits for maximum flavor.

Step 3: Add Tomatoes and Ground Spices

Once the beef is browned, add your sliced tomatoes along with red chili powder, salt, coriander powder, cumin powder, and turmeric powder. Mix everything thoroughly so the spices and tomatoes envelop the meat. Let it simmer for about 8-10 minutes until the tomatoes break down and the mixture thickens slightly. This combination is what gives Aloo Keema (Pakistani Ground Beef and Potato Curry) its signature vibrant color and rich flavor.

Step 4: Cook Potatoes and Simmer the Curry

Add the cubed potatoes to the pan and stir to coat them in the sauce. Pour in about half a cup of water to create a nice gravy, then cover the pan and let it cook on low heat for 15-20 minutes, or until the potatoes are tender. Stir occasionally and check that it’s not sticking to the bottom. This slow simmer lets the potatoes soak up all those spices and juices, which is honestly my favorite part about this recipe.

Step 5: Finish with Garam Masala and Fresh Garnishes

In the final minutes, sprinkle in the garam masala and give everything a gentle stir. Turn off the heat and top your curry with sliced green chilies, fresh chopped coriander, and a few thin slices of ginger for that extra zing and freshness. These final touches brighten the dish and add an inviting aroma that’s hard to resist.

How to Serve Aloo Keema (Pakistani Ground Beef and Potato Curry) Recipe

Garnishes

I love finishing this Aloo Keema with a handful of fresh chopped coriander and green chili slices—they add both color and a fresh, vibrant bite that perfectly complements the deep, rich curry. Sometimes I also add a squeeze of fresh lemon juice right before serving to brighten things up even more.

Side Dishes

Serve it with plain basmati rice to soak up the juices or go for warm, fluffy naan bread—both work beautifully. I’ve also paired it with a simple cucumber raita or a fresh salad to balance the spice levels and give a cool, crunchy contrast.

Creative Ways to Present

For a special occasion, I like to present individual portions in small clay pots or copper bowls, garnished generously with fresh herbs and thinly sliced ginger. It not only looks stunning but keeps the curry warm longer, letting guests savor every bite slowly.

Make Ahead and Storage

Storing Leftovers

After cooling the Aloo Keema completely, I store leftovers in an airtight container in the fridge. It keeps well up to 3-4 days and actually tastes better the next day as the flavors deepen overnight.

Freezing

I’ve frozen this curry a few times for busy weeks—it freezes wonderfully. Just portion it out into freezer-safe containers and thaw overnight in the fridge before reheating. The potatoes remain soft but still edible, which is a huge plus.

Reheating

Reheat gently on the stove over medium-low heat, adding a splash of water if it looks dry. Stir occasionally, and avoid using the microwave if you want to keep the potatoes from becoming too mushy. This method keeps the flavors fresh and the texture just right.

FAQs

Final Thoughts

This Aloo Keema (Pakistani Ground Beef and Potato Curry) recipe holds a special place in my heart—it’s what I crave when I want something comforting, flavorful, and a little nostalgic. Sharing it is like inviting friends into my kitchen and saying, “Here, have a taste of home.” Give it a try, and I promise you’ll appreciate how simple ingredients come to life in this vibrant curry. I can’t wait to hear what you think once you’ve made it your own!

Aloo Keema (Pakistani Ground Beef and Potato Curry) Recipe

★★★★★ 4.4 from 147 reviews

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Pakistani

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Description

Aloo Keema is a traditional Pakistani ground beef and potato curry that combines aromatic spices with tender meat and potatoes in a rich, flavorful sauce. This hearty and comforting dish is perfect for a satisfying meal and showcases classic South Asian flavors with a balance of heat and warmth from ginger, garlic, and spices.

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Ingredients

Scale 1x2x3x

Meat and Vegetables

• 500 g ground beef (lean or full-fat)
• 1 onion, finely diced
• 3 tomatoes, sliced
• 2 small potatoes, cut into 2 cm (1 inch) cubes
• 2 green chilies, sliced
• 2 tbsp fresh coriander, chopped
• 1 tablespoon ginger, sliced

Spices and Seasonings

• 1 teaspoon freshly minced ginger
• 1 teaspoon freshly minced garlic
• 1 black cardamom pod
• 4 black peppercorns
• 3 cloves
• 1 teaspoon red chili powder
• 1 ¼ teaspoon salt
• 2 teaspoon coriander powder
• 2 teaspoon cumin powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala (for garnish)

Other

• ¼ cup cooking oil

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Instructions

1. Heat the Oil: In a large pan or skillet, heat ¼ cup of cooking oil over medium heat until hot, preparing it for sautéing the spices and aromatics.
2. Sauté Whole Spices and Aromatics: Add the black cardamom, black peppercorns, and cloves to the hot oil. Stir for about 30 seconds until fragrant. Then add the minced ginger and garlic, sautéing for another minute until golden and aromatic.
3. Add Onions: Add the finely diced onions to the pan and cook until they turn translucent and start to brown slightly, about 5 to 7 minutes, stirring occasionally to avoid burning.
4. Add Tomatoes and Ground Beef: Stir in the sliced tomatoes and cook for 3–4 minutes until they soften. Then add the ground beef, breaking it up with a spoon. Cook until the beef turns brown and begins to release its fat, about 8 to 10 minutes.
5. Add Ground Spices and Salt: Sprinkle in red chili powder, salt, coriander powder, cumin powder, and turmeric powder. Mix well to coat the meat evenly with spices, cooking for 2 minutes to enhance the flavors.
6. Add Potatoes and Simmer: Add the cubed potatoes to the pan, stirring them into the spiced meat mixture. Pour in about ½ cup of water to help cook the potatoes and bring the curry to a gentle simmer. Cover the pan with a lid and cook for 15–20 minutes, or until the potatoes are tender and the meat is cooked through, stirring occasionally and adding more water if needed to maintain a curry-like consistency.
7. Final Flavor Touches: Once the potatoes are tender, uncover the pan and increase the heat slightly to reduce any excess liquid if necessary. Stir in the sliced green chilies and fresh coriander. Adjust seasoning if needed.
8. Garnish and Serve: Sprinkle the garam masala over the curry, give a final stir, and remove from heat. Serve hot with steamed rice, naan, or roti for a delicious, authentic Pakistani meal.

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Notes

• Use lean or full-fat ground beef according to your preference for richness.
• Adjust chili powder and green chilies according to desired spice level.
• Cook the potatoes until fully tender for the best texture.
• If the curry becomes too thick, add a little water to reach preferred consistency.
• Garnish with fresh coriander for a burst of herbal freshness.
• This dish pairs wonderfully with basmati rice or flatbreads like naan or roti.

Keywords: Aloo Keema, ground beef curry, Pakistani recipes, potato curry, spicy beef curry, traditional Pakistani dish