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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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