Name: Aloo Keema (Pakistani Ground Beef and Potato Curry) Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Pakistani
Ingredients: 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 tbsp ginger (sliced); 1 tsp ginger (freshly minced); 1 tsp garlic (freshly minced); 1 black cardamom; 4 black peppercorns; 3 cloves; 1 tsp red chili powder; 1 ¼ tsp salt; 2 tsp coriander powder; 2 tsp cumin powder; ½ tsp turmeric powder; 1 tsp garam masala; ¼ cup cooking oil; ½ cup water (divided in two ¼ cup portions, plus optional additional ¼ cup)

If you are looking to dive into the world of Pakistani cuisine with a hearty and comforting dish, then this Aloo Keema (Pakistani Ground Beef and Potato Curry) Recipe is your perfect go-to. This vibrant curry combines the robust flavors of ground beef simmered in a rich, spiced tomato gravy with tender potato chunks, creating a mouthwatering dish that balances warmth and earthiness beautifully. Every bite is packed with layered spices that bring out an authentic taste of Pakistan’s culinary heritage, making it a family favorite and a guaranteed crowd-pleaser.

Ingredients You’ll Need

The image shows a four-panel collage of cooking stages in a pan. The first panel has a layer of small, white chopped onions with a dark spice, showing a soft texture spread evenly on the bottom of the pan. The second panel shows chopped red tomatoes on top of the onions, releasing juice, creating a mix of red and white colors with a moist texture. In the third panel, the mixture changes to a thick, orangish-red sauce with small bits visible, showing a rich, simmering texture. The fourth panel has a layer of cooked ground meat mixed with yellow cubes of potato, creating a textured, chunky surface with a brown and yellow color mix. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Preparing this Aloo Keema (Pakistani Ground Beef and Potato Curry) Recipe is surprisingly straightforward because it relies on simple, everyday ingredients that each play a vital role in creating an irresistible tapestry of flavors, textures, and colors.

500 g ground beef (lean or full-fat): This forms the protein-packed base, offering richness and depth.
1 onion (finely diced): Adds sweetness and texture as it sautés to golden perfection.
3 tomatoes (sliced): Provide the tangy, saucy foundation that balances the spices.
¼ cup cooking oil: Essential for browning and carrying the spices’ aroma.
1 tsp ginger (freshly minced): Brings a zesty warmth and fresh bite.
1 tsp garlic (freshly minced): Adds a pungent depth and savory richness.
1 black cardamom: Imparts a smoky and bold undertone that’s unmistakably traditional.
4 black peppercorns: Provide a subtle kick and aromatic spice.
3 cloves: Introduce a sweet and slightly bitter spice to round out flavors.
1 tsp red chili powder: Elevates the heat to tantalize the palate.
1 ¼ teaspoon salt: Balances and enhances all ingredients perfectly.
2 teaspoon coriander powder: Offers citrusy and nutty notes to brighten the dish.
2 teaspoon cumin powder: Brings earthiness and warmth that complement the meat.
½ teaspoon turmeric powder: Gives that beautiful golden hue plus a subtle, earthy flavor.
2 small potatoes (cut in 2 cm cubes): Soak up the spices while adding a comforting softness.
1 teaspoon garam masala: The finishing spice blend that adds complexity and aroma.
2 green chilies (sliced): Fresh heat to liven up the curry at the end.
2 tbsp fresh coriander (chopped): Adds fresh herbaceous brightness and color.
1 tbsp ginger (sliced): Used as a garnish to infuse a gentle punch of freshness.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

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

Step 1: Sauté the Onions and Spices

Start by heating oil in a pan and adding the finely diced onion. Sauté until the onion turns a lovely light golden color, taking care to add a splash of water to prevent it from browning too much. Then toss in the whole black cardamom, cloves, and black peppercorns to release their intoxicating aromas. This simple step is where your kitchen will begin to smell heavenly, setting the stage for the layers of flavor to come.

Step 2: Create the Spice-Infused Tomato Base

Add the sliced tomatoes along with freshly minced ginger and garlic to the pan. Sprinkle in salt, red chili powder, turmeric, cumin, and coriander powders. Stir everything well and cover to let the tomatoes soften and break down. This slow melding lets the spices marry beautifully with the tangy tomatoes, creating the rich sauce that will coat every bite of your ground beef and potatoes.

Step 3: Cook the Ground Beef

Once the tomatoes have softened, uncover the pan and stir-fry on medium-high heat until the oil starts to separate and glisten on the surface. Next, add the ground beef, stirring to blend it well with the sauce. Use the back of your ladle to break up any lumps, ensuring even cooking. Pour in a little water and cover to let the beef simmer gently until fully cooked—about 15 minutes. This step brings all those spices deep into the meat for unbeatable flavor.

Step 4: Fry the Meat and Add Potatoes

Uncover and increase the heat to dry out any excess liquid, frying until the meat starts releasing oil, which enhances flavor and richness even more. Now add your cubed potatoes along with some more water. Cover again and cook on medium-low heat until the potatoes become tender, soaking up all the spices while maintaining a soft texture that complements the meat perfectly.

Step 5: Final Touches and Garnishing

For a dryer curry, cook off any remaining moisture uncovered; if you want a more saucy texture, add a bit of water and sprinkle garam masala on top. Let it simmer on low heat for a few minutes. Then stir in chopped coriander, sliced ginger, and green chilies, covering the pan for just a couple of minutes to infuse freshness and heat right at the end. Turn off the heat, and your Aloo Keema (Pakistani Ground Beef and Potato Curry) Recipe is ready to serve!

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

A close-up of cooked ground meat inside a shiny silver pot, with a wooden spatula stirring the meat on the right side. The meat is crumbly and brown with some orange and light yellow bits showing seasoning. The pot's smooth metal surface reflects light softly. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To truly elevate this dish, garnish with a generous handful of fresh chopped coriander and thinly sliced ginger. These fresh touches not only add vibrant color but also brighten the rich flavors of the curry, creating a wonderful contrast that awakens the palate with every bite.

Side Dishes

The fantastic thing about this Aloo Keema (Pakistani Ground Beef and Potato Curry) Recipe is how well it pairs with many carbs. Serve it alongside warm, fluffy roti or flaky paratha bread to scoop up every bit of the curry, or pair it with fragrant basmati rice for a fuller, hearty meal. A cooling side of yogurt or cucumber raita also harmonizes beautifully with the bold spices.

Creative Ways to Present

Want to impress guests? Try serving the Aloo Keema in small individual bowls topped with a dollop of yogurt and a sprinkle of fresh pomegranate seeds for a burst of sweetness and color. You can also spoon it over crispy fried naan triangles or even use it as a delicious filling for stuffed parathas – this recipe is incredibly versatile and always a hit!

Make Ahead and Storage

Storing Leftovers

This curry keeps wonderfully in the fridge for up to 3 days when stored in an airtight container. The flavors actually deepen overnight, making it an even more delicious lunch or dinner the next day. Just be sure to cool it completely before refrigerating for the best taste and texture.

Freezing

You can freeze Aloo Keema (Pakistani Ground Beef and Potato Curry) Recipe for up to one month. Place it in a freezer-safe container or heavy-duty freezer bag, making sure to squeeze out excess air. Thaw it in the fridge overnight before reheating, which helps preserve its delicious flavor and consistency.

Reheating

Reheat gently on the stove over low to medium heat to prevent meat from drying out, adding a splash of water if the curry looks too thick. Stir occasionally so that warmth distributes evenly. This dish also reheats well in the microwave; just cover it and heat in short intervals, stirring between to keep all the spices lively and fragrant.

FAQs

Can I use lamb instead of beef in this recipe?

Absolutely! Lamb is a wonderful alternative that complements the spices beautifully and adds a slightly richer flavor to the Aloo Keema. Just make sure to cook it thoroughly and adjust the cooking time if needed based on the cut.

What level of spiciness does this Aloo Keema have?

This recipe is moderately spicy thanks to the red chili powder and green chilies. If you prefer it milder, reduce or omit the chili powder and green chilies altogether. Conversely, add more for an extra kick that’s perfect for spice lovers.

Can I make this curry vegetarian?

While this specific recipe centers on ground beef, you can substitute with plant-based minced meat or even crumbled paneer for a vegetarian twist. Just tweak the cooking times accordingly to suit your protein choice.

Is it necessary to use whole spices like cardamom and cloves?

The whole spices add a distinctive fragrance and deepen the flavor profile, but if you don’t have them, you can replace with ground versions, though it won’t be quite the same. They’re worth picking up if you plan to explore Pakistani cooking more.

What’s the best way to serve leftovers?

Leftover Aloo Keema is delicious served cold as a sandwich filling or warmed and spooned over eggs for a satisfying breakfast. Its versatility makes it perfect for creative meal planning.

Final Thoughts

There is something incredibly satisfying about making and sharing the Aloo Keema (Pakistani Ground Beef and Potato Curry) Recipe. It’s a dish that wraps you in warmth and invites you to savor the depth of traditional Pakistani flavors with ingredients you can easily find. Whether you’re cooking for family, friends, or simply treating yourself, this recipe promises hearty comfort and a little spice to brighten your mealtime. Don’t hesitate to give it a try—you’ll likely find it becoming a beloved staple in your home.

Aloo Keema (Pakistani Ground Beef and Potato Curry) Recipe

Ingredients You’ll Need