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Aloo Keema (Pakistani Ground Beef and Potato Curry) Recipe

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Aloo Keema is a classic Pakistani ground beef and potato curry bursting with aromatic spices and rich flavors. This comforting dish combines tender minced meat with soft cubed potatoes in a spicy tomato-based sauce, perfect for serving alongside warm roti, paratha, or basmati rice. Ready in just 45 minutes, it’s an excellent choice for a hearty family meal.

Ingredients

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 tbsp ginger (sliced)

Spices and Aromatics

  • 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

Others

  • ¼ cup cooking oil
  • ½ cup water (divided in two ¼ cup portions, plus optional additional ¼ cup)

Instructions

  1. Prepare the base: In a heated pan, add cooking oil and sauté the finely diced onion until it turns light golden. Add a splash of water to prevent the onions from browning further and sticking.
  2. Add whole spices: Add black cardamom, cloves, and black peppercorns to the pan. Allow the spices to release their aroma for about one minute, stirring occasionally.
  3. Cook tomatoes with spices: Add sliced tomatoes, freshly minced ginger and garlic, salt, red chili powder, turmeric, cumin, and coriander powders. Stir well to combine and cover the pan. Let the tomatoes break down and soften.
  4. Dry sauté tomatoes: Remove the lid and stir-fry the tomato mixture on medium-high heat until the oil starts to separate and seep from the sides, intensifying the flavor.
  5. Cook the ground beef: Add the ground beef to the pan and mix thoroughly with the tomato sauce. Use a ladle to break up any lumps. Pour in ¼ cup of water, cover, and cook on medium-low heat for approximately 15 minutes until the meat is fully cooked.
  6. Dry fry the meat: Remove the lid and increase heat to high. Cook for 5 more minutes to evaporate excess moisture and allow the meat to release oil, enriching the dish.
  7. Add potatoes: Add the cubed potatoes along with another ¼ cup of water. Cover the pan and cook over medium-low heat until potatoes are tender, about 10-15 minutes.
  8. Adjust consistency and simmer: Uncover the pan and decide on your preferred curry consistency. For a drier curry, dry off any extra moisture. For a more moist curry, add an additional ¼ cup of water, sprinkle garam masala, and simmer on the lowest heat for 3-4 minutes.
  9. Add fresh garnishes: Stir in fresh coriander, sliced ginger, and green chilies. Cover the pan and cook on low heat for 1-2 minutes to let the flavors meld.
  10. Serve: Turn off the heat and serve hot with warm roti, paratha, or basmati rice for a fulfilling meal.

Notes

  • Use lean or full-fat ground beef based on preference; full-fat will yield a richer curry.
  • Adjust the red chili powder and green chilies to control the heat level.
  • Adding a splash of water while sautéing onions helps prevent burning and promotes even cooking.
  • Garlic and ginger can be adjusted for fresher or stronger aroma.
  • Simmering the dish on low heat enhances the flavor and tenderness of the meat and potatoes.
  • Serve with traditional Pakistani breads like roti or paratha, or with fragrant basmati rice.

Find it online: https://bitezly.com/aloo-keema-pakistani-ground-beef-and-potato-curry-recipe/