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aloo keema recipe pakistani
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5 from 1 vote

Pakistani Aloo Keema Recipe

Serve it hot with roti, rice and salad.
Course Main Course
Cuisine Indian, Pakistani
Keyword aloo keema recipe Pakistani, Potato mince curry recipe
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6
Calories 419kcal



  • cup oil or more depending on fat in mince
  • 2 medium onions (Use 3 onions for gravy method)


  • 2 tablespoon green chilli paste
  • 2 tablespoon ginger garlic paste
  • 8 black pepper
  • 1 teaspoon cumin seeds
  • ½ tablespoon coriander powder
  • ½ teaspoon turmeric powder
  • 1 big cardamom slitted
  • 4 cloves
  • 1 inch cinnamon
  • Salt to taste


  • 3 medium tomatoes see notes
  • 500 grams ground beef or lamb


  • 2-3 potatoes cut in chunks
  • 1 cup water less or more as per gravy required

For garnish

  • Handful fresh coriander / cilantro chopped
  • 1 inch ginger julienne slices
  • 1-2 green chilli deseeded and sliced
  • 2 Lemon wedges


Method 1: Gravy Method

  • Cut onion and tomatoes in large chunks. Put all ingredients of list 1 (spices and other included) in the pot. Mix well and cover tightly. Cook for 30 minutes on low flame. (Or pressure cook for 10 minutes).
  • Remove lid and cook for 5 minutes with frequent stirring until gravy is dry. Then sear on high heat until oil separates on the side of the pot and ground meat is lightly browned. (This is called bhunna.)
  • Now add potatoes and water. Cook for another 7-10 minutes on medium heat until potatoes are tender and desired consistency is reached.
  • Garnish with ginger, coriander, and green chilli slices. Serve with lemon wedges.

Method 2: Dry Method

  • Fry chopped onions until lightly golden.
  • Add the spices and fry for another 2 minutes.
  • Mix in pureed tomato, and cook until tomato water dries and oil separates on the side of the pan.
  • Add ground lamb or beef), cover, and cook until keema is tender and water dries. Then sear or bhunnofy keema for 5-7 minutes until browned and oil separates clearly on sides of the pan.
  • Add potatoes and water. Mix well and make sure all potatoes are pushed below the gravy for even cooking. Adjust the consistency of keema by adding less or more water. Cook for another 7-10 minutes until potatoes are tender.
  • Garnish with green coriander, ginger, and chilies. Serve with lemon wedges.


  1. Ground meat: For best taste keema aloo is made with beef mince that has 20% fat.
  2. Onions: If using pre-fried onions, you'll need about half cup fried onions
  3. Tomatoes: If using packed tomato puree or paste cooking time will reduce.
  4. Potato: Use round potatoes or yukon gold potatoes work best in this recipe. 
  5. We need onion and tomato cut into large chunks for method 1.
  6. For method 2 use finely chopped onion and tomatoes. 
  7. Heat preference: This recipe produces moderately spiced keema suitable for light home cooking. You can add garam masala or red chili powder for a spicier version.


Calories: 419kcal | Carbohydrates: 21g | Protein: 17g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 112mg | Potassium: 773mg | Fiber: 4g | Sugar: 4g | Vitamin A: 528IU | Vitamin C: 30mg | Calcium: 56mg | Iron: 3mg