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Aloo Keema

Aloo keema is a fragrant Pakistani-Indian ground beef curry with tender potato chunks simmered in a deep golden spiced tomato sauce. It’s built with cumin, coriander, and garam masala for a rich, aromatic keema aloo texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Pakistani-Indian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef and potatoes
  • 1.5 lb ground beef
  • 3 Yukon gold potatoes
  • 1 onion
  • 4 clove garlic
  • 1 tbsp fresh ginger
  • 2 tomatoes
  • 0.25 cup plain yogurt
Spices and cooking
  • 3 tbsp oil
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp chili powder
  • salt to taste
Serving
  • 1 fresh cilantro
  • 1 green chili
  • 1 naan

Equipment

  • 1 Dutch oven

Method
 

Build the golden onion base
  1. Heat 3 tablespoons oil in a large pot over medium heat, then cook the finely diced onion for 8–10 minutes until deep golden. Keep stirring so the onion browns evenly and turns richly caramel-colored.
  2. Add the minced garlic and grated ginger and cook for 1 minute. Stir until fragrant but not browned.
  3. Add cumin, coriander, turmeric, and chili powder, then stir for 30 seconds. The spices should darken slightly and smell toasted.
Cook the keema and tomato sauce
  1. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed so the curry stays less greasy.
  2. Stir in the diced tomatoes and plain yogurt, then cook for 5 minutes until oil separates. Scrape the bottom of the pot so the sauce turns glossy and golden-orange.
Simmer with potatoes and finish
  1. Add the diced potatoes and enough water to just cover, then bring to a boil. Make sure the liquid level reaches the top of the potatoes.
  2. Cover the pot and simmer for 15–18 minutes until the potatoes are tender. You should be able to pierce them easily with a fork.
  3. Stir in garam masala, adjust seasoning with salt to taste, and garnish with fresh cilantro and green chili. Serve hot with naan or rice.

Notes

For the best texture, dice potatoes into small, even chunks so they finish tender within the same simmer window. Store leftovers in the fridge up to 3 days in an airtight container; reheat gently with a splash of water. Freezing is yes—freeze for up to 2 months and thaw overnight before reheating. For a lighter option, use lean ground beef (or swap with ground turkey) to reduce fat while keeping the spiced tomato sauce flavor.