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5.0 from 9 votes

Aloo Keema (Ground Beef & Potato Curry)

Aloo Keema (Ground Beef & Potato Curry) is a nostalgia-inducing Pakistani one-pot meal cooked with fresh ingredients and simple spices.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8 servings
Calories: 282 kcal
Course: Main Course
Cuisine: Indian , Pakistani

Ingredients

  • 2 lb keema (see notes)
  • ¼ cup cooking oil
  • 2 onions (see notes)
  • 2 teaspoon garlic paste
  • 4 teaspoon ginger paste
  • 4 roma tomatoes (see notes)
  • 2 cup water
  • 2 teaspoon coriander powder
  • 2 teaspoon salt
  • 2 teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • 2 Serrano peppers (see notes)
  • 2 potatoes (see notes)
  • ¼ cup cilantro

Instructions

    Cup of Yum
  1. Dice the onions and saute them in preheated cooking oil till they're a light brown
  2. Add the garlic paste and two teaspoons of ginger paste and saute for 30 seconds.
  3. Add the Keema (ground beef) and saute it till it's no longer pink.
  4. Add the chopped tomatoes, stir to mix, and add 1 cup of water. Cover and simmer on medium heat for 10 minutes.
  5. Uncover and turn the heat to high so the excess liquid can evaporate.
  6. Add the spices and start roasting the ground beef to break down the onions and tomatoes—about 10 minutes.
  7. Once the liquid evaporates, add in the serrano peppers and remaining ginger and saute for a few minutes.
  8. Add in the diced potatoes, stir to mix, add 1 cup of water, cover and cook on low till the potatoes are cooked through - about 10 minutes.
  9. Uncover, turn on high to let any excess liquid evaporate, garnish with the cilantro and serve.

Notes

  • The keema - Use extra lean (95% lean) ground beef. Fatty ground beef can taste chewy due to the ground fat.
  • The onions - I like to use two medium yellow onions, roughly chopped. This is about 2 cups. 
  • The tomatoes - Roma tomatoes are best for curries as they're soft and juicy, making blending them into a fine paste easier. I used four large tomatoes for this recipe, roughly equal to 2 cups.
  • The serrano peppers - I use serrano peppers for all my curries. If you find these too spicy, add jalapenos instead. Another option is to leave the pepper whole instead of cutting it into large pieces, as I've done. 
  • The potatoes - I like to dice the potatoes for my Aloo Keema small, about ½ inch cubes. It makes it easier to scoop them up with the Naan.

Nutrition Information

Serving 1serving Calories 282kcal (14%) Carbohydrates 14g (5%) Protein 26g (52%) Fat 13g (20%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.4g Cholesterol 70mg (23%) Sodium 672mg (28%) Potassium 762mg (22%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 456IU (9%) Vitamin C 18mg (20%) Calcium 35mg (4%) Iron 4mg (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 282

% Daily Value*

Serving 1serving
Calories 282kcal 14%
Carbohydrates 14g 5%
Protein 26g 52%
Fat 13g 20%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.4g 20%
Cholesterol 70mg 23%
Sodium 672mg 28%
Potassium 762mg 16%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 456IU 9%
Vitamin C 18mg 20%
Calcium 35mg 4%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.