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4.9 from 168 votes

Aloo keema - minced meat and potato curry

This Aloo keema, or minced meat and potato curry, is a quite popular home food menu among Indian/ Pakistani cuisines. It's quite a rich meat dish that is lovely to enjoy with roti/ chapati, naan bread, pitta bread, or just with plain Basmati rice.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6
Calories: 499 kcal
Course: Dinner
Cuisine: Pakistani

Ingredients

  • 1.8 pounds minced meat lamb or beef.
  • 2 medium onions.
  • 5 cloves Garlic.
  • 1- inch ginger
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • ½ teaspoon turmeric powder
  • 1 ½ teaspoons paprika powder see the note.
  • 1 teaspoon chilli powder
  • 2 teaspoon ground black pepper
  • 1 ½ teaspoon salt
  • 7 ounces canned tomato or chopped fresh tomatoes see the note.
  • 9 ounces potatoes
  • ⅓ cup cooking oil.

Instructions

    Cup of Yum
  1. Peel and chop the onions. Set aside.
  2. Wash and chop the tomatoes if using the fresh ones. Set aside.
  3. Peel the ginger and garlic. Then using pestle and mortar, grind the ginger and garlic into a paste. Set aside.
  4. In a cooking pot, put the minced meat, chopped onions, ginger and garlic paste, tomatoes, cumin powder, ground coriander, turmeric powder, paprika, chilli, black pepper, and salt. Turn the meat and stir well until all mixed well and the herbs and spices evenly spread.
  5. Put the lid on and turn the heat on at a high medium. Let it cook for a while until the cooking gets started then turn the heat to low. Cook for about 20 minutes. But keep an eye on it and keep stirring every 5-10 minutes. You don’t want the bottom to get burned.
  6. Meanwhile, peel and cut your potatoes into ½ - 1- inch pieces. 
  7. After the minced meat is cooked, add the potatoes and cooking into the meat, stir well and put the lid back on to cook further.
  8. Again, keep checking and stirring every now and then to avoid the meat get burned at the bottom. If you find your curry is a bit too dry, you can add about ¼ cup/ 60 ml of water to your curry. 
  9. Let it cook for about 10 minutes, or until the potatoes are fully cooked. Keep checking and stirring every now and again.
  10. When you see your curry looks juicy and rich. And the oil separates from the water nicely, your minced meat and potato curry are done.
  11. This Pakistani aloo keema is lovely to have with roti/ chapati, naan bread, pitta bread, or even plain Basmati rice. 
  12. Enjoy.

Notes

  • You can skip paprika powder if you don’t have it, and just put red chilli powder. If possible, try to use Kashmiri red chilli powder.
  • You can also substitute the red chilli powder with dried red chilli flakes. 
  • I personally use canned chopped tomatoes when I cook curry dishes. Apart from the convenience reason, I like the fact that canned tomatoes are skinless. So once your cooking is done, you can’t really see the tomato skin. So it’s perfect for the kids. As they can be fussy not wanting to eat tomatoes. Of all the vegetables, they’re not keen on eating food with the tomatoes skin in it. 

Nutrition Information

Serving 1g Calories 499kcal (25%) Carbohydrates 17g (6%) Protein 38g (76%) Fat 31g (48%) Saturated Fat 9g (45%) Polyunsaturated Fat 17g Trans Fat 1g Cholesterol 119mg (40%) Sodium 759mg (32%) Fiber 4g (16%) Sugar 4g (8%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 499

% Daily Value*

Serving 1g
Calories 499kcal 25%
Carbohydrates 17g 6%
Protein 38g 76%
Fat 31g 48%
Saturated Fat 9g 45%
Polyunsaturated Fat 17g 100%
Trans Fat 1g 50%
Cholesterol 119mg 40%
Sodium 759mg 32%
Fiber 4g 16%
Sugar 4g 8%

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