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Aloo Keema

Aloo keema is a fragrant ground beef curry with tender potato chunks simmered in a deep golden spiced tomato sauce. This Pakistani-Indian keema recipe features cumin, coriander, and garam masala for a richly aromatic, spoon-thick gravy.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Ground beef and potato curry base
  • 1.5 lb ground beef
  • 3 Yukon gold potatoes peel and dice
  • 1 onion finely diced
  • 4 garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tomatoes diced (or 1 can diced tomatoes)
  • 0.25 cup plain yogurt
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp chili powder
  • salt to taste
  • 3 tbsp oil
  • fresh cilantro for garnish
  • green chili for garnish
  • naan for serving (or rice)

Equipment

  • 1 Dutch oven

Method
 

Brown the aromatics
  1. Heat oil in a large pot over medium heat, then add the onion and cook 8–10 minutes until deep golden, stirring occasionally so it browns evenly (look for caramelized edges).
  2. Add the garlic and grated ginger and cook for 1 minute, stirring until fragrant (about 60 seconds).
  3. Add cumin, coriander, turmeric, and chili powder and stir for 30 seconds, toasting the spices until they darken slightly and smell aromatic.
Cook the keema
  1. Add the ground beef and cook, breaking it apart, until browned; drain excess fat so the sauce isn’t greasy (brown crumbles are the cue).
  2. Stir in diced tomatoes and yogurt, then cook for 5 minutes until the oil separates and the sauce looks glossy and cohesive.
Simmer the potatoes
  1. Add the diced potatoes and enough water to just cover; bring to a boil, then cover and simmer 15–18 minutes until the potatoes are tender when pierced (no resistance).
  2. Stir in garam masala, adjust seasoning with salt to taste, then garnish with fresh cilantro and green chili; serve hot with naan or rice.

Notes

For the best texture, cut the potatoes into even small chunks so they simmer at the same rate. Refrigerate leftovers in a sealed container up to 3 days; reheat gently with a splash of water. Freezing is okay for up to 2 months—thaw overnight in the fridge and rewarm on low. If you want a lighter version, use lean ground beef (or ground turkey) while keeping the same spice amounts for the same warm, golden flavor.