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A pot of aloo keema with minced beef and potato cubes in thick masala, topped with coriander and ginger, served with roti and raita
Pakistani · Dinner

Aloo Keema

Spiced Minced Beef with Potatoes

A everyday Pakistani dinner of minced beef and soft potato cubes in a thick, spiced tomato-onion masala. It is quick to make and tastes best with hot roti.

Published 29 Sep 2026Tested by Hina Ikram

Prep15 min
Cook45 min
Total1 h
Serves4
DifficultyEasy
CuisinePakistani
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Ingredients

4 servings

Equipment: Heavy-bottomed pot or deep pan with a lid, wooden spoon, chopping board and knife

Method

  1. Heat the oil in a heavy pot over medium heat. Add the cumin seeds, black cardamom and bay leaves and let them sizzle for 30 seconds until fragrant.

  2. Add the chopped onions with a pinch of the salt. Fry, stirring often, until deep golden brown. Lower the heat if they darken too fast.

  3. Stir in the ginger-garlic paste and cook for 1 minute until the raw smell goes.

  4. Add the mince and break it up with the back of the spoon. Fry on medium-high heat until all the pink is gone and the liquid it released has mostly dried up.

  5. Add the tomatoes, yogurt, remaining salt, chilli powder, turmeric, coriander powder and cumin powder. Stir well and cook until the tomatoes break down and oil separates at the edges of the masala.

  6. Add the potatoes and stir to coat them in the masala for 1 minute. Pour in the hot water and add the green chillies.

  7. Bring to a boil, then cover and simmer on low heat. Stir once or twice, until the potatoes are tender when pierced with a knife.

  8. Uncover, sprinkle in the garam masala and cook on medium heat, stirring gently, until the gravy is thick and clings to the mince and the oil shines on top. Taste and adjust the salt.

  9. Turn off the heat. Scatter the fresh coriander and ginger matchsticks on top, cover and rest for 5 minutes before serving.

Cooking tips

  • Brown the onions properly. They give the masala its colour and sweetness, so do not rush this step.
  • Cut the potatoes into even cubes so they cook at the same rate and do not turn to mush.
  • Fry the mince until the released liquid has evaporated. This gives a richer flavour than simmering it in its own juices.
  • Use hot water, not cold, when adding the potatoes so the pot keeps simmering and the masala does not go flat.

Substitutions

  • Use mutton or lamb mince for a stronger flavour, and add 10 minutes to the simmering time.
  • Use chicken mince for a lighter version and reduce the oil to 3 tbsp; cook until it reaches 74°C.
  • Replace the yogurt with one extra chopped tomato if you have none.
  • Add 1 cup of green peas in the last 8 minutes of simmering for extra sweetness and colour.

Serve with

"Serve hot with fresh roti or tandoori naan, sliced onion and lemon wedges, and a cooling bowl of raita. It also works well stuffed into a paratha or a bun."

Storage

Cool completely and keep in an airtight container in the fridge for up to 3 days. It freezes for up to 1 month, though the potatoes will be slightly softer after thawing.

Reheating

Warm in a pan over low heat with a splash of water, stirring occasionally, until piping hot all the way through. Microwave covered in 1-minute bursts, stirring between each.

Nutrition per serving, estimated

505kcal
28 gProtein
28 gCarbs
31 gFat

Estimated from the ingredient list. Values vary with brands and portion size.

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Beef recipes Pakistani recipes DinnerMain CourseCurriesFamily Meals How to Make a Tarka Without Burning the Spices
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