Here's a classic Pakistani recipe that everyone, even the fussy kids, will love.
Bonus - the recipe is remarkably hard to mess up.
When it comes to food, I feel like every recipe has it's own story behind it and some recipes more than others I feel a strong emotional attachment to. Food is never just food to me - it holds stories, emotions and comfort within it. It brings back certain memories, certain times of the year and certain places I've been to.
I remember the people I ate with and the times we spent together.
I fondly remember the distinctly different spices and aromas of the cooking in my Mother's house in Pakistan - a distinctly sweeter and nuttier taste to the vegetables, a fragrance of ghee richer than I've ever smelt outside of the country and a chewier texture of the meat.
Food to me will always mean much more than flavour and sustenance.
This was my first Pakistani dish that I cooked that was deemed 'successful' after getting married and leaving my Mum's home. And that's saying a lot, because I had previously failed at cooking simple white basmati rice and a pretty basic chicken curry. When my husband gave me his seal of approval for this, delight evident on his face, I felt like all the happiness in the world had just been handed to me on a plate (of dinner, with a side of roti). Yes, after a few weeks of villainously botched attempts at far too many traditional meals, I was that thrilled to finally have made something not just edible, but actually good.
Now whenever I cook Aloo Keema, I always remember how much we had relished it after weeks of botched cooking. I remember how immensely accomplished I had felt. I smile as I remember how my husband said 'Let's have this again tomorrow, there's plenty of leftovers!'. And those memories always fill me with so much nostalgia and happiness.
I can fall back on this recipe with my eyes closed and know there is no chance I will mess it up.
A lot of my first-time success, I later learnt, was down to the fact that it's incredibly difficult to overcook minced meat. The problem with larger, whole cuts of meat is that if you're a beginner, you won't know when it's cooked through so you risk undercooking and serving it semi-raw. On the flip side, there's the risk of overcooking and serving it with the meat falling off the bone, practically shredding. You're not going to have this problem with keema, since it's already broken down. I mean, what's the worst that can happen? Not a lot, I'll tell you that, bar burning it.
How can you serve Aloo Keema?
Aloo Keema is a curry we tend to serve more often with roti than rice. Having said that, there's nothing wrong with rice! It's just down to personal preference.
As a curry, it's a great stand-alone dish and doesn't need anything else to complement it.
My Mum used to give this to me and my siblings the next day as a grilled sandwich with cheese. The contrast between the soft potatoes, the rich tomato-flavoured meat and the ooey-gooey cheese is absolutely delicious and this aloo keema cheese sandwich is still one of my favourite. This love has now passed down to my 5 year old daughter, who will squeal in delight at an aloo keema cheese sandwich.
Tips to really elevate your Aloo Keema
- I always recommend you use hath ka keema not just for this, but for any keema dish you make. Loosely translated, haath ka keema means keema made by hand. For this, your butcher will cut the meat using their own knife instead of running it through the machine. This yields a chunky mince, one with more of a bite and a delicious texture. I personally don't love super-fine keema unless it is used for koftas.
- Though you can use any kind of potatoes, baby potatoes cut into halves really make this curry out of this world.
- Always use fresh. Fresh ginger, fresh garlic, fresh tomatoes, fresh coriander. I don't compromise on this and nor should you!
- The amount of oil you use is purely a personal preference. You can use more or less, as you like. I do feel that this is a rather forgiving curry (Aloo Keema, you are SO kind to us) and it does well with less oil too. If of course you can forego the oily orange-rim and elusive oil separation.
- If you like peas, add them in about ten minutes before the curry is complete.
Enjoy, with love x
More Keema Favourites
📋 Recipe
Aloo Keema
Ingredients
- 0.25-0.5 cup (60-120 ml) oil - use as much as you feel comfortable with
- 1 ½ (165 g) medium onion chopped
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 4 small (360 g) tomatoes
- 1 lb (½ kg) minced lamb
- 1.5 teaspoon salt or to taste
- 2.5 teaspoon ground coriander
- 1.5 teaspoon ground cumin
- 1 teaspoon red chilli powder
- 0.5 teaspoon garam masala
- 1 teaspoon paprika can substitute with deghi mirch or Kashmiri red chilli powder
- 0.5 teaspoon pepper
- 2 medium (450 g) potatoes peeled and sliced into half-circles
- a handful of freshly chopped coriander to garnish
Instructions
- Begin with heating the oil in a pot. Add the onion, garlic and ginger and saute till brown.
- Add the tomatoes, about ½ cup of water and all the spices. Turn the heat to medium and stir the tomatoes till they begin to break down and a thick sauce forms. Allow most of the water to dry out. The oil should begin to rise to the top and separate from the sauce at the edges
- Add the minced meat. Saute it in the pot, allowing it to brown.
- After about 5 minutes, add 1 cup of boiling water. Cover and turn the heat to medium-low.
- After 30 minutes, add in the sliced potatoes. Turn the heat down to the lowest. There shouldn't be a lot of water left in the curry and the potatoes should be able to steam-cook in the pot at this point.
- Allow the potatoes to steam cook for approximately 10-20 minutes, depending on how thick the potatoes have been cut. Once done, add in the coriander and turn the heat off.
- Aloo keema is ready! Serve hot with warm, soft chapattis!
Notes
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Magdalene
This has become one of my favourite go-to recipes both for myself and for sharing with others. It's so flavoursome without needing too many ingredients and it's so easy it always comes out fabulous even if I'm not being particularly careful when making it. So glad I found it when I did, thank you!
Mary
You have become my go to site for looking up Pakistani recipes. I cook Pakistani mostly or Tamilnadu style or Malabar style. All your recipes comes out good.
Fatima Cooks
I'm honoured - thank you!
Mary Ann Unangst
This was absolutely delicious. My kids licked their plates clean, and I had a second serving for breakfast. I'm so glad I made a double batch! I roasted some cauliflower and green beans on the side with more ground coriander and turmeric forward curry powder. I'm excited to make it again.
Janey
Fatima is my go to to copy my father in laws mince and potato’s, thank you
Louise
Every recipe I cook from your fantastic collection turns out amazing. I love how easy your instructions are, so clear to follow.
Most importantly, how delicious they all turn out. Thank you!
Jenn
Hi! This is my first time trying one of your recipes. When you say red chilli powder is that like cayenne powder or the regular chili powder that is not very spicy? I’m in Canada if that helps. Thank you!!!
Humi
You must have done something wrong because this recipe is on rotation with us. Soooo good. 😍
Faheem
Loved this thank you!! My Mum said it reminded her of my Grandma’s which is a huge compliment!
Fatima Cooks
Thank you, it's the best compliment when my recipes are compared to a mothers! So glad you enjoyed it
Mishal
Amazing
Fatima Cooks
Thank you!
Asad
Thank you for this close to authentic recipe, along with the tips to make it as close to the tasty traditional aaloo qeema and not a modified variety a lot of other food blogs have.
I just wanted to add that you can share in the tips section how some people make it with yogurt along with tomatoes, or just yogurt. Some people might like that taste more.
Fatima Cooks
Thank you, so happy you like it!
Michelle
Excellent traditional and true taste if what this dish tastes like in kitchens across Lahore, Pakistan! All of Fatima’s recipes are top notch! Thanks for making it easy to make and including pictures!
Fatima
Thank you so much, Michelle!
James
Hi Fatima, that recipe looks nice! I personally enjoy using beef imported from india when making dishes like this. In fact, when it comes to 'bara ghosht' I will only use indian beef. There's really a different flavour to it. Best regards!
Sofia
Hi your recipes are fab. I've tried at least 5 of them and always get positive feedback from family. Thanks for helping me cook!
Fatima
You’re very welcome! Thrilled you’ve benefited from my recipes 😁
Mariam
I made this the other day after work and it was delicious. The spice level was so nice as I often find when I make something it’s not got that spicy taste to it. My husband loved it and asked for seconds. Thank you Fatima for sharing the recipe
Nadia
Why did mine taste sweet
Last time I made it ages ago and it was fine
Fatima Cooks
Could perhaps be a sweeter variety of onion and/or potatoes!
Andy
Hi, great recipe Fatima! Just a couple of questions:
For Step 2 when adding half cup of water, do I need to increase this if the creating this dish for more than 4 people? Or does it always remain half a cup of water regardless of yield? Is this cold or boiling water?
Does the above apply for step 4 too for the 1 cup of boiling water when creating it for more than 4 people in the sense I need to increase it? Or remain 1 cup?
In the Notes, you mention for mutton add 2 cups of boiling water - again do I increase it when creating it for more than 4 people or does it always remain 2 cups?
I look forward to hearing from you!
Andy!
Fatima
Hi Andy! This is a tricky one because theoretically it shouldn't have to increase, but I would go ahead and increase it a little bit and keep an eye out on it. Like if you're doubling the recipe, x1.5 the water. But keep close by! Hope that helps
Andy
Hi, great recipe Fatima! Just a couple of questions:
For Step 2 when adding half cup of water, do I need to increase this if the creating this dish for more than 4 people? Or does it always remain half a cup of water regardless of yield? Is this cold or boiling water?
Does the above apply for step 4 too for the 1 cup of boiling water when creating it for more than 4 people in the sense I need to increase it? Or remain 1 cup?
In the Notes, you mention for mutton add 2 cups of boiling water - again do I increase it when creating it for more than 4 people or does it always remain 2 cups?
I look forward to hearing from you!
Andy!
Michelle
Fatima does it again! Excellent easy recipe with super flavors! This is the 4th recipe of Fatima that I’ve tried and has come out perfect! If you want traditional authentic recipes then stick with her recipes. They are the best!!!
Fatima
Thank you so much for your kind words, MIchelle!
Char
I was born and partially bred in Karachi ( till age 15) and whilst i have always enjoyed eating my mums cooking- its only in the last several years that i have ventured into the world of indian/pakistani cooking here in Toronto. I have made traditional keema before, but i used ground pork, since i had a large amount on hand. This is simmering on the stove right now, waiting for the potatoes to cook. It smells amazing! and looks picture perfect too! While i don't like extremely spicy food, i do have a seasoned palate and so i upped the spice quantity a bit! i might just snap a pic and send it to my mother- who will call and ask why she can't see it in person while she eats it instead! ( the trials of having your mother live a 5 minute walk away! lol). I am definitely trying this with beef next time! thank you!
Fatima
I hope it went well! Thank you for sharing you tried it out! 🙂
Sania
I am a vegetarian and used Impossible Mince (plant based) instead of red meat mince. I didn’t have to cook for too long and it turned out absolutely terrific. Non-vegetarians in my family finished it though, so I couldn’t go for a second serve!
Fatima
Sania, I am SO happy to hear that!! That's great to know this recipe worked with Impossible Mince too!
Thank you for sharing your experience!
Sonia
Salaam will it be okay to use chicken mince instead xx
Fatima
Wasalam. If you use chicken you'll need to reduce the cooking time and add less water. I haven't tried this specific recipe with chicken, I don't see why it wouldn't work though!
EJ
Hi Fatima, I just want to say what a huge help your blog has been. This aloo qeema was delicious. With my mother in the hospital and I being the only one with all the responsibilities. Your recipes have been a life savior.
Stay blessed 💕
Fatima
Thank you so much! I am so glad to hear my recipes have been helpful for you. I hope your mother recovers and comes home soon. Best wishes
Kathleen
Trying this one tonight!! so far smelling amazing from my kitchen!!
Thank you, Fatima! much love xx
JV
Brilliant recipe and perfect steps. I made this dish for the first time and nailed it, thank you.
Hailey
Beautiful recipe it tasted delicious !! Making it again tonight thank you Fatima
Fatima
Glad you enjoyed it! Much love x
Mahila
Easy, simple and delicious- Thank you!
sana
Such a tasty recipe. thank u for this write up!
Mia
Spices were added with tomatoes.
Also living in a higher altitude I find it helps me to half boil the potato cubes first so they are completely tender in the end.
Sohaib
In step 2 it does say to add all spices.
Sidra
Hi at what step are masalas added?
Mansoor
As in ingredients - coriander, cumin, red chili, garam masala, paprika and pepper - when do these get added? Nothing is mentioned in your 'method'.
JV
Its is mentioned in Step #2
Nazmul Bhuiyan
Hello Fatima. I am from Bangladesh, and in our country, we also add cauliflower along with potatoes. We would not add any further spices, as it is dish we eat with roti/chapati in the morning.
Naz Ejaz
Which potatoes do you use ? White or Maris Piper ?
amou
I love your blog. ♡ This is my go to place whenever I want to make any sort of qeema and it always turns out amazing! Jazakallah for posting.
Fellow clueless pakistani.
Fatima
Thank you! Hoping to post some new recipes soon so all the fellow clueless pakistanis out there can continue to benefit! lol 😉
This Muslim Girl Bakes
oh my days, we do the exact same the day after - grilled cheese keema sandwiches all the way. except I am a total sucker for peas so they must always be in my keema!
Fatima
Lol! Great to know I'm not the only one who loves a good grilled aalo keema cheese sandwich! 😉