Keema Aloo is one of those timeless Pakistani comfort dishes that instantly brings warmth and familiarity to the dining table. Its rich aroma, the soft texture of potatoes blending beautifully with well-spiced minced meat, and the rustic charm of slow-cooked masala make it a household favorite across generations.
Whether served during busy weekdays or prepared as a hearty weekend meal, this dish delivers deep flavor with minimal effort.
Ingredients Overview of Keema Aloo
The ingredients for Keema Aloo revolve around a flavorful combination of mince, potatoes, onions, tomatoes, spices, and fresh herbs. The minced meat (keema) forms the base of the dish, providing rich protein and absorbing the masala beautifully. Potatoes add body and heartiness, turning the curry into a complete meal on its own.
Onions and tomatoes form the essential gravy base, while ginger-garlic paste enhances aroma and depth. The spice blend—cumin, coriander, turmeric, chili powder, garam masala, and salt—creates the well-rounded, classic Pakistani flavor profile.
Each component plays a role: cumin seeds offer earthy warmth, tomatoes lend slight acidity, and green chilies bring heat and freshness. Fresh coriander at the end lifts the flavor and gives the dish a bright finish.
Full Ingredient List:
- 500 g beef or chicken mince
- 2 medium potatoes, evenly cubed
- 2 medium onions, finely chopped
- 2 medium tomatoes, chopped or pureed
- 1 tbsp ginger-garlic paste
- 2–3 green chilies, sliced
- 1 tsp cumin seeds
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- Salt, as needed
- ¼ cup oil
- Fresh coriander for garnishing
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Gear & Tools Needed
- A heavy-bottomed cooking pot or deep pan
- Sharp knife and chopping board
- Spatula for sautéing
- Measuring spoons for spices
- Small bowl for prepping ingredients
- Optional: potato peeler, serving dish
Prep Work before Cooking of Keema Aloo
- Wash and drain the mince well to remove excess water.
- Peel potatoes and cut them into medium-sized cubes to ensure even cooking.
- Chop onions finely for faster browning.
- Cut tomatoes or prepare tomato puree.
- Slice green chilies lengthwise or into rounds.
- Measure out spices so they’re ready to add quickly.
- Prepare fresh coriander by washing and roughly chopping it.
Step-by-Step Cooking Instructions of Keema Aloo
1. Heat Oil and Fry Cumin Seeds
Warm the oil in a heavy pot and add cumin seeds. Let them crackle to release their aroma, which forms the flavor foundation.
2. Brown the Onions
Add chopped onions and sauté until they turn light golden brown. This step enhances depth and richness.
3. Add Ginger-Garlic Paste
Stir in the paste for a minute until the raw smell fades and it blends into the onions.
4. Sauté the Minced Meat
Add the mince and break it apart with a spatula. Cook until it changes color and releases moisture. Continue cooking until the water evaporates and the mince begins to brown slightly—this intensifies the flavor.
5. Spice It Up
Add red chili powder, turmeric, coriander powder, salt, and green chilies. Cook for 2–3 minutes to allow the spices to bloom and coat the mince evenly.
6. Build the Masala with Tomatoes
Cook the tomatoes until they are fully cooked. Continue until the oil begins to separate from the masala; this ensures the base is fully cooked and flavorful.
7. Add the Potatoes
Mix in the cubed potatoes, stirring well so they absorb the masala.
8. Add Water & Simmer
Pour ¾–1 cup of water, depending on whether you prefer a dry or gravy-style Keema Aloo. Cover and cook for 15–25 minutes on medium heat until the potatoes become tender.
9. Add Garam Masala & Coriander
Finish by adding garam masala and chopped coriander. Simmer uncovered for 3–5 minutes to enhance aroma and balance the thickness.
Serving Suggestions of Keema Aloo
- Serve hot with homemade roti or fresh chapati.
- Pair with paratha for a richer, more indulgent meal.
- Enjoy with plain basmati rice or zeera rice.
- Add raita or yogurt on the side for a cooling contrast.
- Include lemon wedges or achar for extra tanginess.
Tips & Variations
- Browning the mince properly gives deeper flavor; don’t rush it.
- Use beef mince for a richer taste; chicken mince cooks faster but is lighter.
- For a drier version, cook uncovered after potatoes soften.
- Add ½ cup peas to turn it into Keema Aloo Matar.
- Add more or fewer chilies to change the level of spiciness.
- Add a splash of oil at the end for a traditional dhaba-style finish.
Comparison Table: Dry vs. Gravy Keema Aloo
| Style | Water Added | Texture | Best Paired With |
| Dry Keema Aloo | ¼–½ cup | Thick, masala-coated | Paratha, naan |
| Gravy Keema Aloo | ¾–1 cup | Softer, saucy gravy | Rice, chapati |
Ingredient Table (Quick Reference)
| Ingredient | Quantity |
| Minced Meat | 500g |
| Potatoes | 2 medium |
| Onions | 2 medium |
| Tomatoes | 2 medium |
| Ginger-Garlic Paste | 1 tbsp |
| Green Chilies | 2–3 |
| Oil | ¼ cup |
| Cumin Seeds | 1 tsp |
| Red Chili Powder | 1 tsp |
| Turmeric | ½ tsp |
| Coriander Powder | 1 tsp |
| Garam Masala | 1 tsp |
| Salt | To taste |
Nutritional Info (Approx. per serving)
- Calories: 350–420
- Protein: 22–28g
- Carbs: 16–22g
- Fat: 20–25g
- Fiber: 3–4g
Final Thoughts
Keema Aloo is truly a staple dish that every kitchen benefits from mastering. It delivers a satisfying balance of flavor, comfort, and nutrition, all while being incredibly versatile. Whether you prefer it dry or with gravy, spicy or mild, each version carries the unmistakable warmth of Pakistani home cooking. With just a handful of ingredients and simple steps, this dish becomes a go-to option for family meals that bring everyone together.
Conclusion
This Easy Keema Aloo Recipe highlights how uncomplicated cooking can result in deeply fulfilling flavors. It’s a one-pot wonder ideal for beginners, busy families, or anyone craving a wholesome, traditional meal. With its rich masala, tender potatoes, and perfectly cooked mince, this dish earns its place as a timeless classic. Serve it with your preferred bread or rice, enjoy the aroma, and savor every bite of this comforting Pakistani favorite.
