Aloo Keema is a comforting and flavorful dish made with ground meat and potatoes, cooked together in a spiced, savory curry. It’s a classic from South Asian cuisine, especially popular in Pakistani and Indian households. This dish combines rich meatiness with the tender bite of potatoes and a bold blend of spices for a one-pot meal that’s easy to make and perfect for weeknight dinners.
Why You’ll Love This Recipe
I love Aloo Keema because it’s quick to put together and only needs simple pantry ingredients. The combination of ground meat and potatoes is both filling and satisfying. I can serve it with rice, roti, or even on its own. It also gets better the next day, which makes it ideal for meal prep. The flavor is rich, warm, and comforting without being too spicy—perfect for the whole family.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground meat (beef, chicken, lamb, or turkey all work)
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Potatoes, peeled and diced
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Onion, finely chopped
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Garlic, minced
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Ginger, minced
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Tomatoes, chopped
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Green chilies (optional, for extra heat)
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Ground turmeric
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Ground cumin
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Ground coriander
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Garam masala
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Red chili powder
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Salt
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Oil or ghee for cooking
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Fresh cilantro for garnish
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Water or broth for simmering
Directions
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I start by heating oil in a pan and sautéing the chopped onions until they’re golden brown.
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I add the ginger and garlic and let them cook for about a minute until fragrant.
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Then, I stir in the ground meat and cook it until it’s browned and no longer pink.
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I add all the spices—turmeric, cumin, coriander, red chili powder, salt—and mix them well.
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Next, I toss in the chopped tomatoes and cook until they break down and blend into the mixture.
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I add the diced potatoes and stir them in, letting them soak up the flavors.
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I pour in a bit of water or broth, cover the pan, and let it simmer until the potatoes are soft and fully cooked.
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Finally, I sprinkle in garam masala and garnish with fresh cilantro before serving.
Servings and timing
This recipe makes about 4 servings and takes approximately 40–45 minutes to cook from start to finish. Prep time is usually around 10 minutes, and the cooking takes about 30–35 minutes depending on the type of ground meat and size of potato pieces.
Variations
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I sometimes swap the meat with ground chicken or turkey for a leaner version.
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For a vegetarian twist, I skip the meat and use crumbled paneer or cooked lentils instead.
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Adding peas or carrots brings in extra color and nutrition.
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I adjust the spice level by using fewer or more green chilies based on who I’m cooking for.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a pan over medium heat with a splash of water to prevent it from drying out. It also microwaves well—just cover it loosely and heat for a couple of minutes, stirring halfway.
FAQs
How do I make Aloo Keema less spicy?
I reduce the amount of chili powder and skip the green chilies to make a milder version.
Can I freeze Aloo Keema?
Yes, I let it cool completely and store it in freezer-safe containers. It lasts up to 2 months. I thaw it overnight in the fridge before reheating.
What’s the best meat for Aloo Keema?
I usually use ground beef, but lamb adds a richer flavor. Chicken or turkey also work well if I want something lighter.
Can I make it in an Instant Pot?
Yes, I use the sauté mode to cook the base, then pressure cook on high for about 8 minutes. I do a quick release and simmer if needed to thicken the curry.
What should I serve with Aloo Keema?
I serve it with basmati rice, naan, or roti. It also pairs well with a side of yogurt or a simple cucumber salad.
Conclusion
Aloo Keema is a hearty, flavorful dish that fits into any meal plan, whether I’m feeding family or preparing lunch for the week. It’s simple, satisfying, and loaded with traditional spice that can be easily adjusted. Once I’ve made it, it usually becomes a regular on the menu.
PrintAloo Keema (Ground Meat with Potatoes)
Aloo Keema is a comforting and flavorful South Asian dish made with ground meat and potatoes cooked in a savory, spiced curry. It’s an easy, one-pot meal perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 40–45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: South Asian
- Diet: Halal
Ingredients
- 500g ground meat (beef, chicken, lamb, or turkey)
- 2 medium potatoes, peeled and diced
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 medium tomatoes, chopped
- 2 green chilies (optional, for heat)
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1 tsp red chili powder (adjust to taste)
- Salt to taste
- 2–3 tbsp oil or ghee
- 2 tbsp fresh cilantro, chopped (for garnish)
- 1/2 cup water or broth
Instructions
- Heat oil or ghee in a pan over medium heat. Add chopped onions and sauté until golden brown.
- Add minced garlic and ginger, cook for 1 minute until fragrant.
- Stir in the ground meat and cook until browned and no longer pink.
- Add turmeric, cumin, coriander, red chili powder, and salt. Mix well.
- Add chopped tomatoes and cook until they soften and blend into the curry.
- Add diced potatoes and stir to coat them in the spice mixture.
- Pour in water or broth, cover the pan, and let simmer on low heat for 20–25 minutes or until potatoes are tender.
- Sprinkle garam masala on top and garnish with fresh cilantro before serving.
Notes
- Adjust spice levels based on preference by modifying chili powder or omitting green chilies.
- Leftovers taste even better the next day and can be refrigerated for up to 3 days.
- Can be made in an Instant Pot using the sauté and pressure cook functions.
- Add peas or carrots for more texture and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
