Aloo Keema (Ground Beef & Potato Curry)

Aloo Keema (Ground Beef & Potato Curry) is a straightforward, no-fuss curry that's perfect for a delicious and comforting weeknight meal. A one-pot recipe, this lightly spiced ground beef and potato curry makes dinner time a special occasion.

The beauty of this recipe lies in its simplicity and adaptability. Ground meat and potatoes are simmered together with onions, tomatoes, and traditional Pakistani spices to create a dish that's both hearty and deeply flavorful. It's the kind of meal that brings families together around the dinner table.

The combination of ground beef and potatoes is universally appealing, as evident in the popularity of dishes like Aloo Gosht and Biryani. This recipe is no different and can be enjoyed with plain basmati rice or naan.

Add a side of moong masoor dal, kaali masoor ki daal, or Pakistani courgette curry to make the meal complete.

Why you'll love this recipe

• One-pot recipe: Everything cooks together in a single pot, making cleanup quick and easy. Who wouldn't love a recipe like that?
• Great for meal planning: This is the perfect recipe for a meal plan. It's nutritious, easy to cook, and pairs well with salad, rice, or pasta.
• Delicious leftovers: Leftover aloo keema, just like leftover dum ka keema, tastes amazing in sandwiches, rolls, or as a paratha filling the next day. For more ideas on how to repurpose the leftover keema, refer to the section at the end of the post.
• Versatile recipe: This recipe can be modified in so many ways. You can use a different type of meat, swap the potatoes for seasonal vegetables, or pair it with assorted sides for a delicious and creative meal for the family.

Ingredient notes

• Ground beef: Use extra lean ground beef for best results. 95% lean is best, and anything below 90% is not recommended.
• Potatoes: Red or gold Yukon potatoes are best because they hold their shape better than other varieties.
• Onions: Yellow onions have a neutral flavor that's perfect for curries.
• Tomatoes: Juicy Roma tomatoes are ideal for this recipe. They're flavorful and break down easily, making it easy to get a perfectly blended curry.
• Ginger: I like to add my ginger at the end for maximum aroma and flavor.
• Serrano peppers: These are the best peppers for Pakistani recipes. If you want your aloo keema on the mild side, you can either deseed them or substitute with the milder jalapenos.
• Coriander powder: This is an absolute must, as it adds a fantastic fragrance that masks any fatty smell the meat may have and lends a beautiful earthy color to the keema after the two have been roasted together.

Please refer to the recipe card at the bottom of this post for the complete list of ingredients, measurements, and detailed recipe instructions.

Substitutions & variations

• Try using a different meat: Although I highly recommend ground beef for this recipe, ground mutton, lamb, or chicken are all options if you prefer.
• Add some yogurt: Many people like to add a tablespoon or two of plain, full-fat yogurt to help tenderize their aloo keema and make it less dry. Stir in a few tablespoons during the last few minutes of cooking for a richer and creamier texture.
• Use whole spices: I don't add whole spices when roasting my keema, as I prefer not to get them in my mouth when I eat. However, a stick of cinnamon, a few peppercorns, and some cloves add a rich, fragrant aroma.
• Add garam masala: Many people prefer to use ½ a teaspoon of garam masala powder instead of the whole spices above for their aroma and taste. This will make the keema spicier, so be sure to adjust the chili powder if you prefer a milder ground beef and potato curry.
• Use pre-prepared ingredients: If you want to cut back on cooking time to get dinner ready more quickly, try using pre-fried onions, tomato paste, or canned tomatoes, as well as store-bought ginger garlic paste. I always prefer to use fresh ingredients, but we all have those busy days when saving 15-20 minutes of prep is worth it.
• Use other veggies: I often make variations of this recipe with peas, green bell peppers, spinach, black eyed peas, and even cauliflower.

Step-by-step instructions

• Step 1: Heat the cooking oil and saute the chopped onions until they're a golden brown. Then add the garlic paste and saute for 30 seconds.

• Step 2: Add the ground beef, mix, and cook until the meat is no longer pink.

• Step 3: Add in the chopped tomatoes, along with the 1 cup of water, cover, and simmer on low for 10 minutes.

• Step 4: Uncover, turn the heat to high, and add all the spices. Roast until all the water has evaporated and the tomatoes are almost invisible.

• Step 5: Add in the ginger and serrano peppers and saute for 30 seconds.

• Step 6: Add the chopped potatoes and half a cup of water. Cover and cook on low heat until the potatoes are cooked through. Dry any excess water at this point, garnish with cilantro, and enjoy!

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