Aloo Keema The Pakistani Minced Meat & Potato Curry

 Here's a recipe to make an authentic, home-cooked similar to grandma's Aloo Keema - Ground Beef and Potato Curry. This is a classic, one-pot beef keema recipe that's easy, quick to prepare, and produces the most tender, delicious outcomes!

What is Aloo Keema?

Aloo Keema is a well-known Pakistani and North Indian dish consisting of minced, curried, or minced flesh (keema) as well as potato (aloo). Keema curry, also known as Qeema, is a dish that can be made using any kind of meat, however, Pakistani versions usually use beef.

If I could pick one dish that I remember of my youth, it would have to be Aloo Keema. It's not the most glamorous dish however it's a home. If you're a novice to Tea For Turmeric, you can rest sure that I'll test thoroughly, analyze, and refine every recipe a few times before deciding whether it's "good enough" to post on this blog. This is blood sweat, tears, and sweat for you (this is a recipe that is country-style and you should try it!).

When it's an exclusive local, home-cooked food that evokes memories like Aloo Keema The pressure is up! (Speaking of pressure here's the Instant Pot version.) Let's just say that I consumed more than I did of red meat. I'm happy to present you with this traditional, incredibly delicious, yet easy recipe for Aloo Keema.

How To Make Allo keema recipes?

Aloo Keema is hard to make This recipe is extremely tolerant easy, flexible, and simple:

In the beginning, you cook the onions with the spices to cook until the onions are golden.

Then, add the ginger, garlic, and ground beef saute, in order that the meat alters color, and the moisture is evaporated. Then, add tomatoes and ground spices, salt, and yogurt, while continuing to sauté.

Then put the potatoes in with a splash of water, cover them, and cook them until the potatoes are soft. Serve with the typical options - garam masala lemon, and cilantro.

You May Also Like This Recipe: Instant Pot Goat Pepper Curry

Ingredients For Aloo Keema recipe

Whole spices (Omit any you don't)

• 1 2 inch cinnamon stick
• 1 teaspoon cumin seeds
• 3 cloves in total
• 1/2 tsp coriander seeds, optional
• 1/2 1 tsp whole black peppercorns

Aloo Keema

• 1/3 cup (73 grams) of neutral oil (I make use of avocado or grapeseed)
• 1 large onion that has been finely chopped
• 5-6 cloves (~1 1 tbsp) garlic crushed
• 1 inch (~1 TBSp) piece of ginger, crushed
• 1 2 lbs (454 grams) ground meat, full-fat and lean both work, but full-fat is a little drier.
• 1 . Large tomato (or 2 small tomatoes) with finely chopped
• 1-2 Serrano or Thai chili peppers, sliced
• 2 teaspoons coriander powder
• 1 teaspoon cayenne powder
• 3/4 1 tsp turmeric powder
• 1/4 1 tsp red chili powder or according to your preference.
• 1/4 tsp fresh ground black pepper
• 1 1/2 teaspoons kosher salt, or according to your preference.
• 2 Tbsp whole milk, plain yogurt
• 1 . Medium to Large (~250 grams) russet potato that has been peeled and cut in 1/2" cubes

Garnishing

• 1/8 to 1/4 1/8 to 1/4 garam masala 1/8 to 1/4 tsp garam masala, optional
• 1/2 1 tsp fresh lemon juice
• 2 tbsp cilantro leaves, chopped

Instruction For keema aloo recipe

• A heavy-bottomed skillet is placed at medium-high temperature. Once it's hot you can put in the oil all onions, and spices and cook until the onions turn golden brown (~8-10 minutes). In the meantime, deglaze the pan using 2 tablespoons of water.

• When the water has dried up then add the ginger and garlic and sauté for about one minute. Add ground beef , and cook, stirring frequently, until the color changes and the moisture begins to evaporate (~4-5 minutes). Utilize a wooden spatula break the beef into smaller pieces, making sure there are no lumps.

• Add the tomatoes along with the green chili pepper and spice mix, salt and yogurt. Continue to cook for 4-5 mins in between, or till the tomato begins to break into pieces and oil begins separation from ground beef. Add the potatoes along with 1/4 cup of water, and stir to mix.

• Reduce the heat to low-medium. Cover the pot, and allow it to cook for between 23 and 25 mins (depending on the size of the potato cubes) Stirring once during the cooking process. Potatoes will become extremely soft.

• If you're in need, increase the heat up to high and cook off any excess moisture. Remove the pan from the flame then add garam masala (if making use of it) as well as lemon juice and the cilantro. Stir aloo keema recipes all together to serve warm along with rice, roti, naan, bread, or any other food you'd like to eat.