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Pakistani/Afghan · Dinner

Aloo Keema

Non-vegEasy

Diet: Non-veg · High-protein

Aloo Keema is a Pakistani/Afghan dish. Cut potatoes into small even cubes.

Prep
20 min
Cook
40 min
Total
60 min
Servings
4
Difficulty
Easy
Cuisine
Pakistani/Afghan
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Aloo Keema.
Representative photograph of Aloo Keema. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Base

Curry

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Base · About 10 min

  1. Brown beef and onion in oil from 40 ml neutral oil, 600 g minced beef, 200 g onion, chopped, 20 g ginger-garlic paste 10 minutes; add paste 1 minute.

Curry · About 25 min

  1. Add 500 g potatoes, cubed, 400 g tomatoes, chopped, 250 ml water, 1 tsp cumin, 1 tsp coriander, 1 tsp chili powder, ½ tsp turmeric, ¾ tsp salt; simmer covered 25 minutes until potatoes are tender and beef reaches 71°C / 160°F.

    Check: Look for this result: potatoes are tender and beef reaches 71°C / 160°F.

Finish · About 5 min

  1. Add 20 g coriander, 1 tsp garam masala; uncover 5 minutes to reduce sauce.

Tips

  • Cut potatoes into small even cubes.
  • Judge Aloo Keema by the texture and doneness signs in its steps. Your pan and heat affect how long Aloo Keema takes to cook.

Substitutions

  • Use minced lamb instead of beef.

Storage

  • Get perishable Aloo Keema into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Aloo Keema within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Aloo Keema to 74°C / 165°F, stirring or turning it for even heating. When Aloo Keema is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Aloo Keema includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Aloo Keema becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Aloo Keema one day ahead. For Aloo Keema, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Aloo Keema on the day of serving.

FAQ

What matters most when making Aloo Keema?

Cut potatoes into small even cubes.

What can I substitute in Aloo Keema?

Use minced lamb instead of beef.

Can I prepare Aloo Keema ahead?

Prepare the measured ingredients for Aloo Keema one day ahead. For Aloo Keema, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Aloo Keema on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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