Aloo keema — minced beef curried with potato

مبتدئ

Aloo Keema (Beef Mince & Potato)

Name: Aloo Keema (Beef Mince & Potato)
Total time: 50 min
Yield: 4
Cuisine: Pakistani
Ingredients: 500 g Beef mince (with ~20% fat); 4 medium Potatoes, cut into cubes; 2 large Onions, sliced; 3 medium Tomatoes, blended; 60 g Yogurt, whisked; 1 tbsp Ginger-garlic paste; 120 ml Cooking oil; Whole spices (green cardamom, cinnamon, peppercorns); 1½ tsp Red chilli powder; 1 tsp + 1 tsp + ½ tsp + ½ tsp Turmeric, coriander powder, Kashmiri chilli, garam masala; ½ tbsp Kasuri methi (dried fenugreek leaves); 1 tsp Salt; Green chillies, ginger julienne and coriander, to finish

The everyday weeknight curry of Pakistani homes: beef mince and cubed potatoes bhuno-fried into a tomato-and-onion masala until the fat separates, then simmered until the potatoes are soft and the keema is dry and rich.

المصدر

الوصفة من Food Fusion · 📱 صانع محتوى · Pakistan's largest recipe channel, billed as the country's No.1 quick-recipe platform; publishes each full recipe with weighed quantities in its videos and on foodfusion.com.

تظهر أسماء الطهاة وصانعي المحتوى للإشارة إلى المصدر فقط. More Recipes Please مستقلة وليست تابعة لهم ولا معتمدة أو ممولة منهم.

Recipe published by Food Fusion — Aloo keema (minced meat with potatoes) is a traditional everyday dish across Pakistan and North India, with no single author. Food Fusion publishes a full weighed 'Dhaba Style Aloo Keema' recipe in this video (verified live); the amounts here follow it and the step prose is our own.

الطاهي: Food Fusion

شاهد طريقة التحضير · 3 فيديو

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حلالخالٍ من الغلوتين

الخطوات

Heat the oil with the whole spices, add the sliced onions and fry until golden. Stir in the ginger-garlic paste for a minute.
Add the mince and fry over high heat, breaking up every lump, until it changes colour and any water it releases cooks off, about 8 minutes.
💡 Keep breaking the mince up early — once it sets into clumps it stays lumpy for the whole cook.
Add the blended tomatoes, whisked yogurt, and all the ground spices and salt. Bhuno — fry and stir over medium-high heat — for 8–10 minutes until the oil separates and rises to the surface.
Stir in the potato cubes to coat them in the masala, then add 2 cups of hot water. Cover and simmer 15–20 minutes until the potatoes are soft and the gravy is thick.
Crush in the kasuri methi, scatter green chillies, ginger julienne and coriander over the top, cover for 2 minutes off the heat, and serve with roti or rice.

💡 نصائح

Keema is a base you can turn into other dishes: swap the potato for green peas (keema matar), fold it into pastry (samosa filling) or spoon it onto toast. The masala step is identical every time.
For a leaner version use less oil and skip the yogurt — but keep at least some fat in the mince, or the keema turns dry and grainy.