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A shallow bowl filled with Pakistani aloo keema, and topped with coriander leaves.
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4.50 from 4 votes

Pakistani Aloo Keema

A staple Pakistani meal, aloo keema is made using minced meat (aka keema) and potatoes in a dry gravy.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Dinner
Cuisine: Dinner, Pakistani
Servings: 4 people
Calories: 390kcal
Author: Kiran


Whole Spices

  • 3 cloves
  • 1 inch cinnamon stick
  • 4 - 6 black peppercorns
  • 1 -2 cardamom pods

For the aloo keema (ground mince and potato curry)

  • 4 tablespoons oil
  • 2 (~200g) medium onions finely chopped
  • ½ kg ground mince / keema see note 1
  • 1 teaspoon ginger paste can be substituted with freshly minced ginger
  • 1 teaspoon garlic paste can be substituted with freshly minced garlic
  • 2 teaspoon coriander powder
  • ¼ teaspoon turmeric powder haldi
  • 1 teaspoon salt
  • ½ teaspoon red chili powder
  • 2 (~220) medium tomatoes, chopped see note 2
  • 2 - 4 medium potatoes, halved or quartered see note 3
  • ½ cup water
  • 2-3 green chilies for garnish
  • ½ cup coriander leaves (cilantro) for garnish


  • Heat oil in a pan. Add chopped onions and fry till light golden.
  • Add all the whole spices (sabit garam masala) and fry for a minute till they splutter.
  • Add ground mince of choice along with ginger & garlic paste. Cook on medium – high heat for a few minutes till color changes.
  • Add the dry spices (coriander powder, salt, turmeric and red chili powder). Keep stirring for 2-3 minutes to let the spices cook.
  • Turn heat to low – medium and add tomatoes (either freshly chopped or canned whole tomatoes - see note 2). Let them cook for 10 – 15 minutes till soft and water dries. Canned tomatoes will be soft in about 5 - 7 minutes.
  • Add the potatoes with ½ cup water. Half cover with a lid, and cook the ground mince curry till potatoes are tender. This process will take about 15 - 20 minutes depending on the size of the potatoes.
  • Once the mince is cooked, and the potatoes are tender take the ground mince curry (aloo keema) off the heat. Garnish with green chilies and fresh coriander leaves (cilantro).
  • Serve hot with roti and onions and kachumer salad.


  1. Traditionally beef mince is used to make aloo keema as the fattiness of the beef mince adds flavour and texture to the dish. However, goat / mutton mince, lamb mince, turkey mince or chicken mince can also be used. My personal preference is turkey mince (turkey keema) because it is a healthier option than beef, however, has more flavor than chicken mince. The brand that I use in Australia is Steggles, and it has a regular mince option as well as a turkey breast mince option. 
  2. Freshly chopped tomatoes are best to make this recipe. However, canned tomatoes can also be used. Make sure you use either whole peeled tomatoes, or crushed tomatoes. Do not use canned diced tomatoes, or canned tomatoes with additional herbs. If using canned tomatoes, reduce the tomato cooking time by around 5 - 7 minutes.
  3. Potatoes can be halved or quartered. Smaller is generally better because they cook and become tender quickly versus larger potatoes that take a longer time. 


Calories: 390kcal
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