Aloo Keema – Tips for the BEST Keema

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Traditional Pakistani Aloo Keema (or Keema Aloo!) with tips and tricks amazing flavour! Rich tasting meat, creamy potatoes, and that zing of brightness – this ground beef and potato curry is a must make for good reason!A pink dish with Aloo Keema in it

Sometimes ,  I am about to go back to Karachi my mother always asks me what I want to eat when I go to  home. The answer always is “qeema paratha” which usually prompts my mother to say “you’re your fathers’ daughter; he also wants qeema all the time”. I also do LOVE Keema Chawal (kid friendly too!) and Dum ka Keema so she may be right

Ghar ka Keema Flavours

Ghar ka Keema, like ghar ka Aloo Gosht, is a different thing. It is true. I regularly crave a ghar ka keema. I don’t mean bihari style keema, or galawat ka keema or any of those other varieties that are commonly found in restaurants: I mean the kind of keema that my mother  make.

A really great Qeema should have caramelly spiced notes, the subtle tang of tomatoes, the zest of fresh garnishes.

Tips for Awesome Pakistani Aloo Keema

  1. Keema can smell a little funky sometimes. To mitigate this unwrap the keema and leave it out on a plate to air out
  2. Use a wok or a nice big pan for your keema (see why right below!)
  3. Most of the flavour of keema comes from the “bhunn” which is the repeated sauteing of the meat, it is what browns the ground beef and what helps it absorb all the spices. Totally worth it to spend a few minutes doing this!
  4. Don’t skimp on the oil while cooking. Instead once your keema is done tilt your bowl, press with a slotted spoon and drain some out. Or just eat it – I am not judgy.
  5. Fresh ginger is king. If you don’t like the ‘bits’ as my kids call them use homemade paste, it beats the jarred stuff any day!
  6. Cooking half the cilantro and chilies with the meat is a bit unorthodox, but it really rounds out the flavor!

    For the Qeema/ Keema:

    • Ground beef (or your preferred meat) – I like to use lean keema here
    • Onions – yellow cooking onions or red ones work
    • Tomatoes – Roma are my forever favourite, but hothouse will do too!
    • Ginger and Garlic Paste – homemade is best!
    • Whole Spices: Cumin seeds, cloves, whole black pepper and cinnamon.
    • Powdered Spices: Salt, Cayenne/Red Chili Powder, Coriander Powder, Turmeric

      Final Touches:

      I cannot say this enough: in Pakistani cooking garnishes are not decorative, they are the piece of the puzzle that makes the dish amazing .

      • A robust Garam Masala for depth. Homemade is the best ever, just saying.
      • Green Chilies – for that fresh bright heat
      • Lemon – to balance the rich spices
      • Cilantro – for it’s herby freshness
      • Ginger (optional) for a little extra oomph.

        Can I make it in the Instant Pot?

        This is a question I get often and the short answer is yes. However, in this case the flavour comes from the way you sautee the meat and I find that that is optimal stovetop in a wok or wide bottomed pan. If you want to use your IP then where you add your water you put it on Manual for 4 minutes and quick release. This is risky because potatoes vary so you may need to adjust it to your IP and produce.

        Aloo Keema – Tips for the BEST Keema (Pakistani)

        Let me teach you to make authentic Pakistani Aloo Keema (or Keema Aloo!) withlean ground beef and potatoes. I share helpful tips and tricks for foolproof flavour! Rich tasting meat, creamy potatoes, and that zing of brightness—a must make for good reason!

        Ingredients

        • 1 lb lean ground beef
        • ¼-1/3 cup vegetable oil
        • 1 small diced onion
        • 1 inch piece cinnamon
        • 2-4 whole cloves
        • 6-8 whole black peppercorns
        • 1 tsp cumin seeds
        • 1 ½ tbsp ginger (see notes)
        • 1 ½ tbsp garlic
        • 1 tsp salt
        • 1 tsp red chilli powder add more for a spicier qeema
        • ¾ tsp coriander powder
        • ¼ tsp turmeric powder
        • 3 to matoes diced
        • 1 large potato or 2 small – approximately 1 cup cut it into slim 2 cm big pieces
        • 1 tsp of garam masala
        • 3-4 chillies – sliced halved, or left whole
        • ¼ cup chopped cilantro
        • a few squeezes of lemon juice
        • julienned or minced ginger (optional)

        Instructions

        • Take your Keema out of the fridge and open up any packaging
        • Warm a wok on medium heat and add your oil
        • When the oil is hot add your whole spices – cumin seeds, black pepper, cloves, cinnamon – cook for about 30 seconds or until you can see the cumin seeds darken
        • Add your diced onion and cook until the edges are golden brown
        • Now stir in your ginger and garlic paste, saute for a minute
        • Turn the heat up and add your keema, stirring it frequently to evenly brown the meat.
        • Add all your spices except the garam masala and mix well.
        • Saute your Keema on medium high heat until it becomes nicely browned – this takes a good 7-8 minutes.
        • Now add your chopped tomatoes and potatoes, and a cup of water and bring to a boil.
        • Simmer until your potatoes are almost tender (varies across potatoes but usually 10 minutes is enough here) – I leave a tiny bit of a bite so that they don’t overcook and fall apart as I dry mine out.
        • Adjust the consistency of the Keema to your liking – adding more water for a more gravy like keema or drying it up.
        • Now add your garam masala, a squeeze of lemon, half the diced chilies, half the cilantro, and additional ginger (if using). Give it a quick mix then adjust seasoning.
        • Serve topped with remaining chilies and cilantro. I love it with roti/naan/paratha but you can eat it with rice as well.

          Notes

          • in this dish fresh ginger makes a HUGE difference, if you have the time then mince 2 tbsp of ginger by hand. You can then skip adding it at the end since it retains that nice feisty crunch