Traditional Aloo Keema Recipe

Traditional Aloo Keema  Recipe  is one of the most loved and traditional dishes in Pakistani households. Its method of cooking is unique yet so simple that even those who are new to cooking can easily prepare it. This recipe includes onions, tomatoes, green chillies, and everyday spices that double its delicious taste.

Aloo Keema is a favourite dish of children, adults, and the elderly alike. People often cook it for regular meals as well as serve it proudly to guests. This dish truly adds charm to any dining table. Most people enjoy it with naan or roti. The flavourful curry of aloo keema is popular not only in villages but also in cities across Pakistan.

Ingredients

1 kg Minced Meat (chicken , mutton , beaf)

3 Potatoes ( peeled and cut into cubes )

2 medium Onions ( finely chopped)

2 Tomatoes ( finely chopped)

5-6 Green Chillies (chopped)

Oil ( half cup)

2 tsp Ginger Garlic paste

Coriander ( for garnishing)

Spices

Salt ( according to your taste)

Red chilli Powder- 2 tablespoon

Turmeric Powder – ½ tablespoon

Garam Masala Powder – 1 teaspoon

Chilli Flakes – 1 teaspoon

Coriander Powder – 1 teaspoon

Cumin Seeds – 1 teaspoon

Step by Step Cooking Method for Beginners

• First, wash the minced meat (keema) properly and strain it to remove excess water. Keep it aside.

• Chop tomatoes, green chillies, and onions. Wash the potatoes, peel them, and cut them into small cubes.

• Take a deep pan and place it on the stove. Add cooking oil.

• Once the oil is hot, add ginger-garlic paste and cook it for 1 minute.

• Add chopped onions and fry until light golden brown.

• Now add tomatoes and green chillies. Stir well with a spoon.

• Add salt, red chilli powder, crushed red chillies, coriander powder, and turmeric. Mix well.

• Add the minced meat (keema) and fry it until the colour changes.

• Once the keema is fried, add potato cubes and cook on low flame for 5–10 minutes.

• When the potatoes are about 90% cooked, uncover the pan and fry again to enhance the taste.

• Add cumin powder and dry coriander powder. Cover and let it simmer (dum) for a few more minutes.

• Once it’s well cooked, turn off the flame and garnish with freshly chopped coriander.

Your delicious Aloo Keema is ready.

Pro Tips to Make Perfect Aloo Keema

• If you want a healthier option with more flavour, use oil instead of ghee in the curry.

• Cut the potatoes into small cubes. This enhances the flavour and helps them cook faster.

• Finely chop fresh coriander leaves and green chillies for garnishing. It gives the dish a beautiful look and aroma.

• If you feel the curry is too spicy, add 2–3 tablespoons of yogurt to balance the taste.

• The more you fry (bhoonain) the gravy and keema, the richer and tastier your Aloo Keema will be.
  

  Serving Ideas

• You can serve the Traditional Aloo Keema Recipe in a nice serving bowl or plate to make it look more appealing.

• Along with it, you may serve salad, raita, or a refreshing drink to make the table more presentable.

• This delicious dish pairs perfectly with naan, fresh roti, or boiled rice, making it a complete and satisfying meal.

If you love classic desserts, try our Soji Halwa Restaurant Style recipe for a rich, aromatic sweet that’s perfect for special occasions. This quick and easy version captures the authentic taste you’d find in traditional restaurants.

Frequently Ask Questions

Q:1  How long does it take to make Aloo Keema?
Ans: This dish is usually ready in 30 to 40 minutes.

Q:2  Which mince is best for making potato mince?
Ans:  Beef or mutton mince is more flavourful, but chicken can also be used.

Q:3  What bread or rice goes well with potato mince?
Ans:  This curry goes best with hot chapati, paratha or white rice.

Q:4 Can potato mince be made in advance and frozen?
Ans:  Yes, you can make it and freeze it and heat it up later.

Q:5  What is the secret to making delicious potato mince?
Ans:  Roasting the mince with fresh spices and on low heat enhances its flavour.