✨ Pakistani Aloo Keema
Aloo Keema — a beloved household classic that unites generations around the dining table. Fragrant, wholesome, and irresistibly comforting, this traditional minced meat and potato curry is a staple in every Pakistani home.
Whether you’re cooking for your family, prepping for a weeknight dinner, or introducing international friends to South Asian cuisine — Aloo Keema never disappoints.
🥘 What Makes Pakistani Aloo Keema So Special?
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✅ Simple Ingredients, Big Flavors
Made with pantry staples like ground beef, onions, tomatoes, garlic, ginger, and perfectly tender potatoes. -
✅ One-Pot Wonder
Easy to cook, even easier to love. Great for meal prep and leftovers. -
✅ Customizable Heat Level
Mild for kids, spicy for adults — adjust the green chilies to your heart’s content. -
✅ Pairs Perfectly With Everything
Serve it with hot chapati, naan, paratha, or a fluffy plate of basmati rice.
🍛 Authentic Pakistani Comfort Food, Right at Home
Imagine this: sizzling onions, the earthy aroma of turmeric, a gentle simmer of meat and potatoes absorbing layers of rich, spicy flavor. That’s not just dinner. That’s tradition, heritage, and comfort in every bite.
This dish has been passed down through mothers, grandmothers, and home cooks who make it with love — and now, it’s yours to master.
Aloo Keema
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- 0.25-0.5 cup (60-120 ml) oil – use as much as you feel comfortable with
- 1 ½ (165 g) medium onion chopped
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 4 small (360 g) tomatoes
- 1 lb (½ kg) minced lamb
- 1.5 teaspoon salt or to taste
- 2.5 teaspoon ground coriander
- 1.5 teaspoon ground cumin
- 1 teaspoon red chilli powder
- 0.5 teaspoon garam masala
- 1 teaspoon paprika can substitute with deghi mirch or Kashmiri red chilli powder
- 0.5 teaspoon pepper
- 2 medium (450 g) potatoes peeled and sliced into half-circles
- a handful of freshly chopped coriander to garnish
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Begin with heating the oil in a pot. Add the onion, garlic and ginger and saute till brown.
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Add the tomatoes, about ½ cup of water and all the spices. Turn the heat to medium and stir the tomatoes till they begin to break down and a thick sauce forms. Allow most of the water to dry out. The oil should begin to rise to the top and separate from the sauce at the edges
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Add the minced meat. Saute it in the pot, allowing it to brown.
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After about 5 minutes, add 1 cup of boiling water. Cover and turn the heat to medium-low.
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After 30 minutes, add in the sliced potatoes. Turn the heat down to the lowest. There shouldn’t be a lot of water left in the curry and the potatoes should be able to steam-cook in the pot at this point.
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Allow the potatoes to steam cook for approximately 10-20 minutes, depending on how thick the potatoes have been cut. Once done, add in the coriander and turn the heat off.
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Aloo keema is ready! Serve hot with warm, soft chapattis!
🎯 Final Word: Make Mealtime Meaningful
Food isn’t just about feeding hunger — it’s about feeding the soul. And few dishes do that better than a warm plate of Pakistani Aloo Keema.
Cook with love. Share with joy. And keep the tradition alive.
More Information
- Address Food Street, Lahore, Punjab, Pakistan,
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Feature image
- Brief Description Experience the authentic taste of Pakistan with Aloo Keema — a classic minced lamb and potato curry. This hearty, flavorful, and easy-to-make dish is perfect for family dinners, cultural meals, and nostalgic comfort food lovers.
- Summary Wholesome, flavorful Aloo Keema — minced lamb curry with potatoes simmered in aromatic spices. Quick, customizable, and perfect for any occasion
- Payment Not Applicable
- Rates / Duration / info 60 mins
- I would be Available Seasonal
- Video Link : Youtube/Tiktok
