5.0 from 1 vote

Aloo keema is a straightforward one-pot dish made with ground beef and potatoes, seasoned with traditional spices. The ground meat is combined with tomatoes and onion gravy, along with potatoes. It is usually made with minced beef or mutton in Pakistan, which produces the most flavorful outcome.

Aloo keema curry is a simple and delicious dish made with ground beef, potatoes, and spices. It’s a popular comfort food in Pakistan and can be prepared in under 45 minutes. The best thing is that it uses all of the common ingredients that are often found in the pantry.

What Are The Best Substitutes You Can Use For Aloo Keema?

• Ground Meat  You can use the full-fat or lean meat of beef, mutton, or lamb. Whatever will work best for you
• Potatoes: I like to use red potatoes for their quicker cooking time and flavor, but any potatoes can easily be used, make sure to cut the potatoes into smaller cubes. I like to dice the potatoes into 1/2-inch cubes, which works best for aloo keema, so I can enjoy every bite.
• Whole Spices: Whole spices give more aromatic flavor in desi cuisine, but if you feel the aroma is overwhelming, then discard them during cooking. You can also use garam masala powder.
• Onions: I like to use red onions in my cooking, they have less water content and are easy to golden brown in our desi cooking, but any onion will work in this recipe. Thinly sliced onion, you can also use a vegetable chopper.
• Tomatoes: Tomatoes usually give a slightly tangy flavor to recipes, but if you don’t have them or want to omit them, yogurt is another way to add tanginess without compromising the taste.

Q and A

Here Are My Top Four Tips To Make A Delicious Beef Aloo Keema

• The first and most important tip to making ground beef is to not wash it, but if you are not satisfied without washing it, I’ll suggest just a quick rinse with cold water and keeping it in the strainer to drain extra water.

• I like to cook meat in a heavy bottom pan. It helps to prevent burning and hot spots. With a thicker base, the heat is distributed more evenly, so you don’t have to worry about your food burning in certain areas.
• After adding keema, make sure to sauté it until the moisture evaporates from the meat. Don’t add water until this stage; it will tender in its own water. Bhunnai (a blend of sautéing and stir-frying) is key to good keema.
• Some people like to eat bhunna hua (dry without gravy, but a moist version), but you can always add the gravy by adding more water at the end.

Best Way To Enjoy Aloo Keema Fullest

I like to serve it with some simple salad like Kachumar salad, and green chutney In terms of pairing, Aloo Keema pairs well with just about anything; here is my personal favorite.

• Aloo qeema is best served with Chapati, Roti, or Naan.
• Puri or Pharata is also another great way to enjoy this flavorful dish, especially if served at breakfast or brunch.
• It also goes great with a side of pulao or plain Zeera rice.
• The healthy way to enjoy your aloo keema is also to pair it with couscous or quinoa.

My 4 All-Time Favorite Ideas To Use Leftover Aloo Keema

I usually like to cook a big batch of keema so I can use the leftovers later in the week; it helps me save a bunch of time.

• Boil your favorite pasta and add leftover keema with tomato paste or pasta sauce and ketchup.
• Make a paratha roll with leftover aloo keema with the addition of green chutney and Imli chutney You can also add onion rings or salad leaves for crunch.
• Leftover keema is also great to use in tacos. All you need to do is add your favorite taco toppings.
• Perfect for making quick weekday biryani. Layering Keema and boiled rice with a handful of cilantro, mint, and lemon pieces. Super easy and delicious weekday dinner in no time.

Here Are Few Other Beef Recipes I Recommend You Must Try.

Did you enjoy this recipe? Here are some of our favorite meat recipes that you can enjoy!

• Beef Kofta Curry
• Dum Ka Keema
• Hunter Beef
• Shami Kabab

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