Name: Aloo Keema (Pakistani Ground Beef and Potato Curry) Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Pakistani
Ingredients: 500 g ground beef (lean or full-fat); 1 onion, finely diced; 3 tomatoes, sliced; 2 small potatoes, cut into 2 cm (1 inch) cubes; ¼ cup cooking oil; 1 teaspoon ginger, freshly minced; 1 teaspoon garlic, freshly minced; 1 black cardamom pod; 4 black peppercorns; 3 cloves; 1 teaspoon red chili powder; 1 ¼ teaspoon salt; 2 teaspoon coriander powder; 2 teaspoon cumin powder; ½ teaspoon turmeric powder; 1 teaspoon garam masala; 2 green chilies, sliced; 2 tablespoons fresh coriander, chopped; 1 tablespoon ginger, sliced

I’m really excited to share this Aloo Keema (Pakistani Ground Beef and Potato Curry) recipe with you because it’s one of those comforting dishes that speaks right to your soul and tummy. The combination of tender ground beef and soft, spiced potatoes simmered in a fragrant curry is something that always makes me crave more. This dish shines on cozy weeknights or when you want to impress guests with an authentic taste of Pakistani home cooking.

This Aloo Keema recipe isn’t just delicious—it’s also practical. You can easily customize the spice level or swap ingredients to match what’s on hand. Trust me, once you nail this, it’ll become a staple, especially if you love meals that deliver big flavor with simple steps.

Ingredients You’ll Need

The magic of this Aloo Keema (Pakistani Ground Beef and Potato Curry) recipe truly comes from the blend of aromatic spices and fresh ingredients. These flavors come together beautifully for a balanced, hearty curry. When shopping, try to pick fresh tomatoes and good quality ground beef to really boost your dish.

Ground beef: You can use lean or full-fat depending on your preference; full-fat tends to add more richness.
Onion: Finely diced for that sweetness and a great curry base.
Tomatoes: Sliced fresh tomatoes bring acidity and a luscious texture to the sauce.
Cooking oil: Neutral oil works well; some prefer mustard oil for an authentic touch.
Fresh ginger: Minced ginger adds a bright and peppery kick.
Fresh garlic: Its aromatic presence is key to depth of flavor.
Black cardamom: This adds a smoky note that’s subtle but essential.
Black peppercorns: Use whole peppercorns for warmth and complexity.
Cloves: Just a few to enhance the overall spice warmth.
Red chili powder: Adjust to taste — it drives the curry’s heat.
Salt: Season gradually and taste as you cook.
Coriander powder: Earthy and citrusy, it’s a must-have spice here.
Cumin powder: Adds nutty notes that blend beautifully with coriander.
Turmeric powder: For color and subtle warmth.
Potatoes: Cut into 2 cm (1 inch) cubes so they cook evenly without turning mushy.
Garnishes (Garam masala, green chilies, fresh coriander, sliced ginger): These lift the final dish with freshness and more spice layers.

Variations

I love playing around with this Aloo Keema (Pakistani Ground Beef and Potato Curry) recipe depending on what’s in season or my mood. It’s great to customize—don’t be afraid to tweak the heat or add your own twist. That’s the fun of cooking, right?

Vegetarian version: I’ve swapped the ground beef with minced mushrooms or lentils before and it still came out hearty and delicious.
Extra veggies: Adding peas or carrots can bring extra color and nutritional value, which I like for a more balanced meal.
Milder heat: If you’re cooking for kids or less spicy eaters, reduce the chili powder and green chilies—it still tastes great.
Using lamb instead of beef: I’ve tried lamb keema and the gamey flavor adds a special twist if you want to mix things up.

How to Make Aloo Keema (Pakistani Ground Beef and Potato Curry) Recipe

Step 1: Sauté Aromatics and Whole Spices

Heat your oil in a deep pan over medium heat until shimmering but not smoking. Toss in the black cardamom, black peppercorns, and cloves, and let them sizzle for about 30 seconds to release those beautiful aromas—don’t skip this step as it sets your curry’s flavor foundation. Then add the finely diced onions and sauté until they’re golden brown; this can take about 8-10 minutes, but patience here pays off with a sweeter, richer curry.

Step 2: Add Ginger, Garlic and Ground Beef

Now stir in your freshly minced ginger and garlic and cook for a minute until fragrant (don’t let it burn!). Then add the ground beef, breaking it apart with your spatula. Cook until the beef loses its raw pink color and starts browning a bit—about 7-8 minutes. This browning intensifies the flavor, so don’t rush!

Step 3: Spice It Up and Add Tomatoes

Sprinkle in the red chili powder, salt, coriander powder, cumin powder, and turmeric. Mix well so all the spices coat the beef perfectly. Next, add the sliced tomatoes—they’ll break down as they cook, making the curry rich and saucy. Let the mixture simmer gently for about 10 minutes until the tomatoes soften and meld with the meat.

Step 4: Toss in Potatoes and Simmer Until Tender

Finally, add the cubed potatoes and give everything a good stir. Pour in about half a cup of water to help cook the potatoes and create a luscious gravy. Cover the pan and simmer over low heat for 20-25 minutes, checking occasionally to stir and make sure it’s not sticking. The potatoes should be fork-tender, and the curry should be nicely thickened.

Step 5: Finish with Garnishes

Just before serving, sprinkle garam masala over the curry, add sliced green chilies, fresh coriander, and thinly sliced ginger. These simple toppings elevate the dish with fresh aroma and a slight kick. Stir gently and you’re ready to serve!

How to Serve Aloo Keema (Pakistani Ground Beef and Potato Curry) Recipe

A white bowl filled with a mix of cooked minced meat and yellow potato chunks, garnished with fresh green cilantro leaves, thin slices of green chilies, pale yellow ginger strips, and curved purple onion slices on top. Behind the bowl, there is a white plate with folded flatbread pieces, and some torn bread pieces are scattered on the white marbled surface around the bowl. The background and surface beneath all items have a textured turquoise and gray-blue look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a huge fan of the fresh garnishes for Aloo Keema recipes—they bring the curry alive. I always use fresh coriander because its bright flavor balances the rich meat, along with sliced green chilies for some heat and thinly sliced ginger for a punch of freshness. These little details make a big difference.

Side Dishes

Serve this curry with fluffy basmati rice or warm naan bread to soak up all that delicious gravy. Raita made with yogurt and cucumbers pairs perfectly if you want a cooling contrast. You can also add a side of fresh salad or pickles for a more authentic touch.

Creative Ways to Present

For gatherings, I love serving Aloo Keema in small bowls garnished with extra chopped coriander and a wedge of lime on the side. Sometimes I plate it over a bed of saffron-infused rice for a stunning colorful presentation. Making it part of a larger spread with other Pakistani dishes always impresses guests!

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so it’s a great dish to make ahead. Just remember to cool it completely before refrigerating to keep it fresh longer.

Freezing

This Aloo Keema freezes beautifully. After cooking, let it cool, then portion into freezer-safe containers or bags. I label mine and freeze for up to 2 months. When I need a quick meal, I just thaw it overnight in the fridge—super convenient for busy days.

Reheating

To reheat, I prefer warming the curry gently on the stovetop with a splash of water to loosen it up and keep the meat juicy. Avoid microwaving too long or at high heat, which can dry out the beef and toughen the potatoes. Stir occasionally until heated through and enjoy like it’s fresh!

FAQs

Can I use chicken instead of beef in this Aloo Keema (Pakistani Ground Beef and Potato Curry) recipe?

Absolutely! You can swap ground beef for ground chicken or turkey for a lighter version. Cooking times may be a bit shorter since chicken cooks faster, so keep an eye on it. Adjust the spices to your liking, and it will still be flavorful and satisfying.
What can I serve with Aloo Keema to complete the meal?

Basmati rice or naan bread are classic pairings that help soak up the curry’s delicious sauce. Adding a side of yogurt-based raita or a fresh salad can balance the spices and add freshness to the meal.
How spicy is Aloo Keema (Pakistani Ground Beef and Potato Curry) traditionally?

It’s medium spicy by default, with warmth coming from chili powder and green chilies. However, you can easily adjust the heat to suit your taste by adding more or fewer chilies and chili powder. It’s all about what you enjoy!
Can I make this dish ahead of time?

Yes! In fact, the flavors often deepen when made a day ahead. Store in the fridge overnight and reheat gently before serving. It’s perfect for meal prepping.

Final Thoughts

This Aloo Keema (Pakistani Ground Beef and Potato Curry) recipe is truly one of those dishes that makes you feel at home with every bite. I love how it brings together simple ingredients into something soul-satisfying and aromatic. If you give it a try, I’m confident you’ll find it becoming a go-to in your kitchen too—warm, comforting, and full of lovely spices. So roll up your sleeves and dive in—you won’t regret it!