Take a flavorful culinary trip to Pakistan with this Aloo Keema (Beef)! Imagine a dish where tender potatoes combine with seasoned ground beef, enveloped in aromatic spices.

Aloo Keema is a classic Pakistani dish that combines tender beef and potato chunks, creating a satisfying blend of textures and tastes. This comforting recipe brings tradition and comfort to your table, making each bite a memorable experience. Aloo Keema is a simple yet heartwarming plate that will leave your taste buds satisfied.

Get ready to explore the simplicity and deliciousness of Aloo Keema, a beloved Pakistani dish that’s perfect for a satisfying meal any day of the week. Let’s dive in.

Ingredients used in aloo keema recipe

Get ready to whip up a Pakistani favorite – the authentic Aloo Keema recipe – with these simple ingredients.

Ground beef – 500 grams
Potatoes, medium-sized, cubed – 3
Onion, finely chopped – 1 large
Tomatoes, chopped – 2 medium
Green chilies, finely chopped – 2
Garlic paste – 1 teaspoon
Ginger paste – 1 teaspoon
Red chili powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Coriander powder – 1 teaspoon
Cumin seeds – 1 teaspoon
Garam masala powder – ½ teaspoon
Salt – to taste
Cooking oil – 3 tablespoons
Fresh cilantro, chopped – for garnish
Water – as required.

Cooking Tools required for aloo keema recipe

Here are the tools required to master the art of making Aloo Keema recipe:

Large skillet or frying pan: Ideal for browning the ground beef and sautéing the spices.
Cutting board and knife: Necessary for chopping vegetables and preparing ingredients.
Measuring spoons and cups: For precise ingredient measurements to ensure perfect flavor.
Wooden spoon or spatula: To stir and mix the ingredients without damaging your pan.
Serving dish: To present your delicious Aloo Keema in style.

How to make aloo keema recipe: Step by step process;

Follow these simple steps to create the perfect Aloo Keema, a staple in Pakistani cuisine:

Heat the oil: In your skillet, heat the oil over medium heat and add cumin seeds.
Sauté the onions: Once the seeds sizzle, add chopped onions and fry until golden.
Add garlic and ginger: Stir in the garlic and ginger paste, cooking for a minute.
Brown the beef: Increase the heat, add ground beef and cook until it changes color.
Spice it up: Add red chili powder, turmeric, coriander powder, and salt. Mix well.
Tomato time: Add the chopped tomatoes and green chilies, cooking until soft.
Potato magic: Mix in the cubed potatoes and enough water to cover the mix. Simmer.
Let it cook: Cover and cook on low heat until the potatoes are tender and the beef is cooked through.
Final touch: Sprinkle garam masala and cilantro for garnish before serving.

Expert Tip

I suggest gently toasting your spices before adding them to the Aloo Keema. This extra step releases their essential oils, intensifying the aroma and flavor of the dish. Additionally, don’t shy away from adding a splash of lemon juice or a bit of zest towards the end of cooking. This subtle acidity can really elevate the flavors, balancing the richness of the meat and the earthiness of the potatoes.

Serving Tips

Complement your Aloo Keema with these perfect pairings for a complete, satisfying meal:

Basmati Rice: The fluffy texture balances the richness of the Aloo Keema.
Naan Bread: Ideal for scooping up the flavorful mixture.
Raita: A cooling yogurt side dish to offset the spices.
Green Salad: Adds a fresh, crisp element to your meal.
Mango Chutney: A sweet and tangy addition that pairs wonderfully with the spices.

Check more beef recipes

Gola Kabab recipe
Seekh Kabab recipe
Lobia Beef Masala recipe
Beef Korma recipe
Beef Masala recipe
Keema Chawal Recipe

Storage Instructions

To keep your Aloo Keema tasting great, follow these simple storage and reheating steps:”

To Store:

Let the Aloo Keema cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days.

To Reheat:

Gently reheat the Aloo Keema on the stove over medium heat, adding a little water if necessary to prevent it from drying out. Alternatively, microwave it in a covered dish, stirring occasionally.

Conclusion

You have your very own mouth-watering Aloo Keema, ready to enjoy your taste buds! This dish isn’t just a recipe; it’s a journey through the rich flavors and aromas of Pakistani cuisine. Whether you’re enjoying it on a cozy family dinner or serving it to impress your guests, Aloo Keema is sure to be a hit. Remember, the best part of cooking is the love you put into it, so serve this dish with a smile and savor every bite.

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Frequently asked questions

Can Aloo Keema be made in an Instant Pot?

Yes, you can prepare Aloo Keema in an Instant Pot. Start by warming ghee and cooking the potatoes until golden brown. Set them aside, then fry onions, garlic, ginger, and chilies in the pot. Add spices and ground beef, followed by tomato puree. Cook under pressure and finally stir in the potatoes and cilantro.

How can I get rid of the keema smell?

Using lean ground beef can help reduce the smell, as it typically has a less intense aroma than higher-fat beef. Additionally, the process of bhunna, where the keema is fried over high heat until the water releases and evaporates, not only helps mitigate the smell but also adds deep flavor to the meat.

What can I do with leftover Aloo Keema?

Leftover Aloo Keema can be quite versatile:

Mix it with pasta and tomato paste for a quick meal.
Use it in paratha rolls with green chutney and Imli chutney.
It’s great in tacos with your favorite toppings.
You can also make a quick biryani by layering it with boiled rice, cilantro, mint, and lemon.