A detailed illustration of Pakistan’s most loved ground beef and potato curry AKA Aloo Keema recipe. In this post, I discussed two methods of making keema aloo with the same ingredients that I learned from my Mother-in-law. Both methods are famous. I can bet if your mom or granny is desi she must be using both methods to her convenience. If you are new to this term, Aloo means potato in Urdu and keema is mincemeat or ground meat. It is super simple to make like any other everyday cooking recipe. This recipe is particularly easy, (Gravy method 1) and yields great-tasting Pakistani aloo keema, my favorite. If you like dry aloo keema, you might like my bhuna keema and keema naan too. Dry Version: For the dry version of aloo keema, we start with fried onion and sear (bhonnofy) as we add ingredients. This method is more common and produces a distinct taste with thick gravy or dry keema aloo. Cooking time is a bit longer if slow cooking in a regular pot but it requires very little active time. If using an instant pot or pressure cooker, cooking time is also reduced. You can also make keema matar similarly!
Keema Sandwich: Mash keema and aloo together and make sandwiches with cheese, sauces, cucumber, and tomato slices. Omelet: Add mashed aloo keema to the omelet mix and you have a delicious keema omelet. Bread Lasagne: You can use leftover keema in this bread lasagna and skip the chicken.
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📖 Recipe
