Authentic Aloo Keema (Mincemeat and Potato Curry)

Authentic Aloo Keema (Mincemeat and Potato Curry)

Authentic Aloo Keema (Mincemeat and Potato Curry) is a one pot meal made from curried mincemeat with potatoes. It is so easy to make and is a delicious comfort food.

This authentic Pakistani homestyle Aloo Keema is a comforting and flavorful minced meat and potato curry that’s a staple in many households across Pakistan and North India. It’s simple, satisfying, and perfect for beginners exploring Pakistani or Indian cooking.

You’ll love how quick and kid-friendly this recipe is—making it a go-to for busy weeknights and a consistent family favorite.

Let’s be honest—potatoes are the ultimate comfort food. Their versatility makes them perfect for pairing with so many desi classics, from Aloo Gosht ( Meat Gravy with Potatoes). They are also added to Chicken Biryani or in crispy snacks like Pakoras and Punjabi Samosa

Authentic Aloo Keema (Mincemeat and P otato Curry))served in a bowl garnished with ginger and chilli.
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INGREDIENTS FOR AUTHENTIC ALOO KEEMA (Mincemeat and Potato curry)

This easy Pakistani Aloo Keema recipe is made with simple pantry spices and basic ingredients you likely already have at home. Here’s what you’ll need to make this flavorful ground meat and potato curry:

MINCED Meat (Keema) – Use lean ground goat, lamb, or beef for best results. Avoid fatty mince, as it can make the curry oily and give off an unpleasant smell. While fattier mince is ideal for grilled dishes like Seekh Kebabs or Gola Kebabs, it doesn’t work well in curries where fat doesn’t render properly.

Potatoes – Cut potatoes into evenly sized cubes to ensure uniform cooking. There’s no strict rule on the meat-to-potato ratio—feel free to adjust to your taste. Just remember, keema (minced meat) is the star of this dish, so don’t let the potatoes overpower it.

Onions – thinly sliced onions to build the base of curry

Spices – You need basic set of spices – salt, red chilli powder, turmeric, cumin powder, coriander powder, and garam masala.

Tomatoes You can use finely chopped fresh tomatoes, pureed tomatoes, or even crushed canned tomatoes—all work well. Tomatoes add body and a subtle tang to the curry.

Ginger garlic – Always go for freshly crushed ginger and garlic if you can. It adds a rich, aromatic flavor that store-bought pastes simply can’t replicate. This tip holds true for nearly all South Asian curries!

Fresh Coriander/Cilantro – Add a handful of chopped fresh coriander during the cooking process for flavor, and reserve some for garnish at the end for that vibrant, herby finish.

Authentic Aloo Keema (Mincemeat and Potato Curry)

This easy Pakistani Aloo Keema recipe is a one-pot dish that’s hard to mess up—just take your time and follow the steps for the perfect flavor-packed keema curry.

  1. Heat oil in a pan and Temper black pepper corns, cinnamon and cloves.
  2. Sauté the Onions – Add thinly sliced onions and sauté until light golden brown.
  3. Add Ginger & Garlic Add freshly crushed ginger and garlic, and fry for another minute until fragrant.
  4. Tomato Base Stir in the tomato puree and mix well.
Aloo Keema Step by Step 1

5. Add all the spices except garam masala and keep cooking until oil starts to separate.

6. Cook the Minced Meat (Keema) – Add the ground meat (beef, lamb, or goat) and cook on medium heat, breaking up any lumps with a spoon. Keep stirring until the meat changes color and the water evaporates—this takes around 8 to 10 minutes.

7. Add Potatoes – Stir in the cubed potatoes.

Aloo Keema Step by Step 2

8. Add water, cover and cook until potatoes are cooked.

9. Add fresh coriander (cilantro), green chillies, and garam masala. Cover again and let it simmer on low heat for another 5 minutes so all the flavors meld together

10.Top with more fresh coriander and julienned ginger before serving. Enjoy with roti, naan, or basmati rice for a complete, comforting meal.

    Aloo Keema Step by Step 3

    Tips for making Perfect Aloo Keema

    Mastering a good Aloo Keema (minced meat and potato curry) is all about a few key techniques. Here are some tried-and-tested tips to help you get the best results every time:

    • Don’t Overbrown the Onions – Keep your onions light golden—if you brown them too much, the entire curry will turn darker and may taste bitter. Cook just until the edges start to brown.

    • Use a Wide Pan – Use a wide, shallow pan instead of a deep pot. This allows the keema (mince) to fry evenly and prevents steaming, which can make the texture soggy.

    • Don’t Rush the Bhunai (Frying) – Take your time to fry the minced meat with spices in oil. This step—called bhunai—is where all the flavor develops. Don’t skimp on oil here; you can always skim off excess at the end.

    • Break Up Clumps of Keema – Mince tends to clump together while cooking. Use a wooden spoon or spatula to continuously break it up so you get a nice, even texture in the final dish.
    Aloo Keema | Mince Meat with Potatoes

    What to Serve with Aloo Keema

    Aloo Keema pairs beautifully with fresh home made roti, soft naan, or crispy paratha. While all are great options, I personally think flaky paratha brings out the best in this spiced mince and potato curry.

    For a heartier meal, enjoy Aloo Keema with steamed basmati rice or a lightly spiced Pea Pulao (matar pulao). The curry soaks beautifully into the rice, making every bite comforting and flavorful.

    One of my favorite ways to enjoy leftovers is to turn them into a grilled keema sandwich. Just spoon some Aloo Keema onto sandwich bread or a wrap, grill it in a pan or panini press, and enjoy a quick, spicy lunch—it’s honestly irresistible!

    Authentic Aloo Keema (Mincemeat and Potato Curry) served with naan

    Yes, Aloo Keema freezes really well, making it a perfect make-ahead Pakistani meal for busy days.

    To freeze, let the curry cool completely, then transfer it to a freezer-safe airtight container or ziplock bag. It will keep well for up to 2–3 months in the freezer.

    How to Reheat Frozen Aloo Keema:

    • Thaw slightly in the fridge or at room temperature for quicker reheating.
    • Microwave: Heat in short bursts, stirring occasionally.
    • Stovetop (Best Method): Reheat in a pan over low heat. Add a splash of boiling water if the curry looks dry to restore the right consistency.

    This makes Aloo Keema a great option for meal prep, freezing leftovers, or making in advance for busy weeknights or school lunches.

    MORE MINCEMEAT RECIPES TO TRY

    Chapli Kebabs

    Seekh Kebabs – Pakistani Recipe

    Meatball (Kofte) Curry

    Turkish Adana Kebabs

    Aloo Keema (Mincemeat and Potato curry)

    Authentic homestyle ALOO KEEMA (Mince and Potato Curry) is a one pot meal made from curried mince with potatoes. It is so easy to make and is a delicious comfort food.
    5 from 3 votes
    Prep Time 10 minutes
    Cook Time 30 minutes
    Course Main Course
    Cuisine Pakistani
    Servings 6 Serves

    Ingredients
      

    • 500 g Mince Meat See Notes
    • 2-3 Medium Potatoes ( Peeled and Cubed)
    • 1 Medium Onion ( Sliced)
    • 2 Tomatoes ( Pureed) See Notes
    • 1 tbsp Garlic Ginger Paste
    • Cup Oil
    • tsp Salt
    • tsp Red Chilli Powder
    • ¼ tsp Turmeric
    • 1 tsp Cumin Powder
    • 1 tsp Coriander Powder
    • ½ tsp Garam Masala
    • 2 Green Chilli See Notes
    • 2-3 Cloves
    • 5-6 Blackpepper corn
    • 1 Small Stick Cinnamon
    • Coriander/Cilantro for Garnish

    Instructions
     

    • In a pan heat the oil and add black pepper corns, cloves and cinnamon stick. Temper for a minute
    • Add sliced onions and fry them until light golden. Add Garlic ginger and fry for another minute.
    • Add Tomato puree and mix well. Add all the spices except garam masala. Mix well and keep cooking until oil starts to separate.
    • Add Mince and fry it while breaking any clumps that get formed. Cook until the mince changes colours and water evaporates. It should be around 8 to 10 minutes.
    • Add potatoes and stir them in. Add half a cup of water. Cover and cook on low heat for 15-20 minutes or until potatoes are tender.
    • Lastly add some coriander, green chillies and garam masala. Cover and let it simmer on low heat for 5 minutes.
    • Garnish with some coriander/cilantro and julienne cut ginger. Serve it with naan, roti or rice.

    Notes

    • Use lean fat free mincemeat.
    • You can puree the tomatoes in blender/food processor or very finely chop them. Canned tomato puree can be used as well
    • If you don’t want too much spice, you can add the chillis whole instead of slicing them. They give beautiful aroma without making the curry spicy.
    Keyword Aloo Keema, Mince Meat, Potatoes
    Tried this recipe?Leave a comment and rate this recipe below


    6 thoughts on “Authentic Aloo Keema (Mincemeat and Potato Curry)”

    • 5 stars
      I love aloo keema. I made using this recipe it was delicous. Usually my keema use to be always dry but this time it was soft and really nice.

    • 5 stars
      Best recipe ever, I make this on repeat. I love that it’s not dry, but of gravy is good to have with flatbread.

      • It good to hear that you make it regularly. My family also like it with a bit of gravy.

    • 5 stars
      I made aloo keems using this recipe and it was the best one I have ever made. I know aloo Keema is simple and anyone would say that can make it but this recipe is so good. I think the way you make masala before makes a difference to how flavourful it tastes. This is the only aloo keens recipe I will ever use.

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