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Aloo Keema recipe with spiced ground beef and diced potatoes garnished with fresh cilantro in a wide skillet

Aloo Keema (Ground Meat with Potatoes)

A hearty, one-pan South Asian ground meat and potato dish cooked with bold warming spices and a rich tomato-onion masala. Ready in under an hour and perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Pakistani, South Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or lamb 80/20 fat ratio recommended for best flavor and moisture
  • 2 medium potatoes peeled and diced into 3/4-inch cubes, Yukon Gold preferred
  • 1 medium onion finely chopped
  • 2 medium tomatoes chopped
  • 3 green chilies chopped, reduce to 1 for mild heat
  • 1 tbsp ginger-garlic paste homemade or store-bought
  • 0.5 tsp turmeric
  • 1 tsp red chili powder Kashmiri chili powder recommended for color without extra heat
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 0.5 tsp garam masala added at the very end to preserve aroma
  • 0.25 cup neutral cooking oil vegetable or canola oil
  • 1 cup water for simmering potatoes, plus extra if needed
  • salt to taste
  • fresh cilantro chopped, for garnish

Equipment

  • Large skillet or wide saucepan with lid
  • Wooden spoon or spatula
  • Cutting board and chef knife

Method
 

  1. Heat the oil in a large skillet over medium heat. Add the chopped onion and cook for 5 to 7 minutes, stirring occasionally, until deep golden brown.
  2. Add the ginger-garlic paste and cook for 2 minutes, stirring constantly, until fragrant and the raw smell is gone.
  3. Add the chopped tomatoes and cook for 5 to 7 minutes until fully broken down and the oil separates from the mixture at the edges of the pan.
  4. Add the ground meat and cook for 8 to 10 minutes, breaking it into fine crumbles with a wooden spoon, until fully browned with no pink remaining.
  5. Stir in the turmeric, red chili powder, cumin powder, coriander powder, and salt. Cook for 5 to 7 minutes over medium heat, stirring regularly, until the spices are fully incorporated and fragrant.
  6. Add the diced potatoes and 1 cup of water. Stir well, bring to a boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes until the potatoes are tender when pierced with a fork. Add a splash of water if the liquid evaporates before the potatoes are done.
  7. Sprinkle with garam masala and fresh chopped cilantro. Stir gently and serve hot with naan or basmati rice.

Notes

Use 80/20 ground beef for best moisture and richness. Kashmiri chili powder adds color without extra heat. Add garam masala only at the very end to preserve its fragrance. Leftovers keep in the fridge for up to 3 days and freeze well for up to 2 months.