Aloo Keema (Ground Meat with Potatoes)

Aloo Keema (Ground Meat with Potatoes)

Pakistani-style spicy ground meat with potatoes that is simmered in a juicy tomato and onion gravy! This dish is cooked till all water evaporates and is served dry.

Aloo Keema (Ground Meat with Potatoes)

There was a time when I wasn't found within a kilometer range of red meat. I hated the smell, I hated the flavour. You know, a typical child! Anyways, as I grew up and started experimenting with it myself (I couldn't eat chicken all the time, right?), I kinda started loving it (still not as much as chicken). I like to use veal meat since I find it works best for me, smells the least and tastes great. 

This Aloo Keema recipe is pretty fool-proof; always turns out great, and even my 2-year old loves it. I like adding potatoes to it but you can also add onion rings or sliced capsicum. 

Aloo Keema (Ground Meat with Potatoes)



  • 500g ground meat (veal/chicken/mutton/beef)
  • 1 onion (finely chopped)
  • 3 tomatoes (sliced)
  • 1/2 cup vegetable oil
  • 2 tsp ginger garlic paste
  • 1 black cardamom - bari illaichi
  • 4 black peppercorns - sabit kali mirch 
  • 2 cloves - laung
  • 1 tsp (or according to taste) red chili powder 
  • 1 1/2 tsp (or according to taste) salt 
  • 2 tsp coriander powder - dhaniya powder
  • 2 tsp cumin powder - zeera powder 
  • 1/2 tsp turmeric powder - haldi
  • 1 tsp all-spice powder - garam masala
  • 2 small potatoes (diced or sliced)
  • as required - green chilies, coriander leaves, ginger slices (for garnish)


  1. In a pan heat oil and add the onion. Fry it till translucent.
  2. Then add cardamom, cloves and peppercorns. Give a good stir.
  3. Put in the tomatoes and ginger garlic paste along with salt, red chili powder, turmeric powder, cumin powder and coriander powder. Cover the pan till tomatoes soften.
  4. Fry the tomatoes till there is no water left and you can see the oil.
  5. Then add the minced meat and stir it in. Add 1/4 cup of water and cover the pan again till the meat is cooked.
  6. Now add potatoes. If the water has dried, add some more. Cover the pan and let the potatoes cook.
  7. When done, increase the heat and fry everything for 3-4 mins until the oil starts to seep through.
  8. Lower the heat and sprinkle all-spice powder and leave on dam for 1-2 mins 
  9. Garnish with ginger, coriander and green chilies before serving.
  10. Enjoy with warm rotis and a side of achaar (pickle).

Aloo Keema (Ground Meat with Potatoes)