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Aloo Keema (Ground Beef and potato curry) in a bowl with basmati rice and naan.

Aloo Keema (Ground Beef and Potato Curry)

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Here's a recipe for an authentic, homestyle, Pakistani & North Indian style Aloo Keema (Keema Curry with potatoes). This is a traditional, one-pot recipe that's simple, easy-to make, and gives the most flavorful results!
Cuisine Indian, Pakistani
Diet Gluten Free, Halal
Keyword Aloo Keema, keema aloo
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Servings 4 servings
Calories 495


Whole Spices (Omit any you don't have)

  • 1 2-inch cinnamon stick
  • 1 tsp cumin seeds
  • 3 whole cloves
  • 1/2 tsp coriander seeds optional
  • 1/2 tsp whole black peppercorns

Aloo Keema

  • 1/3 cup neutral oil (I use grapeseed or avocado)
  • 1 large onion finely chopped
  • 5-6 cloves garlic crushed
  • 1 inch piece ginger crushed
  • 1 lb ground beef lean and full-fat both work, though lean is a bit more dry
  • 1 large tomato (or 2 small) finely chopped
  • 1-2 Serrano or Thai chili peppers sliced
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 3/4 tsp turmeric powder
  • 1/4 tsp red chilli powder or to taste
  • 1/4 tsp fresh ground black pepper
  • 1 1/2 tsp kosher salt or to taste
  • 2 tbsp plain, whole milk yogurt
  • 1 medium to large russet potato peeled and cubed into 1/2" cubes


  • 1/8 to 1/4 tsp garam masala optional
  • 1/2 tsp fresh lemon juice
  • 2 tbsp cilantro leaves chopped


  • Heat a heavy-bottomed pan over medium-high heat. Once hot, add the oil, whole spices, and onions and sauté until the onions are golden brown (~8-10 min). Deglaze the pan with 2 tbsp of water.
  • Once the water dries up, add the garlic and ginger and sauté for a minute. Add ground beef and cook, stirring often, until it changes color and the moisture dries up (~4-5 min). Use a wooden spatula to break up the beef into small pieces to ensure no lumps.
  • Add the tomato, green chili pepper, ground spices, salt, and yogurt and continue to sauté for 4-5 minutes, or until the tomato breaks down and the oil starts to separate from the ground beef. Add the potatoes and 1/4 cup water and stir to combine.
  • Lower the heat to low-medium. Cover, and allow it to cook for 23-25 minutes (depending on the thickness of potato cubes), stirring once in between. The potatoes will be very tender.
  • If needed, turn the heat to high and sauté out any extra moisture. Turn off the heat and add the garam masala (if using), lemon juice, and cilantro. Give it a quick stir and serve hot with rice, roti, naan, bread, or anything else you'd like.



*The smaller you cube the potatoes, the faster they’ll cook. I generally like to cut them into 1/2″-3/4" cubes. To prevent browning, place the cubed potato in a bowl of water.
To Double: 
  • Double all the ingredients including water for cooking. So instead of adding 1/4 cup water along with the potatoes, use 1/2 cup water.
  • Increase sauté times by 2-3 minutes.


Calories: 495kcal | Carbohydrates: 18g | Protein: 22g | Fat: 37g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 988mg | Potassium: 742mg | Fiber: 3g | Sugar: 3g | Vitamin A: 352IU | Vitamin C: 13mg | Calcium: 72mg | Iron: 4mg