Aloo Keema is a timeless comfort dish that brings bold spices, tender potatoes, and perfectly cooked minced meat together in one hearty skillet. Loved across South Asian kitchens, this flavorful curry is easy enough for busy weeknights yet satisfying enough for family dinners and special occasions.
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With its rich aroma, balanced spices, and versatile serving options, this homemade Aloo Keema recipe delivers deep flavor without complicated techniques. Whether paired with warm naan, flaky roti, or fragrant basmati rice, every bite feels cozy, filling, and deeply satisfying.
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Ingredients
- 250 g minced meat (beef, lamb, or chicken)
- 2 medium potatoes, peeled and diced
- 1 large onion, finely chopped
- 2 ripe tomatoes, finely chopped
- 1 green chili, slit lengthwise
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon coriander powder
- 1 teaspoon garam masala powder
- Salt, to taste
- 2 tablespoons cooking oil
- ¼ cup fresh cilantro, chopped
- ¼ cup water (adjust as needed)
- Lemon wedges, for serving
Instructions for Aloo Keema
- Heat oil in a wide pan over medium heat. Add cumin seeds and let them crackle until aromatic.
- Add chopped onions and sauté until golden brown, stirring often for even caramelization.
- Mix in ginger-garlic paste and cook for 1–2 minutes until fragrant.
- Add tomatoes and cook until softened and oil begins to separate from the mixture.
- Stir in turmeric, red chili powder, coriander powder, and salt. Cook the spices briefly to enhance their flavor.
- Add minced meat and cook until browned, breaking it into small crumbles as it cooks.
- Add diced potatoes and mix well so they are fully coated with the spiced meat.
- Pour in water, cover, and simmer on low heat for 20–25 minutes, stirring occasionally, until potatoes are tender.
- Sprinkle garam masala over the curry and stir gently to combine.
- Garnish with fresh cilantro and green chili before serving.
Pro Tips
- Use a wide pan to help moisture evaporate evenly
- Cut potatoes evenly for consistent cooking
- Simmer gently to keep potatoes intact
- Add garam masala at the end for best aroma
- A squeeze of lemon brightens the flavors just before serving
Why This Recipe Works
- Uses simple, everyday ingredients
- Balanced spices create deep flavor without overpowering heat
- One-pan cooking makes cleanup easy
- Customizable with different meats
- Perfect for meal prep and leftovers
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Substitutions & Variations
- Swap potatoes with peas or cauliflower
- Use ground turkey for a lighter version
- Add a pinch of dried fenugreek for extra aroma
- Include peas for a classic variation
- Make it spicier by increasing green chilies
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Prepare up to 24 hours in advance for deeper flavor
- Refrigeration: Store in an airtight container for up to 4 days
- Freezing: Freeze portions for up to 2 months
- Reheating: Reheat gently on stovetop with a splash of water or microwave in short intervals
Serving Ideas for Aloo Keema
- Serve with buttered naan or roti
- Pair with steamed basmati rice
- Add cucumber yogurt raita on the side
- Top with crispy fried onions for texture
- Enjoy as a filling for wraps or parathas
Nutrition (Per Serving Estimate)
- Calories: ~450
- Protein: ~28g
- Carbohydrates: ~30g
- Fat: ~25g
- Fiber: ~4g
Values are approximate and may vary.
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Frequently Asked Questions
Can I use frozen minced meat?
Yes, fully thaw it and drain excess moisture before cooking.
How do I reduce the spice level?
Use less chili powder and skip the green chili.
Can I make this dish ahead of time?
Absolutely—Aloo Keema tastes even better the next day.
How do I know when potatoes are done?
They should be fork-tender but not falling apart.
What meat works best for Aloo Keema?
Beef, lamb, and chicken all work well—choose based on preference.
Aloo Keema is the kind of comforting, flavor-packed meal that never goes out of style. With tender potatoes, spiced minced meat, and a rich, savory sauce, it’s a dependable recipe you’ll return to again and again. Easy to prepare, endlessly adaptable, and deeply satisfying, this dish deserves a permanent spot in your home-cooking rotation.
Aloo Keema Recipe
Equipment
- wide pan or skillet
- wooden spoon
- knife
- cutting board
Ingredients
- 250 g minced meat (beef, lamb, or chicken)
- 2 medium potatoes, peeled and diced
- 1 large onion, finely chopped
- 2 ripe tomatoes, finely chopped
- 1 green chili, slit lengthwise
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp red chili powder
- ½ tsp coriander powder
- 1 tsp garam masala powder
- salt, to taste
- 2 tbsp cooking oil
- ¼ cup fresh cilantro, chopped
- ¼ cup water
- lemon wedges, for serving
Instructions
- Heat oil in a wide pan over medium heat. Add cumin seeds and let them crackle until aromatic.
- Add chopped onions and sauté until golden brown, stirring often for even caramelization.
- Mix in ginger-garlic paste and cook for 1–2 minutes until fragrant.
- Add tomatoes and cook until softened and oil begins to separate from the mixture.
- Stir in turmeric, red chili powder, coriander powder, and salt. Cook briefly to toast the spices.
- Add minced meat and cook until browned, breaking it into small crumbles.
- Add diced potatoes and mix well to coat them with the spiced meat.
- Pour in water, cover, and simmer on low heat for 20–25 minutes, stirring occasionally, until potatoes are tender.
- Sprinkle garam masala over the curry and stir gently to combine.
- Garnish with fresh cilantro and green chili before serving.
Notes
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