Aloo Keema Tips For The Best Keema

Whenever I am about to go back to Karachi my mother always asks me what I want to eat when I get home. The answer always is “qeema paratha” which usually prompts my mother to say “you’re your fathers’ daughter; he also wants qeema all the time”. I also do LOVE Keema Chawal (kid friendly too!) and Dum ka Keema so she may be right there.

Ghar ka Keema Flavours

Ghar ka Keema, like ghar ka Aloo Gosht, is a different thing. It is true. I regularly crave a ghar ka keema. I don’t mean bihari style keema, or galawat ka keema or any of those other varieties that are commonly found in restaurants: I mean the kind of keema that mama’s make. The perfect Aloo Keema Recipe was elusive for a while. I struggled to get the right aroma, the right flavour, but it’s been many years since I cracked the code and shared it on here.

Tips for Awesome Pakistani Aloo Keema

Ingredients

Aloo Keema Ingredients are humble and accessible, a powerful reminder of what great cooking can do to simple ingredients.

For the Qeema/ Keema:

Ground beef (or your preferred meat) - I like to use lean keema here Onions - yellow cooking onions or red ones work Tomatoes - Roma are my forever favourite, but hothouse will do too! Ginger and Garlic Paste - homemade is best! Whole Spices: Cumin seeds, cloves, whole black pepper and cinnamon. Powdered Spices: Salt, Cayenne/Red Chili Powder, Coriander Powder, Turmeric

Final Touches:

If you want a well balanced keema then getting your garnishes right is KEY. I attain that balance by using the following ingredients.

A robust Garam Masala for depth. Homemade is the best ever, just saying. Green Chilies - for that fresh bright heat Lemon - to balance the rich spices Cilantro - for it’s herby freshness Ginger (optional) for a little extra oomph.

How to Make Aloo Keema: Step by Step Recipe

Okay friends, let’s do this. Step One: Heat your oil on medium high heat and add your spices. When they sizzle then add your onions and cook till the edges darken. You want a golden brown edge, a little darker (like below) is okay, all dark isn’t the yummiest.

Now add your Ginger and Garlic Pastes, give it a quick saute and then add your keema, sauteeing it well to evenly brown it. It requires a little aggressive breaking down of meat but is crucial.

Now add your spices and saute it well - the meat will darken considerably. Now add your potatoes and tomatoes, a little water, and mix well. Cover the pot, bring the mix to a boil and simmer for 15 minutes. Once the potatoes are tender then adjust the consistency to your liking. I like eating my keema with roti so I opt for a drier keema. Now add your garam masala, a squeeze of lemon, half the diced chilies, half the cilantro, and a little ginger (adding it now mellows the flavour, if you like the zing, add it at the end). Saute for a minute. Now taste, adjust seasonings and top with remaining chilies and cilantro. This is also when you add your ginger for the freshest zing.

Can I make it in the Instant Pot?

This is a question I get often and the short answer is yes. However, in this case the flavour comes from the way you sautee the meat and I find that that is optimal stovetop in a wok or wide bottomed pan. If you want to use your IP then where you add your water you put it on Manual for 4 minutes and quick release. This is risky because potatoes vary so you may need to adjust it to your IP and produce.