Aloo Keema
آلو قیمہ
Aloo keema is the sort of dish that stretches a small amount of meat to feed a whole family. Potatoes simmer in the mince's masala until they're soft and stained orange, and a little gravy is left in the pot so there's something to scoop up with roti. It's less dry than keema matar and more forgiving, which makes it a good first mince curry to learn.
- ⏱ Total: 1 hr 5 min
- Prep: 15 min
- Cook: 50 min
- Easy
- Serves 5
Method
Tap a step when it is done.
Heat the oil in a over medium heat. Add the cumin and, when it crackles, the onions. Fry for 8 minutes until golden.
Add the mince with the ginger and garlic paste. Turn the heat up and fry for 10 minutes, breaking up the lumps, until its water has dried and it's lightly browned.
Add the tomatoes, chili powder, turmeric, coriander and salt. Do the for 6–8 minutes on medium heat until the tomatoes have melted and the oil separates.
Add the potatoes and fry them in the masala for 2 minutes. Pour in the hot water, bring to a boil, then cover and cook on low heat for 20–25 minutes until the potatoes are completely soft.
Uncover. If the gravy is thin, simmer for a few minutes to thicken it; you want a little gravy, not soup. Add the garam masala and green chilies and cook for 2 more minutes.
Scatter over the coriander and serve with roti, paratha or plain rice.
Kitchen notes
Cut the potatoes evenly so they cook at the same rate. Waxy potatoes hold their shape; floury ones break down and thicken the gravy. Both are good.
Like all keema, it's important to dry the mince before the tomatoes go in. Wet mince never browns.
For a drier version for parathas or lunch boxes, use half the water and cook uncovered at the end until it's dry.
The family pot
In many Pakistani homes, aloo keema is a weekly dinner: inexpensive, filling and loved by children. Half a kilo of mince and three potatoes are enough for five people, and leftovers turn into tomorrow’s paratha filling or lunchbox.
How to make it well
The method follows the usual keema pattern. Fry the onions golden, then fry the mince over high heat until its water evaporates and it browns. This is what keeps the dish from tasting boiled. Then comes the with tomatoes and spices until the oil separates.
The potatoes are fried briefly in the cooked masala before the water goes in, so their surfaces take on colour and flavour. Then everything simmers, covered, until the potatoes are completely soft. As they cook, some starch seeps out and thickens the gravy naturally.
How much gravy?
That’s up to you. The version here leaves a thick, spoonable gravy, good with roti or rice. For a dry aloo keema, use less water and cook it down at the end. For a thinner, salan-style version to eat with rice, add another half cup of water.
Serving
Serve with roti, paratha or plain rice, with raita and a simple salad. It keeps for 3 days in the fridge.
Questions people ask
Can I use chicken or mutton mince?
Yes. Mutton mince works the same way. With chicken mince, fry it for only 5–6 minutes and add the potatoes a little earlier, as the meat cooks faster.
Can I add peas as well?
Yes. Add a cup of peas in the last 5 minutes for aloo matar keema.
How long does it keep?
Three days in the fridge. It freezes well for a month, though the potatoes turn slightly softer.
Nutrition (estimate, per serving)
- Calories
- 390
- Protein
- 22 g
- Fat
- 24 g
- Carbs
- 22 g
