Keema Aloo Recipe | Spiced Minced Meat and Potato Curry for a Flavourful Meal

Introduction to Mince Meat and Potato Curry

This Keema Aloo recipe is a classic and comforting dish that brings together the rich flavours of spiced minced meat and tender potatoes in a flavourful curry. A staple in Pakistani and Indian cuisine, this hearty recipe is loved for its bold spices, satisfying texture, and versatility. Whether you’re cooking for a family dinner or preparing a special dish for guests, Keema Aloo is a crowd-pleaser that’s both easy to make and deeply satisfying. Follow this step-by-step guide to create an authentic Keema Aloo recipe that’s bursting with flavour and perfect for any occasion!

History of Keema Aloo

Keema Aloo, a beloved dish in South Asian cuisine, is a hearty and flavourful combination of minced meat (keema) and potatoes (aloo), cooked with aromatic spices. Its origins can be traced back to the Indian subcontinent, where it has been a staple in home kitchens and street food culture for generations.

1. Roots in Mughlai Cuisine:
   The dish likely has roots in Mughlai cuisine, which flourished during the Mughal Empire (1526–1857). The Mughals, known for their rich and aromatic dishes, introduced the use of minced meat (keema) in Indian cooking. Spices like cumin, coriander, and garam masala became integral to creating flavourful meat-based dishes.
2. Influence of Regional Variations:
   Over time, Keema Aloo evolved with regional influences. In North India and Pakistan, it became a popular comfort food, often made with lamb or goat keema. In Bangladesh, it is sometimes prepared with beef or chicken. The addition of potatoes made the dish more filling and economical, catering to families across different socioeconomic backgrounds.
3. Cultural Significance:
   Keema Aloo is more than just a dish—it’s a reflection of the resourcefulness and creativity of South Asian home cooks. Potatoes, introduced to the region by Portuguese traders in the 17th century, became a versatile ingredient that paired perfectly with spiced minced meat. The dish is often served with naan, roti, or rice, making it a versatile meal for any occasion.
4. Modern Adaptations:
   Today, Keema Aloo continues to be a favourite, with modern twists like adding peas, tomatoes, or even yogurt for extra richness. It’s also a popular street food, often enjoyed as a filling for parathas or stuffed buns. I sometimes will use left over keema to make toasties, you could even add in some grated cheese for a tasty snack or light lunch.

In summary, Keema Aloo is a dish steeped in history, blending Mughal influences with regional flavours and practical cooking techniques. Its enduring popularity is a testament to its deliciousness and cultural significance across the Indian subcontinent.

How to Make Keema Aloo

The bulk of effort in making this curry is in browning the onions. Save time in using a food processor to blitz them, as well as your garlic and ginger and tomatoes and green chillies. After the onions are browned, it’s just a matter of adding the ingredients in steps. The bulk of the cooking time is when you add water to the pan and let the mince lamb simmer away in the spices. I actually got on making a pistachio cheesecake whilst I was simmering this dish. It couldn’t be easier.

If you are someone who loves mince lamb dishes, you can can also try out my keema matar and keema rice recipes.

Tips on how to make Keema Aloo

Key things to remember are fresh ingredients. I always use fresh garlic and ginger rather than pastes. It really amplifies the flavour in the curry. I also do not use salad tomatoes, I use vine tomatoes as the are juicier and more flavourful. As a shortcut, I often prepare chopped fresh coriander in advance and freeze it. This saves a little time when it comes to garnishing the curry and doesn’t massively take away from the taste of the dish.

When you are the mince lamb, make sure you break up the lumps thoroughly so all the mince absorbs the spices properly. When adding the potatoes at the end to steam, you can check them after 10 minutes to see if they have softened. Be careful not to let the potatoes over soften otherwise they will start to crumble away into the mince and this ruins the look of the curry.

I always have the meat and potato curry with fresh chapatis, however you could quite easily have it with a rice like matar pulao if you prefer rice. Starter wise, something like shami kebabs would work well, the lamb and daal flavour would compliment this curry very well.

I actually have recently started cooking in larger quantities to last the family a couple of days. So I doubled the ingredients below, which worked very well. I have plenty left for a second day and maybe even a third day. If you wanted to, you could freeze this curry for up to three months. When you are ready to eat it, take it out and let it defrost in the freezer overnight. Heat up gently in a saucepan or microwave.

Conclusion to Keema Aloo Recipe

Keema Aloo is the perfect blend of spiced minced meat and tender potatoes, making it a flavourful and satisfying dish for any meal. Whether served with naan, roti, or steamed rice, this classic curry is a crowd-pleaser that’s easy to prepare and packed with authentic South Asian flavours. Try this delicious Keema Aloo recipe today and bring the taste of traditional Pakistani and Indian cuisine to your table. Don’t forget to share your feedback and variations in the comments—we’d love to hear how you make this dish your own!

Ingredients for Keema Aloo

Preparation Time: 8 minutes

Cooking Time: 50 minutes

Feeds 4

• 4 tablespoon olive oil
• 2 medium onions peeled and roughly chopped
• 1.5 teaspoons of finely chopped garlic
• 1.5 teaspoons of finely chopped ginger
• 4 medium vine tomatoes, finely chopped (not salad tomatoes)
• 2 green chillies, finely chopped
• 500 grams of lamb mince
• 1 teaspoon of salt
• 1/4 teaspoon of turmeric powder
• 1 teaspoon of ground coriander
• 1/2 teaspoon of ground cumin
• 1 teaspoon of paprika
• 3/4 teaspoon of garam masala
• 2 medium potatoes, peeled and cut into chunks
• 2 tablespoons of fresh coriander chopped

Method for Keema Aloo

1. Next, heat 4 tablespoons in olive oil in a saucepan. Add the chopped onions and cook until golden brown.

2. Add the garlic and ginger and stir through. Next add the finely chopped tomatoes and green chillies stir for a further 3-4 minutes. The tomatoes will soften in this time.

3. Add the salt, turmeric, ground coriander, ground cumin and paprika, stir through.

4. Next add the mince meat, stir fry the meat for 10 minutes, on medium heat, until it is browned. Make sure you break up any lumps in the mince, specifically with the back of your spoon as you cook. This step will need quite a bit of attention to make sure the meat does not cook in clumps.

5. Then add 350ml of water to the pan and bring to the boil. Cover with pan with the lid, turn the heat down and cook for 15 minutes. Keep stirring at regular intervals to make sure nothing is sticking to the pan.

6. After 15 minutes, take the pan lid off and add the chopped potatoes and stir through. You will need to cook the potatoes for another 10-15 minutes, until the potatoes are soft and cooked through. (If the pan starts to dry out, you can add more water until the potatoes are full cooked.)

6. Finally, finish with the freshly chopped coriander, garam masala and serve with chapatis or rice!

See my video on Youtube, Instagram or TikTok to see how to make this dish.