Everyday Kitchen

Pakistani/Afghan · Dinner

Aloo Keema

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Aloo Keema is a Pakistani/Afghan dish. Cut potatoes into small even cubes.

Prep
20 min
Cook
40 min
Total
60 min
Servings
4
Difficulty
Easy
Cuisine
Pakistani/Afghan
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Aloo Keema.
Representative photograph of Aloo Keema. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Curry

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Base · About 10 min

  1. Brown beef and onion in oil from 40 ml neutral oil, 600 g minced beef, 200 g onion, chopped, 20 g ginger-garlic paste 10 minutes; add paste 1 minute.

Curry · About 25 min

  1. Add 500 g potatoes, cubed, 400 g tomatoes, chopped, 250 ml water, 1 tsp cumin, 1 tsp coriander, 1 tsp chili powder, ½ tsp turmeric, ¾ tsp salt; simmer covered 25 minutes until potatoes are tender and beef reaches 71°C / 160°F.

    Check: Look for this result: potatoes are tender and beef reaches 71°C / 160°F.

Finish · About 5 min

  1. Add 20 g coriander, 1 tsp garam masala; uncover 5 minutes to reduce sauce.

Tips

  • Cut potatoes into small even cubes.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use minced lamb instead of beef.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Aloo Keema one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Aloo Keema?

Cut potatoes into small even cubes.

What can I substitute in Aloo Keema?

Use minced lamb instead of beef.

Can I prepare Aloo Keema ahead?

Prepare the measured ingredients for Aloo Keema one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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