Aloo Qeema (آلو قیمہ) is a classic Pakistani comfort dish made with minced meat (qeema) and potatoes (aloo) cooked in a flavorful blend of spices, tomatoes, and onions. It is a hearty, home-style curry that pairs perfectly with roti, naan, or rice.This is a no brainer recipe for me when it comes to everyday cooking. The best part is its always a hit in my home.
Key Ingredients:
Minced meat (qeema) – Usually beef, mutton, or chicken
Potatoes (aloo) – Diced into small cubes
Onions – Finely chopped for the base
Tomatoes – Adds tangy flavor and richness
Ginger-garlic paste – Enhances the depth of flavor
Green chilies – Adds heat (optional)
Spices – Cumin, coriander, turmeric, red chili powder, garam masala, and salt
Oil or ghee – For cooking
Fresh coriander and green chilies – For garnish
Tips.
You can make Matar qeema, Aaloo matar qeema and Shimla mirch qeema with the same recipe, just replace Potatoes with Peas or Green Bell pepper. Each of these variations brings a unique twist to the classic Aloo Qeema, making it a versatile dish suitable for different tastes and dietary preferences.
Minced Meat with Potatoes( Aloo Keema آلو قیمہ )
Ingredients
- 1/2 kg Mince Meat chicken, mutton or beef
- 1/2 cup Oil
- 2 Onion large sliced
- 1 tbsp Ginger garlic paste
- 3 Tomato small or 2 medium
- 1 tsp Red chilli powder
- ½ tsp Turmeric powder
- 1 tsp Salt or as per taste
- 1 tsp Coriander powder
- ¼ cup Yogurt whisked
- 4 Potatoes Diced medium
- Water as required
- 2 tbsp Fresh coriander chopped for garnishing
- 1 tbsp Ginger Julienne cut for garnishing
- 2-3 Green Chillies
Instructions
- In a wok, add oil and onion and fry until golden brown.
- Add minced meat and cook until it changes color.
- Add ginger garlic paste and mix well, mix it well and cook for 5 mins.
- Add salt, turmeric, coriander powder and red chilli powder and mix it well.
- If you are using chicken then add 1/4th cup of water now, for beef/mutton add a cup of water and close the lid and cook on low heat for 5-10 minutes.
- Now add diced tomatoes and yogurt, mix well and cook for 5 mins.
- Once the oil starts to separate from the meat add potatoes and water as required (with most of the potatoes 1-1.5 cups are enough) and bring it to boil.
- Cook on low flame for 15-20 mins.(till the potatoes get tender, we dont want mushy potatoes so adjust the flame accordingly)
- Add green chillies, ginger and fresh coriander mix well and cover. Cook on low flame for 5 more mins.
- Garnish with fresh coriander and serve it with Boiled Rice, Naan or chapati and enjoy..
