Preparing Beef Aloo Qeema

Beef Aloo Qeema, also known as Keema Aloo, is a popular Pakistani and North Indian dish made with minced beef (keema) and potatoes (aloo), cooked together with a blend of aromatic spices and seasonings. This hearty and flavorful dish is a staple in many households and is often served with rice, roti, or naan. Here’s a simple recipe to make Beef Aloo Qeema at home:


  • 500 grams minced beef (keema)
  • 2-3 medium-sized potatoes, peeled and cubed
  • 2 tablespoons cooking oil
  • 1 large onion, finely chopped
  • 2-3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2-3 green chilies, finely chopped (adjust to taste)
  • 2 tomatoes, finely chopped or pureed
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon garam masala powder
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)
  • Lemon wedges (for serving)


  1. Prepare the Ingredients:
    • Wash the minced beef (keema) under cold water and drain excess moisture. Set it aside.
    • Peel the potatoes and cut them into small cubes. Keep them immersed in cold water to prevent discoloration.
    • Finely chop the onion, garlic, green chilies, and tomatoes. Grate the ginger.
  2. Cook the Beef and Potatoes:
    • Heat the cooking oil in a large skillet or pan over medium heat.
    • Add the cumin seeds and let them splutter.
    • Add the finely chopped onion and sauté until translucent.
    • Add the minced garlic, grated ginger, and chopped green chilies. Sauté for another minute until fragrant.
    • Add the minced beef (keema) to the pan. Break up any lumps with a spatula and cook until the beef is browned and cooked through.
    • Once the beef is browned, add the chopped tomatoes or tomato puree to the pan. Cook until the tomatoes break down and the mixture becomes thick and saucy.
    • Add the coriander powder, turmeric powder, red chili powder, and salt to taste. Mix well to combine.
  3. Add the Potatoes:
    • Drain the cubed potatoes and add them to the pan with the cooked beef mixture.
    • Mix well to coat the potatoes evenly with the spices and beef mixture.
  4. Simmer and Cook:
    • Lower the heat to medium-low, cover the pan, and let the Beef Aloo Qeema simmer for about 15-20 minutes, or until the potatoes are tender and cooked through.
    • Stir occasionally to prevent sticking and ensure even cooking.
  5. Finish and Garnish:
    • Once the potatoes are cooked and the gravy has thickened to your desired consistency, sprinkle garam masala powder over the Beef Aloo Qeema.
    • Mix well and cook for another 2-3 minutes to allow the flavors to meld together.
    • Taste and adjust the seasoning if necessary.
    • Garnish with freshly chopped coriander leaves.
  6. Serve:
    • Serve the Beef Aloo Qeema hot, garnished with additional chopped coriander leaves if desired.
    • Serve with warm rice, roti, or naan.
    • Accompany with lemon wedges for squeezing over the dish for extra freshness and flavor.

You can customize the spice level of Beef Aloo Qeema according to your taste preferences by adjusting the amount of green chilies and red chili powder. For a richer flavour, you can add a dollop of yogurt or cream towards the end of cooking. You can also add other vegetables like peas or carrots to the Beef Aloo Qeema for additional flavor and nutrition. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

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1 Comment

  1. I thought this could had more beef but it was a good spice combination, I like the keema approach.

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