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Keema Aloo By Aurangzab Younis

Keema Aloo Pakistani Style


1kg Ground Mince Beef/Mutton/Chicken

2 medium sliced onions

5 to 6 cloves of garlic

2 inch ginger crushed

4 tomatoes sliced

4 Green chillies sliced

Corriander to garnish

3/4 cup Ghee/oil

1 cup water


Salt to taste

1 tbsp Chilli powder

1 tsp turmeric

2 inch cinnamon stick

2 black cardamom

4 cloves

5 to 6 peppercorns

2 Bay leaves

1 tsp garam masala


In a pan heat oil, Add in onions garlic and ginger and saute well for around 12 mins till its golden brown in colour, once golden brown add in tomatoes cover and cook on a low gas till tomatoes have softened through. Use the back of the spoon to mush the masala up a little.

Add in all spices except garam masala with a splash of water and saute for 5 mins or till the oil has risen to the surface.

Add in mince.. mix through well cover and let simmer for 10 mins, stirring midway.

After 10 mins the mince should have released its juices. Again use the back of the spoon to break up any big chunks.

Add in potatoes and saute on a medium to high heat for a further 10 mins stirring throughout. After around 10 mins add 1 cup of water (or more depending on desired gravy) cover and let simmer on a low gas for 10 mins, or until potatoes have cooked through. Garnish with green chillis corriander and garam masala and serve.


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