Wednesday, May 25, 2011

keema aur aloo...Ground beef and potatoes

Asalamu alaikum,

Keema aloo is a tasty main dish. It is similar in taste to Aloo gosht, but without the soup, and a little quicker to cook.

1 kilo Keema(ground beef), thoroughly washed and drained.
6 medium Aloo(potatoes), cubed
3 medium piyaz(onion), finely sliced
3-4 medium timater(tomatoes), diced
1-2 tablespoons lesan(garlic) paste
1-2 tablespoons adrak(ginger) paste
6-8 hari mirch(green chilies), cut into one inch pieces
1 2" stick dal cheeni(cinnamon)
6-8 whole kali mirch(black peppercorns)
1 bari ellichi(black cardamom)
6-8 loung(cloves)
1 tablespoon lal mirch(red chili powder)
1 tablespoon or to taste namak(salt)
1 teaspoon haldi(turmeric)
1 teaspoon dhania(coriander powder)
1/4 to 1/3 cup tel(cooking oil)
2-3 tablespoons ghee(clarified butter)-this is optional and sometimes I don't use it in this recipe)

Step 1-Add the tel to the pot, then the piyaz and whole spices(dal cheeni, kali mirch, bari ellaichi, and loung)
Step 2-When the piyaz have turned golden brown, add the adrak and lesan paste, fry for 20-30 seconds.
Step 3-Add the timater to the pot.
Step 4- Add the lal mirch, namak, haldi, and dhania, mix well.
Step 5-Fry until the tel rises to the top, if you are using ghee then add it at this point.
Step 6-Add the keema.
Step 7- Fry the keema, stirring often, for 6-8 minutes to brown it a bit.
Step 8-Add the aloo, stir well.
Step 9-Add one glass pani, stir well.
Step 10-Cover and cook on a low to medium heat until the keema is thoroughly cooked and the aloo is just about done.
Step 11-Add the hari mirch, stir, cover and cook an additional 5 minutes, or more to cook off any excess pani. It should not be too soupy.

Serve with rotis.


  1. oh delicious u cook in mitti ki haandi! aint it difficult to cook in it on sui gas? my mom says food cooked in it is extremely delicious but it needs coal for a proper fire?

  2. Salam, I haven't had a problem so far on the gas. I had to switch around the grate pieces that hold the pot though, because the mutti handi has a round base and moved around too much on the large sized grate.

    I doubt I will get the opportunity to cook on a coal fire, nobody I know uses coals, but it would be interesting to see a difference.

  3. This is one of my favorite dishes to make (mostly because I seem to consistently get it right--haha!).


  4. exactly coal fire is these days distinct, so my mom doesnot cook in mitti handi!

  5. This pakistani Recipes look delish. Thanks for sharing!

    Cheers and hugs

  6. where did the whole kali mirch, bari illaici, long and the dar cheeni go, you mentioned in recipe but in procedure they are missing .

  7. Hi anonymous,
    Thank you so much for noticing this and telling me! The whole spices should go in at the same time as the piyaz, I will go update this right now.