Here’s a classic Qeema Aloo recipe—a flavorful Pakistani/Indian dish of spiced minced meat (qeema) cooked with potatoes. It’s perfect with roti, naan, or rice.
🥘 Qeema Aloo (Minced Meat & Potato Curry)
Ingredients (serves 3–4)
- 250–300 g minced meat (beef, lamb, or chicken)
- 2 medium potatoes, peeled and cubed
- 1 medium onion, finely chopped
- 2–3 garlic cloves, minced
- 1-inch ginger, minced or grated
- 2 medium tomatoes, chopped or 2 tbsp tomato paste
- 2 tbsp cooking oil
- 1/2 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- Salt, to taste
- Fresh cilantro for garnish
- Optional: 1–2 green chilies, sliced
Instructions
1. Sauté aromatics
- Heat oil in a pan over medium heat.
- Add onions and sauté until golden brown.
- Add garlic, ginger, and optional green chilies; cook 1–2 minutes until fragrant.
2. Cook the meat
- Add minced meat and stir-fry until it changes color and releases its juices. Break any lumps.
3. Add spices
- Mix in turmeric, red chili, coriander, and cumin powders.
- Cook 2–3 minutes to roast the spices with the meat.
4. Add tomatoes and potatoes
- Stir in chopped tomatoes or tomato paste; cook until softened.
- Add potato cubes and a splash of water (1/4–1/2 cup) to help cook the potatoes.
- Cover and simmer 15–20 minutes, stirring occasionally, until potatoes are tender and meat is fully cooked.
5. Finish
- Sprinkle garam masala and adjust salt.
- Garnish with chopped cilantro before serving.
6. Serve
- Serve hot with naan, chapati, paratha, or steamed rice.
🔥 Tips
- Cut potatoes into small cubes for faster cooking.
- For a richer flavor, use a mix of ghee and oil for cooking.
- Optional: add peas or carrots for extra texture and color.
- Leftovers taste even better the next day as the spices soak in.
If you want, I can give you a 15-minute quick version of Qeema Aloo that’s super fast but still flavorful.
Do you want me to do that?
