Aloo Keema Recipe + Tips for the BEST Keema (Pakistani)

Take your Keema out of the fridge and open up any packaging

Warm a wok on medium heat and add your oil

When the oil is hot add your whole spices - cumin seeds, black pepper, cloves, cinnamon - cook for about 30 seconds or until you can see the cumin seeds darken

Add your diced onion and cook until the edges are golden brown

Now stir in your ginger and garlic paste, saute for a minute

Turn the heat up and add your keema, stirring it frequently to evenly brown the meat.

Add all your spices except the garam masala and mix well.

Saute your Keema on medium high heat until it becomes nicely browned - this takes a good 7-8 minutes.

Now add your chopped tomatoes and potatoes, and a cup of water and bring to a boil.

Simmer until your potatoes are almost tender (varies across potatoes but usually 10 minutes is enough here) - I leave a tiny bit of a bite so that they don't overcook and fall apart as I dry mine out.

Adjust the consistency of the Keema to your liking - adding more water for a more gravy like keema or drying it up.

Now add your garam masala, a squeeze of lemon, half the diced chilies, half the cilantro, and additional ginger (if using). Give it a quick mix then adjust seasoning.

Serve topped with remaining chilies and cilantro. I love it with roti/naan/paratha but you can eat it with rice as well.