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Discover how to make a delicious and easy Pakistani Aloo Qeema at home with this simple, step-by-step recipe guide. This hearty dish brings together flavorful ground beef and tender potatoes, perfectly seasoned with aromatic spices. You can cook it on the stovetop. Alternatively, use the Instant Pot. In just 30 minutes, you’ll have a tasty meal ready. Both methods are quick and hassle-free, so you can enjoy this classic dish with minimal effort!

1. What type of ground meat can I use for Aloo Qeema?

You can use a variety of ground meats for Aloo Qeema, but the most common is ground beef. For a healthier or different variation, you can also use ground chicken or goat. Each will bring its own flavor, but the spices in the recipe will complement all these options.

2. Can I make Aloo Qeema ahead of time?

Yes, Aloo Qeema is great for meal prep! It stores well in the fridge for up to 3-4 days, and the flavors often deepen over time. You can also freeze it for up to 2-3 months. Just make sure to let it cool before refrigerating or freezing, and reheat thoroughly before serving.

3. How spicy is this recipe?

The spiciness of Aloo Qeema can be easily adjusted to your taste. If you prefer a milder dish, reduce the amount of green chilies or chili powder. If you like it extra spicy, feel free to add more! You can also garnish the finished dish with extra chilies or a squeeze of lemon for an extra kick.

4. What can I serve with Aloo Qeema?

Aloo Qeema pairs wonderfully with fresh naan, roti, or paratha. It’s also delicious served over a bed of basmati rice. For a lighter choice, you can enjoy it with a simple side salad. You can also stuff it into a pita or paratha for a quick and easy wrap.

5. Can I make Aloo Qeema vegan or vegetarian?

Yes, you can make a vegetarian version by substituting the ground meat with crumbled tofu, lentils, or even soy mince. You’ll still get the same hearty texture. The spices will bring out all the traditional flavors in this meatless version.

6. What kind of potatoes work best in Aloo Qeema?

Most varieties of potatoes work well for Aloo Qeema. Starchy potatoes like russet or red potatoes hold up best in the dish. They keep their texture without becoming too mushy. Just be sure to cut them into small cubes to make sure they cook evenly and quickly.

7. Can I add other vegetables to Aloo Qeema?

Absolutely! Many people like to add peas, carrots, or bell peppers to the Aloo Keema for extra nutrition and flavor. Just toss them in during the cooking process, and adjust cooking times as needed depending on the vegetables used.

8. Do I need to marinate the ground beef before cooking?

No marination is necessary for this dish, which makes it a quick and convenient meal. The spices and flavors blend beautifully as the Qeema cooks. You’ll still achieve an aromatic, flavorful dish without the need for advance prep.

9. How long does it take to make Aloo Qeema in the Instant Pot?

Using the Instant Pot, Aloo Qeema can be made in under 15 minutes of cooking time! After sautéing the onions, tomatoes, and spices, add the ground beef then pressure cook for about 8 minutes. The Instant Pot accelerates the cooking process. It still provides all the rich flavors of a stove top version.

10. Can I use leftover Aloo Qeema in other recipes?

Definitely! Leftover Aloo Qeema can be used in a variety of creative ways. You can stuff it into samosas, wrap it in parathas, or use it as a filling for stuffed bell peppers. It’s also great for making sandwiches or a quick taco filling!

Aloo Qeema

Aloo Qeema is a classic Pakistani dish made with ground beef and potatoes, seasoned with aromatic spices. This easy-to-follow recipe offers both stovetop and Instant Pot methods, allowing you to prepare it quickly in under 30 minutes. The dish is versatile, can be served with naan, roti, or rice, and even customized with different ground meats or vegetables. It’s also great for meal prep, storing well in the fridge or freezer for later use. The recipe is perfect for beginners and experienced cooks alike, providing a flavorful, satisfying meal with minimal effort.

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Cook Time 3 30

Course Main Course

Cuisine Indian, Pakistani

Ingredients

Oil
2 lbs Qeema (beef, mutton, chicken)
1/2 Onion chopped/sliced
2 tbsp Ginger garlic paste
4 tbsp Yogurt
2 Tomatoes
1/2 cup Fried onions
Salt or to taste
1 tsap Red chilli powder
1 tsp Coriander powder
Turmeric powder
1/2 tsp Cumin powder
1/2 tsp Paprika
Black pepepr
Garam masala powder

Whole spices

Black cardamom
1/2 tsp Cumin seeds
Cinnamon stick
10-12 Black pepper
5-6 Cloves
3 Red button chili

Garnishing

Green chillies
Ginger
Cilatro

Instructions

Turn on the Instant Pot and select the sauté function and add oil.
Add chopped onion and sauté until golden brown.
Add ground beef and break it down.
Add ginger garlic paste and cook for 2-3 mins.
Next add whole spices and mix well.
Add salt, and powdered spices. Cook until all the spices are mixed well.
Next add fried onions, and yogurt and mix everything until well combined.
Mix in blended tomatoes, and cook for 2-3 mins.
Close the Instant Pot lid, set the valve to sealing position, and select the pressure cook function. Cook on high pressure for about 8 minutes. (Cooking times may vary)
Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then carefully do a quick pressure release.
Now add potatoes and cover and cook on pressure cook for 2 mins.
Remove the lid, sprinkle some black pepper and garam masala pwder.
Next dish it out and garnish with green chillies, cilantro and ginger and enjoy 🙂