Punjab cuisine
Aloo Qeema
Aloo Qeema is a traditional Punjab Pakistani dish. The quintessential Pakistani weeknight dinner — spiced minced beef cooked with potatoes in a dry, flavourful masala. Quick, affordable, and universally loved across all of Pakistan.
If aloo gosht is the Sunday dish, aloo qeema is every other day.
In Pakistan, the potato was introduced by the Portuguese in the 16th century and rapidly absorbed into everyday cooking. Fast to cook, easy to make, cheap to buy — and somehow endlessly satisfying. Minced beef (qeema) cooks much faster than whole pieces, making it the busy person's ally in the kitchen. The potatoes in aloo qeema serve a different purpose than in aloo gosht — here they're diced small, almost melting into the dry, spiced mince, creating a harmonious whole rather than two separate elements. Fun fact: qeema is derived from the Turkish 'kıyma' meaning minced or finely chopped meat, reflecting the Ottoman and Mughal culinary influences on Pakistani food. This Punjabi version is the one your ammi (mother) or nani (grandmother) made on school nights — quick, reliable, and filling. Master this recipe and you'll have a 40-minute weeknight rescue for years to come. The key technique is letting the mince cook fully before adding potatoes, so the textures stay distinct.
Ingredients
Instructions
- FRY ONIONS: Heat oil in a wide, flat karahi or pan. Fry chopped pyaaz on medium-high until golden — about 8 minutes. Fine-chopped onions cook faster than sliced. HINT: Finely chopped onion melts into qeema better than sliced — it becomes part of the meat mixture rather than a distinct element.
- BUILD MASALA: Add adrak-lehsan paste, dhania powder, lal mirch, zeera powder, haldi. Stir well. Add tamatar and cook down 6-7 minutes until tomatoes are fully incorporated and oil separates.
- ADD QEEMA: Add minced beef. Break up clumps with a spoon immediately — qeema should be loose and fine-textured, not in large lumps. Bhuno on high heat, stirring frequently, for 8-10 minutes until mince is fully browned and any liquid has evaporated. Season with salt. HINT: The mince must be completely browned and dry before adding potatoes — if there's still water in the pot, cook uncovered until it evaporates.
- ADD POTATOES: Add diced aloo. Stir to coat with the spiced mince. Add 1/3 cup water, cover and cook on medium-low heat for 15-18 minutes until potatoes are cooked through.
- DRY IT OUT: Uncover and cook on high heat for 3-4 minutes, stirring, until most liquid has evaporated. Aloo qeema is a relatively dry dish — it should not be saucy.
- FINISH AND SERVE: Sprinkle garam masala and stir through. Add chopped hari mirch and most of the hara dhania — stir in. Transfer to a serving dish, garnish with remaining hara dhania. Serve immediately.
Chef's Secrets
- Break up the mince as soon as it hits the pan — lumps that form early are much harder to break up once the meat starts cooking.
- Small-diced potatoes (1cm cubes) are key — they absorb the qeema flavour and create a unified dish rather than two separate elements.
- Aloo qeema should be dryer than most curries — if it's too saucy, cook uncovered until it dries out.
- This recipe doubles perfectly and freezes well — make double and freeze half for a 5-minute future meal.
Common Questions
How long does Aloo Qeema take to make?
Total time is 50m — 10m prep and 40m cooking.
How many servings does this recipe make?
This recipe makes 4 servings, and is rated easy difficulty.
Which region of Pakistan is Aloo Qeema from?
Aloo Qeema is from Punjab, Pakistan — one of the country's most distinctive culinary traditions.
What do you serve with Aloo Qeema?
Serve with freshly made chapati or paratha. Aloo qeema stuffed inside a paratha (keema paratha) is an iconic Pakistani breakfast that uses leftovers beautifully. A side of plain yogurt or raita is all you need.
Goes Well With
Qeema Matar (Minced Meat with Peas)
Qeema Matar is Pakistan's ultimate weeknight dinner — spiced minced beef with sweet green peas, ready in 30 minutes, pairs with everything, and tastes even better as leftovers the next day.
Karahi Qeema
Karachi's bold, tomato-heavy minced beef cooked karahi-style with fresh green chillies and coriander. Fast, fiery, and served straight from the karahi — street food energy at home.
Matar Qeema Punjabi
Punjabi spiced minced beef with green peas — a classic combination that's greater than the sum of its parts. Sweet peas, spiced mince, and a well-bhunoed masala make this an essential weeknight staple.
What Cooks Are Saying
Really good recipe. I reduced the chilli slightly for the kids and it worked perfectly.
The instructions are so clear and easy to follow. Came out perfectly first try.
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