Qeema Aloo is one of those simple, homely dishes that never gets old. It’s made with minced beef, potatoes, onions, tomatoes, and a few everyday spices, then cooked until rich, comforting, and full of flavor. The potatoes soak up all the masala beautifully, while the qeema turns tender and savory.

This is the kind of recipe that comes together with basic ingredients but always tastes satisfying. It’s perfect for weekday lunches, family dinners, and meal prep, and it goes so well with roti, paratha, or even rice.

Why You’ll Love This Recipe

• Classic everyday comfort food
• Made with simple pantry ingredients
• Full of flavor without being complicated
• Perfect with roti, paratha, or rice
• Great for family meals
• Easy to make and reheat

Ingredients

For the Qeema Aloo

• 2–3 tbsp oil
• 1 medium purple onion, chopped
• 500g beef mince
• 1 tbsp ginger garlic paste
• 2 tomatoes, chopped
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1 tsp salt
• 1/2 tsp red chilli powder
• 1/2 tsp black pepper
• 1–2 tbsp yogurt
• 1 cup water
• 2–3 medium potatoes, peeled and cubed

For Garnish

• Fresh coriander
• Chopped chillies
• 1/2 tsp garam masala

Instructions

1. Brown the Onion
Heat the oil in a pot over medium heat. Add the chopped onion and cook until it begins to soften and the edges start turning brown. Do not brown it completely at this stage.

2. Add the Qeema
Add the beef mince along with the ginger garlic paste. Cook over medium to medium-high heat, breaking up the mince with a spoon.

Keep cooking until the meat changes color, releases all its water, and that moisture dries up completely. This step is important because it helps remove any meaty smell and gives the qeema a better flavor.

3. Add the Masala
Once the water has dried, add the chopped tomatoes, cumin powder, coriander powder, salt, red chilli powder, black pepper, and yogurt. Mix everything well so the mince is fully coated in the masala.

4. Add the Potatoes
Add the cubed potatoes and pour in 1 cup of water. Stir well, then cover the pot and cook on medium-low heat for about 10 minutes, or until the potatoes are cooked through and tender.

5. Bhun the Qeema
Once the potatoes are cooked, remove the lid and increase the heat. Cook on high heat, stirring as needed, until the excess moisture dries up and the qeema releases oil.

6. Finish and Serve
Sprinkle over the garam masala and garnish with fresh coriander and chopped chillies. Serve hot.

It pairs perfectly with:

• Roti
• Paratha
• Naan
• Plain rice
• Raita on the side

Frequently Asked Questions (FAQ)

Q. Can I use chicken mince instead of beef mince?
Yes, you can use chicken mince, but the cooking time may be slightly shorter.

Q. Do I have to use yogurt?
The yogurt adds a little richness and balance, but you can leave it out if needed.

Q. How do I know when the qeema is properly cooked?
The mince should no longer be pink, the water should dry up, and the masala should look well cooked and glossy.

Q. Can I make it more spicy?
Yes, you can add more red chilli powder or extra chopped green chillies.

Q. Can I make this ahead of time?
Yes, Qeema Aloo reheats very well and tastes even better the next day.