Pakistan, India – Aloo Qeema Gravy (Minced Meat With Potatoes)

by Usama Tariq


When you describe a cooking method with step by step it is important to know about that recipe or dish. This dish means Aloo Qeema (Potato mince curry) is very special for South Asian Cuisine because it is originated from South Asia I will tell you about their origin in the next heading. This dish is a little bit famous in east and west Asian Cuisine, but in the south Asian region, it is very popular in many countries like Pakistan, India, Bangladesh, Malaysia, etc. It is important to know that this dish has many nutrients from other dishes and rich in healthy diets because the main ingredient is mutton mince. So, you can make this dish at your own home by following these easy steps.

Taste in Pakistan and other countries

When we talk about the taste of the dish it is very delicious in taste and its aroma and fragrance are full of mouthwatering. Every person has joy from this dish because of its taste. In Punjab of Pakistan, there are many desi people who look at many dishes and try these dishes with their own method, from this, they cook Aloo Qeema mix dish in their own taste as well as in KPK they also have own taste. So every province even every city has its own taste. In other countries, they use many cooking methods and for sure they also have their own taste but I like its taste very much.

Origin and History

Origin and History is the most important part of any cuisine. Traditionally it is originated from the Indian Subcontinent. It is rooted in the Mughals of the Mughal Empire or it is associated with Mughals. This dish is the national cuisine of Pakistan, India, and Bangladesh. North India is the exact place where this dish is originated from. With the passage of time, most people knew about it and it becomes popular day by day all across Asia and as well as the whole world.


Serving is also the most important part of any Cuisine. Many people served and eat it with chapati which is made from wheat at their home but many of these people eat and serve it with nan which is sourdough and most people of Asia eat this delicious dish with boiled rice. So, I recommend that chapati is the best combination with this dish.

Variations of this dish

This dish has many variations because of some changes by many people but the main variation is Qeema Matar. In this variation, a lump of minced meat with the combination of peas is also a successful and delicious variation of minced meat. This variation is also very simple and easy to cook.


  • -Cooking oil ½ Cup
  • (Green cardamom) 2
  •  (Cinnamon stick) 1
  • (Black peppercorns) 2-3
  •  (Onion) sliced 2 large
  • (Ginger garlic paste) 1 tbs
  • (Tomatoes) ground 3 medium
  • (Red chili powder) 1 & ½ tsp or to taste
  • Garam masala powder ½ tsp
  • (Turmeric powder) 1 tsp
  •  (Salt) 1 tsp or to taste
  • (Coriander powder) 1 tsp
  • (Kashmiri red chili) powder ½ tsp
  • -Chicken stock cube 1 (optional)
  •  (Yogurt) whisked 1/4 Cup
  • (Mince) ½ kg (with 20% fat)
  • (Dried fenugreek leaves) ½ tbs
  •  (Potatoes) cubes 4 medium 
  •  (Water) 2 cups or as required
  • (Green chilies) 2-3
  •  (Ginger) julienne 1-inch piece
  • (Fresh coriander) chopped 1-2 tbs
  • (Fresh coriander) chopped
  •  (Ginger) julienne

Cooking Procedure

  • First, take a wok add some oil to heat
  • Then add black peppercorns, cinnamon sticks, and green cardamom into the wok and cook for a minute on low flame.
  • Then add sliced onion for fry.
  • Fry it on medium flame until sliced onions color changes into the golden brown.
  • Now add ginger garlic paste and mix it well and continue cooking on medium flame
  • Then add ground tomatoes (3 medium) mix it really well and continue to cook for approximately 4 to 5 minutes.
  • Then add red chili powder, garam masala powder (whole spice powder), turmeric powder, salt to taste, coriander powder, Kashmiri red chili powder, and chicken stock cube one mix it really well for approximately 2 minutes at medium flame.
  • Let’s add whisked yogurt mix well and continue to cook on a medium flame for 4 to 5 minutes again.
  • Now it’s time to add the main ingredient which is the mince of mutton.
  • Add mince into the wok and mix it well.
  • Then add dried fenugreek leaves onto the mince and mix it well again.
  • Now add potato cubes in it and mix well and then add 2 cups of water or as required mix it and leave it to boil.
  • For boil, the whole gravy covers the wok and leave it to cook on low flame level for approximately 20 to 25 minutes.
  • Uncover the wok and add sliced green chilies with chopped fresh coriander, ginger julienne mix it and again cover the wok and cook it for approximately 8 to 10 minutes or until the oil separates.
  • Mix it after uncovering the wok and your dish is ready to serve.
  • Serve it to your family and your loved ones.
  • You can eat and serve with wheat chapati, nan (sourdough), etc.
  • Enjoy the meal!

Nutritional Facts

  • Calories: 240 kcal
  • Proteins: 8.9g
  • Fats: 16.5g

Time Required

  • Preparation Time: 15 minutes
  • Cooking Time:  45 minutes
  • Total Time: Minimum 1 hour required

Additional Information

  • Serving: 3 to 4 Persons
  • Origin: Indian Subcontinent
  • Cuisine: Pakistan, Indian (Mughlai)
  • Taste: salty and spicy
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