AI-generated photo.
Pakistani · Pakistan
Aloo keema
Also called آلو قیمہ
Aloo keema, a dish from Pakistan (آلو قیمہ).
Pai editors’ mark 4 / 5
Plan, list, and collections
Aloo keema is cooked in Pakistan as its own dish. Brown the beef, then cook it with potato until the potato is tender and the pot is dry. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
84
Health score
Light & nourishing
Moderate
Richness
Gentle
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 27%
- Carbs 32%
- Fat 41%
Suits · Diabetes-friendly
Sugar, fiber, and the starch mix sit in a gentler range. Your own portion still decides the day.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Suits · Weight loss
Calories stay contained and protein is high enough to feel like a meal.
Suits · High protein
About 27.5 g of protein in the serving.
Watch · Low sodium
About 477 mg of sodium, above the 450 mg mark.
Suits · Gluten-free
No wheat, barley, or rye in the required list. Still read labels on sauces and oats.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
The heat is more than a gentle bowl wants.
Watch · Kid-friendly
The heat is above a mild mark.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Ground beef, 90% lean198 kcal
- Potato96 kcal
- Neutral oil62 kcal
- Yellow onion18 kcal
- Snap pea17 kcal
- Tomato14 kcal
Glycemic load
Estimated glycemic load for this count: 19.2. The bands come from the ingredient table.
Portion
One serving, as written, is about 410 kcal.
Allergens. None flagged in the required list.
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 308 kcal after the change.
Use half the kosher salt and brighten the plate with lemon or lime.
The same dish with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Replace the meat or fish with the same weight of drained chickpeas.
The seasoning and the method stay. The center of the plate changes. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 410 kcal | 21% |
| Protein | 27.5 g | 55% |
| Carbohydrate | 33.1 g | 12% |
| Fiber | 5.5 g | 20% |
| Total sugars | 6.7 g | 13% |
| Fat | 18.8 g | 24% |
| Saturated fat | 5.5 g | 28% |
| Cholesterol | 73 mg | 24% |
| Sodium | 477 mg | 21% |
| Potassium | 1244 mg | 26% |
| Calcium | 65 mg | 5% |
| Iron | 4.8 mg | 27% |
| Magnesium | 76 mg | 18% |
| Zinc | 6.1 mg | 55% |
| Vitamin A | 60 mcg | 7% |
| Vitamin C | 63.1 mg | 70% |
| Vitamin D | 0.1 mcg | 1% |
| Vitamin E | 1.4 mg | 9% |
| Vitamin K | 33 mcg | 28% |
| Thiamin (B1) | 0.3 mg | 22% |
| Riboflavin (B2) | 0.3 mg | 21% |
| Niacin (B3) | 7.8 mg | 49% |
| Vitamin B6 | 1 mg | 58% |
| Folate | 63 mcg | 16% |
| Vitamin B12 | 2.5 mcg | 104% |
These figures follow the USDA-linked ingredient table where a safe FoodData Central row exists. Optional ingredients are left out. A few pantry items still use Pai's curated numbers because no close USDA row was found. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- A middle path: useful food, with one or two numbers worth watching.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Wide skillet
- Scale
- Spatula
- Timer
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Ground beef, 90% lean1 lb450 g
Potato3 potatoes500 g
Yellow onion1 onion180 g
Fresh ginger1 piece16 g
Garam masala1 tsp2 g
Tomato3 tomatoes320 g
Snap pea1.5 cups160 g
Neutral oil2 tbsp30.77 ml
Kosher salt1 tsp4 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and brighten the plate with lemon or lime.. The same dish with less sodium.
- Replace the meat or fish with the same weight of drained chickpeas.. The seasoning and the method stay. The center of the plate changes.
Method
AI-generated photo.
1Heat a wide pan until it is hot, then add the fat. For Aloo keema, start here: brown the beef, then cook it with potato until the potato is tender and the pot is dry.
AI-generated photo.
2Brown the beef, then cook it with potato until the potato is tender and the pot is dry.
Cook 25 min
AI-generated photo.
3The edges should color and the center should be cooked. Stop when this is true of Aloo keema: Brown the beef, then cook it with potato until the potato is tender and the pot is dry.
AI-generated photo.
4Serve from the pan while it is still hot. Aloo keema is eaten in Pakistan as this plate, with the sauce or garnish that belongs to it.
How you know it is done
Aloo keema is done when the outside has color and the center is cooked through for the protein in the pan.
If it goes wrong
- Aloo keema looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center.
- Aloo keema spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
Storage
Cool Aloo keema, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.
How this dish helps your daily life
- Aloo keema is cooked by saute in Pakistan. The steps follow that technique, including the timing above.
- The meat, poultry, or fish is the protein. The panel is this plate, not a generic serving.
Notes
Pregnancy. Cook meat, poultry, and eggs through. Use pasteurized dairy if the recipe includes it. There is no alcohol in the required list.
Allergens in the required list: none flagged.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.