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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":428,"serveWith":434,"variations":436,"ingredients":446,"instructions":505,"pronunciation":532,"substitutions":533,"slug":546,"title":547,"shortTitle":548,"nativeName":549,"romanized":550,"countrySlug":551,"region":552,"baseServings":431,"prepMinutes":553,"cookMinutes":554,"difficulty":555,"course":556,"diet":558,"mainIngredients":562,"images":563,"keywords":573,"publishedAt":579,"updatedAt":579,"authorSlug":580,"summary":581,"localeSlug":546,"alternates":582},[394,397,400,403,406],{"answer":395,"question":396},"The pan was too crowded or too cool, so the mince stewed in the water it released instead of frying. Use a wide pan, get it properly hot before the meat goes in, and then be patient: the liquid has to boil away entirely before any browning can start. Resist adding water or covering the pan during this stage. If it has already gone grey, keep frying uncovered on medium-high and it will usually recover.","Why is my keema grey and watery instead of browned?",{"answer":398,"question":399},"Both methods are used. Frying them separately in hot oil until golden, then folding them in near the end, gives firmer cubes with a defined edge and a prettier dish. Cooking them in with the masala from the start, as here, gives softer potatoes that have soaked up the spice and a better-tasting pan overall. Choose firmness or flavour; you cannot have both at once.","Should I fry the potatoes separately?",{"answer":401,"question":402},"Dry enough to sit in a heap without a puddle forming around it, but not so dry that it looks dusty. The test is to drag a spoon across the base of the pan: it should leave a clear track that does not immediately fill with liquid, and you should see a little oil glistening at the edges of the meat. That consistency is what makes it scoopable with roti.","How dry should keema aloo be when it is finished?",{"answer":404,"question":405},"Yes, and it tastes better the next day once the spices have settled into the meat. Cook it fully, cool it quickly and refrigerate. Reheat in a pan with a couple of tablespoons of water over medium heat, stirring, and add fresh cilantro and green chile at that point rather than reheating the old garnish, which turns dark and loses its bite.","Can I make keema aloo ahead of time?",{"answer":407,"question":408},"Keema simply means minced meat in Urdu, so it covers a family rather than a single dish. What marks the Pakistani home style is that it is cooked dry, built on a hard-fried onion and tomato masala, and eaten with bread rather than rice. That distinguishes it from wetter minced-meat preparations designed to be spooned over rice or eaten as a gravy.","What is the difference between keema and other minced meat curries?",[410,411,412,413,414,415],"Use beef mince with real fat in it, around 15 to 20 percent. Extra-lean mince goes dry and grainy and there is no fat to carry the spice.","Break the mince up with the back of a spoon as it hits the pan and keep it moving, or it clumps into pellets that stay pink inside while the outside overcooks.","Wait for the water to cook off before you judge the browning. Mince releases a lot of liquid and nothing browns until that has gone.","Cut the potatoes into 2 cm cubes, no smaller. Fine dice disintegrates into the masala and you lose the contrast that makes the dish work.","Add the garam masala only in the last two minutes off direct heat. Cooked hard, its aroma is the first thing to disappear.","If the pan looks dry but the potatoes are not done, add hot water two tablespoons at a time. A big splash of cold water stalls the browning and dulls the flavour.","🥘","Keema aloo is minced beef fried down into a browned onion and tomato masala with cubed potatoes cooked in the same pan until they are soft at the edges and holding at the centre. It is deliberately dry — not a curry with gravy but a pot you scoop into a folded piece of roti, which is why the liquid gets cooked off at the end rather than left in. The flavour is straightforward and savoury: browned meat, sweet onion, sour tomato, warm cumin and coriander, with green chile and cilantro thrown in at the last moment for freshness. In Pakistani homes it turns up on the table more often than any famous dish, and it is on the table in under an hour.","Every cuisine has a dish that exists because it is Tuesday, and in Pakistan a large share of Tuesdays are keema. Minced meat is cheaper than a good cut, it cooks in a fraction of the time, and it stretches easily with a potato or two, which is why keema aloo occupies the space that mince and vegetables occupy in kitchens everywhere. It is home food rather than restaurant food. You will find it in the tiffin boxes of office workers, in the filling of samosas and keema paratha, and reheated for breakfast the next morning with a fried egg cracked into the pan.\n\nThe potato is doing two jobs. It makes an expensive ingredient go further, and it absorbs the masala in a way meat cannot, giving each bite a soft, spice-soaked counterpoint to the grainy texture of the mince. Cooks disagree about whether the potatoes should be fried separately first, for firmness and colour, or cooked in with the meat, which gives softer potatoes and a better-tasting pan. This version does the second, with a note on the first.\n\nThe technique that decides whether keema tastes homemade or dull is bhunai — the hard, active frying of the masala. The mince must be broken up and fried until the water it releases has boiled away and the meat starts to catch and brown on the base of the pan, and the tomato and spice must be cooked until oil separates and pools at the edge. Cooks who add water at the wrong moment, or who cover the pan too early, end up boiling the mince grey. The single most common fix for bland keema is not more spice but ten more minutes of frying with the lid off.","Keema keeps four days refrigerated and reheats better than most meat dishes, since it is already dry and cannot split. Warm it in a pan with a splash of water rather than in a microwave, which dries the surface and leaves the middle cold. It freezes very well for three months, though the potatoes come back slightly grainier than they went in — if you know a batch is destined for the freezer, make it as keema matar with peas instead. Leftovers are actively wanted in Pakistani homes, because paratha filling is the second life of this dish.",[421,422,423,424],"Gets the mince properly browned rather than boiled grey, which is the whole difference in a dish this simple.","Cooks the potatoes in the masala so they absorb it, with a note on when to fry them separately instead.","Finishes dry on purpose, so it works as roti food rather than sitting in a thin pool of liquid.","Weeknight timing that is honest — under an hour start to finish with no marinating step.",[426,427],"Wide heavy pan or karahi with a lid","Wooden spoon",{"fat":429,"carbs":430,"fiber":431,"sodium":432,"protein":430,"calories":433,"estimated":8},29,28,4,820,480,[435],"Hot roti or paratha, a bowl of plain yogurt, and sliced onion with lemon and green chile on the side.",[437,440,443],{"name":438,"description":439},"Keema matar","The same masala built with green peas instead of potato, cooked slightly wetter. The standard alternative in Punjabi homes and the usual filling for keema samosas.",{"name":441,"description":442},"Keema paratha","Yesterday's keema, cooled and mashed slightly, stuffed into flatbread dough and griddled in ghee. Breakfast in half the country.",{"name":444,"description":445},"Anda keema","Eggs cracked into wells made in the finished keema, covered and cooked until the whites set. Turns the leftovers into a full meal in five minutes.",[447,453,458,461,465,469,472,477,480,484,487,490,492,496,500,502],{"qty":448,"ref":449,"name":450,"unit":451,"group":452},500,"ground-beef","beef mince, 15 to 20 percent fat","g","Main",{"qty":454,"ref":455,"name":456,"unit":457,"group":452},3,"potato","medium potatoes, peeled and cut in 2 cm cubes","piece",{"qty":431,"name":459,"unit":460,"group":452},"neutral oil or ghee","tbsp",{"qty":462,"ref":463,"name":464,"unit":457,"group":452},2,"onion","onions, finely chopped",{"qty":466,"ref":467,"name":468,"unit":460,"group":452},1,"ginger","ginger and garlic paste",{"qty":454,"ref":470,"name":471,"unit":457,"group":452},"tomato","ripe tomatoes, chopped",{"qty":466,"ref":473,"name":474,"unit":475,"group":476},"cumin","cumin seeds","tsp","Spices",{"qty":462,"ref":478,"name":479,"unit":475,"group":476},"coriander-seed","ground coriander",{"qty":481,"ref":482,"name":483,"unit":475,"group":476},0.5,"turmeric","ground turmeric",{"qty":485,"name":486,"unit":475,"group":476},1.5,"red chile powder",{"qty":466,"ref":488,"name":489,"unit":475,"group":476},"garam-masala","garam masala",{"qty":485,"name":491,"unit":475,"group":476},"salt",{"qty":454,"ref":493,"name":494,"unit":457,"group":495},"green-chili","green chiles, slit lengthways","To finish",{"qty":481,"ref":497,"name":498,"unit":499,"group":495},"cilantro","cilantro, chopped","cup",{"qty":466,"ref":467,"name":501,"unit":460,"group":495},"fresh ginger, in fine matchsticks",{"qty":466,"ref":503,"name":504,"unit":457,"group":495},"lemon","lemon, in wedges",[506,511,514,518,521,525,529],{"tip":507,"text":508,"title":509,"timerSeconds":510},"Pale onions are the most common reason home keema tastes thin. Take them further than feels necessary.","Heat the oil in a wide pan and fry the chopped onions over medium-high heat for 10 to 12 minutes, stirring, until they are properly golden brown at the edges rather than merely soft. Add the cumin seeds for the last 30 seconds.","Brown the onions",660,{"text":512,"title":513},"Stir in the ginger and garlic paste and fry for a minute, until it stops smelling raw and starts smelling toasted. Add the ground coriander, turmeric, chile powder and salt and stir for 20 seconds so the spices hit the hot oil directly.","Fry the aromatics",{"text":515,"title":516,"timerSeconds":517},"Add the beef mince and break it up immediately with the back of a spoon so no lumps survive. Fry over medium-high heat for 10 minutes, stirring often — first the meat will release liquid and go pale, then the liquid boils off and the mince begins to catch and brown on the base of the pan. That browning is what you are waiting for.","Brown the mince",600,{"text":519,"title":520,"timerSeconds":433},"Add the chopped tomatoes and cook for 8 minutes, pressing them against the side of the pan until they collapse completely and the mixture darkens. Keep going until oil separates and pools clearly at the edges.","Cook down the tomatoes",{"text":522,"title":523,"timerSeconds":524},"Stir in the potato cubes and 150 ml of hot water, cover, and cook on medium-low for 15 minutes until a knife slides into a cube with no resistance. Shake the pan rather than stirring hard, so the potatoes stay whole.","Add the potatoes",900,{"tip":526,"text":527,"title":528},"If the potatoes are not tender yet but the pan is dry, add hot water two tablespoons at a time rather than a big splash.","Uncover, raise the heat and cook off any remaining liquid, stirring gently, until a spoon dragged across the base leaves a track that does not fill in. Stir through the garam masala, green chiles, cilantro and ginger matchsticks and take it off the heat after one minute.","Dry it out",{"text":530,"title":531},"Tip into a bowl, scatter over a little more cilantro and serve straight away with hot roti, yogurt and lemon wedges. Fold the bread around a scoop rather than reaching for a spoon.","Serve with bread","KEE-mah AA-loo",[534,538,542],{"note":535,"swap":536,"original":537},"Lamb keema is richer and needs less added fat. Chicken mince cooks in about half the time and benefits from an extra tablespoon of oil, since it brings almost none of its own.","Lamb, goat or chicken mince","Beef mince",{"note":539,"swap":540,"original":541},"Perfectly good out of season. Drain them well, because the extra liquid means a much longer fry to get back to a dry pan.","400 g tinned chopped tomatoes, drained of most of their juice","Fresh tomatoes",{"note":543,"swap":544,"original":545},"Keema matar is the other half of this dish's family and just as common on Pakistani tables. Frozen peas work fine and need no thawing.","Green peas, added in the last 5 minutes","Potatoes","pakistani-keema-aloo","Keema Aloo (Minced Beef and Potato Masala)","Keema Aloo","قیمہ آلو","Keema aloo","pakistan","Punjab",15,40,"easy",[557],"main",[559,560,561],"halal-friendly","dairy-free","gluten-free",[449,455,463,470],[564,567,569,571],{"alt":565,"src":566},"Pan of Pakistani keema aloo, browned beef mince with potato cubes, green chile and fresh cilantro on top","\u002Fimages\u002Frecipes\u002Fpakistani-keema-aloo\u002Fhero.jpg",{"alt":565,"src":568},"\u002Fimages\u002Frecipes\u002Fpakistani-keema-aloo\u002Fhero-16x9.jpg",{"alt":565,"src":570},"\u002Fimages\u002Frecipes\u002Fpakistani-keema-aloo\u002Fhero-4x3.jpg",{"alt":565,"src":572},"\u002Fimages\u002Frecipes\u002Fpakistani-keema-aloo\u002Fhero-1x1.jpg",[574,575,576,577,578],"keema aloo","minced beef curry","pakistani weeknight","potato mince","punjabi home food","2026-08-20","dishroute-kitchen","The Pakistani weeknight pot: minced beef browned into an onion and tomato masala with cubes of potato, cooked dry enough to scoop with roti rather than spoon over rice.",{"en":583},"\u002Frecipe\u002Fpakistani-keema-aloo",{"items":585,"total":877,"page":466,"limit":878,"hasMore":879},[586,619,652,683,716,748,779,789,821,847],{"slug":587,"title":588,"shortTitle":589,"nativeName":590,"romanized":591,"countrySlug":551,"region":592,"baseServings":431,"prepMinutes":593,"cookMinutes":594,"restMinutes":595,"difficulty":596,"course":597,"diet":598,"mainIngredients":599,"images":602,"keywords":612,"publishedAt":579,"updatedAt":579,"authorSlug":580},"balochi-sajji","Balochi Sajji (Salt-Cured Whole Roast Chicken)","Balochi Sajji","سجی","Sajji","Balochistan",20,80,240,"medium",[557],[559,560,561],[600,503,601],"chicken","basmati-rice",[603,606,608,610],{"alt":604,"src":605},"Whole roast Balochi sajji chicken with crisp golden skin resting on a mound of cumin rice with lemon wedges","\u002Fimages\u002Frecipes\u002Fbalochi-sajji\u002Fhero.jpg",{"alt":604,"src":607},"\u002Fimages\u002Frecipes\u002Fbalochi-sajji\u002Fhero-16x9.jpg",{"alt":604,"src":609},"\u002Fimages\u002Frecipes\u002Fbalochi-sajji\u002Fhero-4x3.jpg",{"alt":604,"src":611},"\u002Fimages\u002Frecipes\u002Fbalochi-sajji\u002Fhero-1x1.jpg",[613,614,615,616,617,618],"sajji","balochi food","roast chicken","quetta","salt cured chicken","pakistani barbecue",{"slug":620,"title":621,"shortTitle":622,"nativeName":623,"romanized":624,"countrySlug":551,"region":625,"baseServings":431,"prepMinutes":593,"cookMinutes":593,"restMinutes":553,"difficulty":555,"course":626,"diet":629,"mainIngredients":632,"images":635,"keywords":645,"publishedAt":579,"updatedAt":579,"authorSlug":580},"chana-chaat","Chana Chaat (Chickpea, Potato and Tamarind Salad)","Chana Chaat","چنا چاٹ","Chana chaat","Karachi and Lahore",[627,628],"snack","appetizer",[630,631,560],"vegetarian","vegan",[633,455,463,634,470],"chickpeas","tamarind",[636,639,641,643],{"alt":637,"src":638},"Bowl of Pakistani chana chaat with chickpeas, potato cubes, red onion, tomato and tamarind chutney","\u002Fimages\u002Frecipes\u002Fchana-chaat\u002Fhero.jpg",{"alt":637,"src":640},"\u002Fimages\u002Frecipes\u002Fchana-chaat\u002Fhero-16x9.jpg",{"alt":637,"src":642},"\u002Fimages\u002Frecipes\u002Fchana-chaat\u002Fhero-4x3.jpg",{"alt":637,"src":644},"\u002Fimages\u002Frecipes\u002Fchana-chaat\u002Fhero-1x1.jpg",[646,647,648,649,650,651],"chana chaat","chickpea salad","iftar","ramadan snack","tamarind chutney","chaat masala",{"slug":653,"title":654,"shortTitle":655,"nativeName":656,"romanized":657,"countrySlug":551,"region":658,"baseServings":431,"prepMinutes":659,"cookMinutes":593,"restMinutes":660,"difficulty":596,"course":661,"diet":663,"mainIngredients":664,"images":666,"keywords":676,"publishedAt":579,"updatedAt":579,"authorSlug":580},"chapli-kebab","Chapli Kebab (Peshawari Flat Beef Patties)","Chapli Kebab","چپلی کباب","Chapli kabab","Peshawar, Khyber Pakhtunkhwa",25,60,[662,557],"street-food",[559,560],[449,478,470,463,665],"cornmeal",[667,670,672,674],{"alt":668,"src":669},"Flat Peshawari chapli kebabs frying in beef fat, crisp lacy edges with tomato slices pressed on top","\u002Fimages\u002Frecipes\u002Fchapli-kebab\u002Fhero.jpg",{"alt":668,"src":671},"\u002Fimages\u002Frecipes\u002Fchapli-kebab\u002Fhero-16x9.jpg",{"alt":668,"src":673},"\u002Fimages\u002Frecipes\u002Fchapli-kebab\u002Fhero-4x3.jpg",{"alt":668,"src":675},"\u002Fimages\u002Frecipes\u002Fchapli-kebab\u002Fhero-1x1.jpg",[677,678,679,680,681,682],"chapli kebab","peshawar","pashtun food","beef patties","coriander seed","pakistani street food",{"slug":684,"title":685,"shortTitle":686,"nativeName":687,"romanized":686,"countrySlug":551,"region":688,"baseServings":689,"prepMinutes":690,"cookMinutes":691,"restMinutes":433,"difficulty":692,"course":693,"diet":694,"mainIngredients":695,"images":699,"keywords":709,"publishedAt":579,"updatedAt":579,"authorSlug":580},"pakistani-haleem","Haleem (Wheat, Barley and Shredded Beef Porridge)","Haleem","حلیم","Karachi and Hyderabad, Sindh",8,30,270,"hard",[557],[559,560],[696,697,698,463,467],"beef-chuck","lentils","pearl-barley",[700,703,705,707],{"alt":701,"src":702},"Bowl of Pakistani haleem, thick beige wheat and beef porridge topped with fried onions, ginger and green chile","\u002Fimages\u002Frecipes\u002Fpakistani-haleem\u002Fhero.jpg",{"alt":701,"src":704},"\u002Fimages\u002Frecipes\u002Fpakistani-haleem\u002Fhero-16x9.jpg",{"alt":701,"src":706},"\u002Fimages\u002Frecipes\u002Fpakistani-haleem\u002Fhero-4x3.jpg",{"alt":701,"src":708},"\u002Fimages\u002Frecipes\u002Fpakistani-haleem\u002Fhero-1x1.jpg",[710,711,712,713,714,715],"haleem","ramadan food","wheat porridge","daleem","shredded beef","pakistani iftar",{"slug":717,"title":718,"shortTitle":719,"nativeName":720,"romanized":721,"countrySlug":551,"region":722,"baseServings":431,"prepMinutes":690,"cookMinutes":723,"restMinutes":690,"difficulty":596,"course":724,"diet":726,"mainIngredients":727,"images":731,"keywords":741,"publishedAt":579,"updatedAt":579,"authorSlug":580},"halwa-puri","Halwa Puri (Fried Bread with Semolina Halwa and Chickpeas)","Halwa Puri","حلوہ پوری","Halwa puri","Punjab and Karachi",55,[725],"breakfast",[630],[633,728,729,730],"semolina","flour","ghee",[732,735,737,739],{"alt":733,"src":734},"Pakistani halwa puri plate with puffed fried breads, yellow semolina halwa and a bowl of chickpea curry","\u002Fimages\u002Frecipes\u002Fhalwa-puri\u002Fhero.jpg",{"alt":733,"src":736},"\u002Fimages\u002Frecipes\u002Fhalwa-puri\u002Fhero-16x9.jpg",{"alt":733,"src":738},"\u002Fimages\u002Frecipes\u002Fhalwa-puri\u002Fhero-4x3.jpg",{"alt":733,"src":740},"\u002Fimages\u002Frecipes\u002Fhalwa-puri\u002Fhero-1x1.jpg",[742,743,744,745,746,747],"halwa puri","pakistani breakfast","sooji halwa","cholay","puri","sunday breakfast",{"slug":749,"title":750,"shortTitle":751,"nativeName":752,"romanized":753,"countrySlug":551,"region":754,"baseServings":755,"prepMinutes":554,"cookMinutes":756,"restMinutes":553,"difficulty":692,"course":757,"diet":758,"mainIngredients":759,"images":762,"keywords":772,"publishedAt":579,"updatedAt":579,"authorSlug":580},"pakistani-biryani","Karachi Biryani (Layered Rice with Spiced Meat and Potato)","Karachi Biryani","کراچی بریانی","Karachi biryani","Karachi, Sindh",6,90,[557],[559],[601,760,761,455,463],"lamb","yogurt",[763,766,768,770],{"alt":764,"src":765},"Karachi biryani in an open pot, orange and white basmati grains over red meat gravy with a whole potato","\u002Fimages\u002Frecipes\u002Fpakistani-biryani\u002Fhero.jpg",{"alt":764,"src":767},"\u002Fimages\u002Frecipes\u002Fpakistani-biryani\u002Fhero-16x9.jpg",{"alt":764,"src":769},"\u002Fimages\u002Frecipes\u002Fpakistani-biryani\u002Fhero-4x3.jpg",{"alt":764,"src":771},"\u002Fimages\u002Frecipes\u002Fpakistani-biryani\u002Fhero-1x1.jpg",[773,774,775,776,777,778],"karachi biryani","pakistani biryani","dum rice","basmati","goat biryani","sindhi",{"slug":546,"title":547,"shortTitle":548,"nativeName":549,"romanized":550,"countrySlug":551,"region":552,"baseServings":431,"prepMinutes":553,"cookMinutes":554,"difficulty":555,"course":780,"diet":781,"mainIngredients":782,"images":783,"keywords":788,"publishedAt":579,"updatedAt":579,"authorSlug":580},[557],[559,560,561],[449,455,463,470],[784,785,786,787],{"alt":565,"src":566},{"alt":565,"src":568},{"alt":565,"src":570},{"alt":565,"src":572},[574,575,576,577,578],{"slug":790,"title":791,"shortTitle":792,"nativeName":793,"romanized":792,"countrySlug":551,"region":794,"baseServings":755,"prepMinutes":553,"cookMinutes":795,"restMinutes":796,"difficulty":555,"course":797,"diet":799,"mainIngredients":800,"images":805,"keywords":815,"publishedAt":579,"updatedAt":579,"authorSlug":580},"pakistani-kheer","Kheer (Slow-Reduced Milk and Rice Pudding with Cardamom)","Kheer","کھیر","Punjab and 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flatbread","\u002Fimages\u002Frecipes\u002Fpeshawari-naan\u002Fhero.jpg",{"alt":862,"src":865},"\u002Fimages\u002Frecipes\u002Fpeshawari-naan\u002Fhero-16x9.jpg",{"alt":862,"src":867},"\u002Fimages\u002Frecipes\u002Fpeshawari-naan\u002Fhero-4x3.jpg",{"alt":862,"src":869},"\u002Fimages\u002Frecipes\u002Fpeshawari-naan\u002Fhero-1x1.jpg",[871,872,873,874,875,876],"peshawari naan","stuffed naan","pakistani bread","tandoor","pistachio","flatbread",10,24,false,1788563776166]