作法
- 厚底鍋中大火熱油，孜然籽爆香。下洋蔥煮8分鐘至深焦糖色。
- 下薑蒜泥爆90秒。下粉狀香料（喀什米爾辣椒粉、薑黃粉、香菜籽粉、孜然粉）拌炒90秒。
- 下牛絞肉，撥散後翻炒6分鐘——肉應上色、釋出水分。
- 下番茄泥與鹽，炒4分鐘——這道bhuna（炒香）步驟讓香料、肉與番茄融合。
- 下馬鈴薯丁拌勻，加200毫升水。煮至微滾後加蓋燉25分鐘，至馬鈴薯軟、絞肉吸足水分。
- 若太濕可開蓋再煮5分鐘。質地應濕潤但不成湯。下剖開的綠辣椒與garam masala，加蓋離火靜置10分鐘。撒上香菜與薑絲。配恰巴蒂或饢餅，以餅蘸取享用。
Common questions
Can 馬鈴薯絞肉（Aloo Keema） be made ahead?
馬鈴薯絞肉（Aloo Keema） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 40 minutes.
Is 馬鈴薯絞肉（Aloo Keema） spicy?
馬鈴薯絞肉（Aloo Keema） as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 馬鈴薯絞肉（Aloo Keema） vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 馬鈴薯絞肉（Aloo Keema） to make at home?
馬鈴薯絞肉（Aloo Keema） is approachable for a home cook with basic stove skills — total time about 55 minutes, no special technique required.
Can 馬鈴薯絞肉（Aloo Keema） be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Aloo keema是巴基斯坦的家常菜——喀拉蚩、拉合爾、伊斯蘭瑪巴德的中產家庭每週都吃，也是孩子點菜率最高的料理。便當盒裡也常見，舀在恰巴蒂上捲成卷餅。各家略有差異：有的加豌豆（matar keema）、有的省馬鈴薯（純keema）、有的用羊肉。這道菜體現巴基斯坦comfort food的精神——分量實在、香料溫和、配餅吃，而且隔夜更香。
