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A plate of keema matar with salad, paratha and mint raita.
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Keema Matar

Keema Matar is a delicious Indian and Pakistani comfort food. It's made with ground beef and green peas. It's an easy one pot and 30 minute recipe.
Servings 6
Calories 356kcal

Ingredients

  • 1/2 cup oil
  • 2 bay leaves
  • 1 small onion chopped
  • 500 grams keema
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon coriander powder
  • 1 teaspoon salt
  • 1 teaspoon garam masala powder
  • 1 teaspoon kashmiri lal mirch
  • 1 teaspoon lal mirch powder
  • 1/2 teaspoon red chilli flakes
  • 1/2 teaspoon turmeric powder
  • 1/2 cup crushed tomatoes
  • 1 cup frozen peas
  • 2 green chillies
  • 1 handful of coriander
  • 1 handful mint
  • 1/2 inch ginger julienned
  • 1/2 tablespoon lemon juice
  • 1 teaspoon kasuri methi
  • 1 teaspoon butter

Instructions

  • Heat oil in a large pot or pan. Add the bay leaves and saute for 30 seconds.
  • Add the chopped onion and cook for 2-3 minutes until translucent.
  • Add the keema and cook on medium high heat for 4-5 minutes until the color changes.
  • Now add the ginger garlic paste and cook for 1-2 minutes, while stirring.
  • Add the spices and cook for 5-7 minutes or until the spices are cooked and you can see the oil coming to the surface.
  • Now add the crushed tomatoes and mix. Lower the flame to medium low and cover the pot. Cook for 15 minutes, stirring once or twice between cooking.
  • Once the tomatoes are cooked and the oil has separated from the keema, remove the lid and add the peas. Cooking on high heat for 10-15 minutes until all excess moisture is gone and the peas are cooked.
  • Add the chopped coriander, green chillies, and lemon juice and give it a mix. Add the kasuri methi and butter, and cover the pot. Let it steam for 1-2 minutes. Remove the lid, top with the sliced ginger and serve immediately with basmati rice, naan or roti.

Notes

  • Oil: Use any neutral flavored oil, or ghee.
  • Whole spices: I only use bay leaves in this recipe, but you can also add in green cardamom, cumin seeds, black peppercorns and a stick or two of cinnamon if desired. You can also omit any whole spices, and the keema will still turn out delicious.
  • Onion: Use any kind onion: red, brown or white.
  • Keema: Use any ground meat of your choice. Cooking times will vary a bit according to the kind of meat your are using. For beef and mutton, I suggest using mince with higher fat content for a juicier results.
  • Ginger and Garlic Paste: You can use homemade or jarred.
  • Powdered spices: You can adjust the amount of red chili powder and omit the red chili flakes if you want to keep the spice levels down.
  • Tomatoes: I highly recommend using fresh tomatoes here, but in a pinch you can use a can of crushed tomatoes. If you don't have any tomatoes on hand, you can also add 1/2 cup of yogurt.
  • Fresh herbs: Fresh mint and coriander add a bright freshness to this recipe, so they are highly recommended.
  • Green chilies: Indian green chili or Thai green chili are good for this recipe.
  • Fresh lemon juice: An optional ingredient, but adds a bright freshness to the recipe.
  • Kasuri Methi (Dried Fenugreek Leaves): often used in keema recipes, it adds a delicious savoriness to the recipe. It. is optional, but highly recommended.
  • Butter: Not a traditional ingredient but adds a depth of flavor.

Nutrition

Calories: 356kcal | Carbohydrates: 9g | Protein: 19g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 526mg | Potassium: 435mg | Fiber: 3g | Sugar: 4g | Vitamin A: 282IU | Vitamin C: 15mg | Calcium: 36mg | Iron: 3mg