Growing up, we ate Keema, or curried, ground meat, almost weekly. Keema didn’t quite cause the anticipation of biryani, but it fell into the welcome dinner category. There’s this inexplicable comfort that comes from a bite of keema. I’m sure there’s a scientific explanation for it. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week!
Keema Matar
Matar, or green peas, add a burst of mild, subtly flavor to keema, making them one of the most popular additions to Keema. This one is similar to my Aloo Keema recipe, but with a few advantages:
No whole spices: Similar to my Instant Pot version, it doesn’t include any whole spices, so your toddler’s biting into a black peppercorn won’t result in a theatrical dinner-time tantrum (or is that just mine?). Quick & easy: It comes together even quicker because you don’t have to wait for the potatoes to cook. Versatile: It’s more than a curry. Use it in buns for a burger, bread for a sandwich, as topping for pizza, sauce for pasta, filling for samosas or puff pastry, and pretty much anywhere you’d use ground meat. Freezer-friendly: Keema Matar freezes perfectly. Just thaw and warm it up on the stovetop with a splash of water.
Ingredients
Here’s what you’ll need:
Neutral oil: I use avocado or grapeseed. Onion: I’ve used yellow but you can also use red. I finely chop the onions in a food processor. Garlic & ginger: Either crush these using a mortar & pestle, or finely chop in the food processor. Ground beef: A decent level of fat (I use 20%) really enhances the juicy factor. Still, you can make it with lean meat, and the flavor in the curry will compensate. Feel free to use your favorite ground meat here such as lamb or goat – see Variations for tips on using Ground Chicken. Tomato: If you use a food processor to chop the tomatoes like I do, it’ll most likely break them down and release enough water to cook the keema. If you’re using Roma tomatoes or other tomatoes with less water quantity, you may have to add up to 1/2 cup water before the meat cooking process. Green chili peppers: I use a mild Serrano, which is less hot than Thai chili peppers. Adding the green chili after cooking gives it a kick. Sometimes I use a mild, chopped green chili pepper at the end of cooking to add a bit of fierce but tolerable heat at the end. If you don’t have a mild chili pepper, only add it in the beginning as the recipe calls for. Plain whole-milk yogurt: Enhances tartness and creaminess. Omit for dairy-free. Kosher salt: Use a tad less if using sea salt or table salt. Frozen green peas: If using fresh peas instead of frozen, add them at Step 4, before covering to cook the meat. Cilantro leaves: Herbs are essential in keema to brighten and lift it up. Mint is also nice here if you have it on hand. Lemon or lime juice: To liven up the dish with bright, citrusy notes.
How to Make Keema Matar
If you’re new to this dish, take heart. Keema is almost impossible to mess up. Here are some key tips:
Cumin seeds & coriander powder: Cumin seeds add depth and aroma. Coriander adds brightness and robust flavor. Red chili powder: If using Kashmiri red chili powder (similar to Paprika in heat), you may want to add 1/4 tsp regular red chili powder or cayenne to increase heat. Turmeric powder: For color, flavor, and all around goodness of turmeric. Freshly ground black pepper: Adds a pop of peppery flavor. Garam masala: If using store-bought, start with 1/4 tsp since it can be quite strong & overpowering.
How to Serve Keema Matar
Keema is traditionally served with either roti/naan/paratha or Basmati Rice. But like I mentioned earlier, you can use this recipe in any context wherever ground beef makes sense. Though it’s flavorful enough that it doesn’t really need much enhancement, here are some typical accompaniments:
Simple raita or mint raita. Crunchy vegetables like red onions, carrots, or cucumbers, or more properly a Kachumber Salad. Pairing with another curry? Try serving with Masoor Dal or Aloo Palak.
In terms of pairing, Keema Matar pairs well with just about anything:
Naan, of course. Roti or Paratha (mmm!) Basmati Rice, Chana Pulao, or Chicken Pulao (or any pulao but Matar Pulao, which would be sort of redundant 😉). Buns for North Indian Keema Pau vibes. Good old’ sandwich bread.
Variations
Adding potatoes along with the peas is a common variation. If using potatoes, add them in with the tomatoes, green chili, and yogurt. (For more potato recipes, check out my collection of Pakistani and Indian Aloo (Potato) Recipes.) Using Ground Chicken: Pakistani keema recipes usually use ground beef, but this recipe is great with ground chicken. If using chicken, here are the minor differences to note: This is an obvious one – beef takes longer to cook. I sauté both chicken and beef for the same amount of time. When I cover and cook, my chicken usually takes 10 minutes while my beef takes about 15 minutes to cook. Increase the freshly ground black pepper at the end by 1/4 teaspoon. Adding the spices such as coriander at the end also works well with chicken, giving it a welcome pungency.
More Keema Recipes:
Aloo Keema (Ground Beef & Potatoes) Pakistani Beef Kofta Curry (Meatball Curry) if you really want to dial it up a notch. Easy Instant Pot Keema which I use in everything from pasta to filling. Lesser-known recipes like Keema Lobia (Ground Beef & Black-eyed Peas) or Keema Kareley (Ground Beef & Bitter Melon)
If you try this recipe, please let me know in the comments below and/or tag me on Instagram so I can see your creations. I love hearing from you!
Adding coriander powder toward the beginning instead of the end. Adding a small amount of water before covering to cook. Cleaning up the recipe writing, and giving the quantities in grams.
But, if you’d like the older one, please send me an email and I’ll be happy to share!
