Keema matar (or qeema mattar as some may spell it) is an Urdu/Hindi name for ground beef (minced meat in the UK) with peas. This is a traditional staple curry for many Pakistani and Indian households. It’s a one-pot wholesome, flavourful dish that is loved by both adults and children, alike.
Typically, this meal is traditionally high in calories due to the oil content. However, I’ve tweaked this recipe so that it strikes the perfect balance in retaining the delicious deep flavours and being lower in calories.
This is relatively cheap recipe to make as a large proportion of the ingredients are those that most people already have in their panty and freezer.
It is high in protein, healthy and absolutely filling.
I could happily eat this every week!
What does keema matar taste like?
The mince has a meaty savoury, spicy flavour profile and is complemented by the subtle bursts of sweet garden peas in every mouthful. The best thing about this dish is that you can tailor the chilli/spice levels according to your taste, without compromising the overall flavour profile.
Younger family members tend to prefer a milder version as their stomachs may not be as robust as adult stomachs. If you want to make both a mild and spicier version, you can start the recipe in one pot and then take out an amount that you wish to be milder and pop this in another pan. The overall cooking/prep time will be exactly the same, and you simply work smarter getting two versions for the effort of one. Easy!
What should you serve keema matar with?
If you want to go down the authentic traditional Pakistani/Indian route, serve this with traditional chapattis (as shown in the photo below) or rice.
If you’re after a less traditional meal, this dish works really well if you serve this with crispy roast potatoes, toasted pitta bread or good old sliced bread (so good!).
Although this dish has a healthy serving of peas (vegetables), you can serve this with a nice fresh cucumber salad. Cucumber paired with a spicy dish really works, as a high water content vegetable takes off the heat if your mouth needs cooling down from the spiciness.
How should I store keema matar leftovers?
Any leftovers that you/your family plan on eating the next day should be stored in a tightly sealed container in the top part of your fridge/refrigerator. Any portions that are to be consumed beyond the following day of the dish being made should be stored in a tightly sealed container and put in your freezer. If you’re an avid meal-prep person, this recipe is fantastic for batch freezing. It freezes well for up to 2 months. I would always recommend that you let any frozen portions to thaw naturally in the fridge the night before you plan on serving this to your family. I find that defrosting in the microwave always changes the flavour profile.
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!
What ingredients will you need for keema matar?
- Minced/ground beef – the leaner, the better if you’re after a healthier version. Opt for an approximately 5% fat content. If you source your meat from your local butcher (I believe in supporting local businesses wherever possible) don’t go for the pre-minced beef. Instead, select the pre-cut meat and ask them to cut and mince this for you – twice (the finer the mince, the better as it cooks faster).
- Olive oil
- Water
- Onions
- Garlic – if you’re short on time and find that you never use up your fresh ginger, opt for the frozen cubes that you often find in larger supermarkets. We like preventing food waste over here on this blog!
- Ginger – as above for the garlic comment
- Tomatoes
- Salt – use pink Himalayan salt, if possible
- Ground coriander
- Ground cumin
- Chilli powder
- Fresh chilli
- Ground paprika – or this can be substituted with deghi mirch or Kashmiri red chilli powder
- Garam masala
- Ground black pepper
- Frozen peas – opt for sweet peas
- Freshly chopped coriander – this is optional and is for garnish
Keema Matar – A Healthier One-Pot Classic Curry
Equipment
- 1 Pot or pan with lid
- 1 Wooden spoon
Materials
Base ingredients
- 500 grams Minced/ground beef
- 1.5 tbsp Olive oil
- 2 small Onions
- 2 small Tomatoes
- 0.75 cup Frozen peas
- 1 medium Fresh chilli
- 0.5 cup Water
- 1 tsp Freshly chopped coriander (optional for garnish)
Dried herbs & spices
- 2 tsp Garlic
- 2 tsp Ginger
- 1.5 tsp Ground coriander
- 1.5 tsp Ground cumin
- 1.5 tsp Chilli powder
- 1.5 tsp Fresh chilli
- 1 tsp Ground paprika
- 1 tsp Garam masala
- 1 tsp Salt
- 1 tsp Ground black pepper
Instructions
- Pour the oil in to the pot/pan and heat until sizzling on medium heat
- Finely chop the onions, tomatoes and optional fresh chilli
- Add the onion, ginger and garlic into the pan and sauté until soft and slightly brown
- Add the minced/ground meat into the pan and cook until lightly brown
- Add a dash of water if the pan looks dry then add in the chopped tomatoes and optional fresh chilli and thoroughly mix this in the pan
- Add in all your dried herbs and spices from the above and thoroughly mix and cook for a couple of mins
- Add the frozen peas
- Add in the remaining water and put the lid on the pan, turn down the heat to low and let it simmer for 10 mins. Then come back and stir and check to ensure that it hasn't dried out. Add a dash of water if needed.
- Leave to simmer for another 10 mins until the water has evaporated and the meat has cooked to look like the picture above.
- Remove this from the heat and add your optional freshly chopped coriander and serve.
Notes
- This dish is supposed to be a drier than your regular curry. If you’re after a creamier base or if you realise you’ve added more spices than you can handle, serve with full fat Greek yoghurt on the side.
- You can substitute the lean ground/minced beef with chicken or lamb. These alternatives will taste considerably different and is down to your personal preference. Although, I find beef to be the best for this recipe.
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