Indian & South Asian · Lunch · Dinner
Keema Matar
कीमा मटर
Lean minced beef simmered with onions, tomatoes, ginger and warm spices, then studded with sweet green peas. A comforting, protein-rich curry that tastes like a classic home-style keema with far less oil.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
Calories come from: Carbs 26% · Fat 32% · Protein 42%
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Ingredients
For 4 servings- 500 glean beef mince (5% fat)
- 1 1/2 cups200 gfrozen green peas
- 2 medium220 gonions, finely chopped
- 3 medium360 gtomatoes, finely chopped
- 4 cloves12 ggarlic, crushed
- 2.5 cm piece15 gfresh ginger, grated
- 16 ggreen chilli, finely chopped
- 1 tbsp14 grapeseed (canola) oil
- 1 tspcumin seeds
- 2 tspground coriander
- 1/2 tspground turmeric
- 1 tspKashmiri chilli powder
- 1 tspgaram masala
- 1 tsp6 gsalt
- 1/2 cup120 gwater
- 1 tbsp15 glemon juice
- 1 small handful10 gfresh coriander leaves, chopped
Steps
- 1
Heat the oil in a large non-stick pan over medium heat.
- 2
Add the cumin seeds and let them sizzle for about 30 seconds.
- 3
Add the onions and cook, stirring often, for 8–10 minutes until soft and golden.
- 4
Stir in the garlic, ginger and green chilli and cook for 1 minute.
- 5
Add the ground coriander, turmeric, chilli powder and salt and stir for 30 seconds.
- 6
Add the tomatoes and cook for about 5 minutes until they break down into a thick paste.
- 7
Add the beef mince and cook for 6–8 minutes, breaking it up with a spoon, until no pink remains.
- 8
Pour in the water, cover and simmer gently for 10 minutes, stirring now and then.
- 9
Stir in the peas and cook uncovered for 5 minutes until tender and the sauce has thickened.
- 10
Check the mince is cooked through to at least 71 °C / 160 °F.
- 11
Stir in the garam masala and lemon juice, then scatter over the fresh coriander to serve.
Swaps, storage and make-ahead
Swaps
- Use lean turkey or chicken mince instead of beef for a milder flavour; cook it until no pink remains and it reaches at least 74 °C / 165 °F, as poultry needs a higher temperature than beef.
- For a vegetarian version, replace the beef with cooked brown or green lentils, adding them with the water and simmering until the sauce thickens.
- Swap the fresh tomatoes for a 400 g tin of chopped tomatoes if fresh ones are out of season.
- If you don't have Kashmiri chilli powder, use 1/2 tsp regular chilli powder mixed with 1/2 tsp sweet paprika.
Storage
Cool and refrigerate leftovers within 2 hours in a covered container and eat within 3 to 4 days, reheating until steaming hot throughout. It also freezes well for up to 3 months; thaw in the fridge overnight before reheating.
Make ahead
You can chop the onions, tomatoes, garlic, ginger and chilli a day ahead and keep them covered in the fridge. The whole keema can also be cooked a day in advance, chilled, and reheated until steaming hot, adding the fresh coriander just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (373 g) | Per 100 g | |
|---|---|---|
| Calories | 298 kcal | 80 kcal |
| Protein | 31.5 g | 8.4 g |
| Carbohydrates | 19.2 g | 5.1 g |
| of which sugars | 7.6 g | 2 g |
| Fiber | 5.5 g | 1.5 g |
| Fat | 10.7 g | 2.9 g |
| of which saturated | 3.1 g | 0.8 g |
| Sodium | 731 mg | 196 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
