Keema matar masala is a beloved Pakistani and North Indian curry made with ground meat (usually beef, lamb, or chicken) and green peas, simmered in a rich, spiced onion-tomato gravy. It’s a weeknight hero because it comes together in about 45 minutes, uses pantry-friendly spices, and delivers deep, savory flavor with minimal fuss. The ground meat soaks up the masala beautifully, while the peas add a pop of sweetness and texture.
Ingredients
- 2 tablespoons neutral oil (such as canola or sunflower)
- 1 large yellow onion, finely chopped (about 1 ½ cups / 190 g)
- 1 tablespoon grated fresh ginger (about 1-inch piece)
- 4 cloves garlic, minced
- 1 lb (450 g) ground beef (or lamb, chicken, or turkey)
- 1 cup (240 ml) water, divided
- 1 teaspoon salt, plus more to taste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder (or ½ teaspoon cayenne for more heat)
- 1 teaspoon garam masala
- 1 cup (240 g) canned crushed tomatoes (or 2 fresh tomatoes, pureed)
- 1 ½ cups (200 g) frozen green peas (no need to thaw)
- 2 tablespoons chopped fresh cilantro, for garnish
- 1 green chili, slit lengthwise (optional, for heat)
Instructions
- Cook the onions: Heat the oil in a large skillet or Dutch oven over medium heat. Add the chopped onions and cook, stirring occasionally, until they turn golden brown, about 8–10 minutes. This builds the flavor base.
- Add aromatics: Stir in the ginger and garlic. Cook for 1 minute until fragrant, stirring constantly to avoid burning.
- Brown the meat: Add the ground meat. Break it up with a wooden spoon and cook until no longer pink, about 5–7 minutes. If there’s excess fat, you can spoon some out, but leave a little for flavor.
- Add dry spices: Sprinkle in the salt, cumin, coriander, turmeric, red chili powder, and garam masala. Stir well to coat the meat evenly. Cook for 1 minute to toast the spices.
- Add tomatoes and water: Pour in the crushed tomatoes and ½ cup (120 ml) of water. Stir, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Simmer: Reduce heat to low, cover, and let it simmer gently for 15 minutes, stirring occasionally. This allows the flavors to meld and the meat to become tender.
- Add peas: Stir in the frozen peas and the green chili (if using). Add the remaining ½ cup (120 ml) of water if the curry looks too thick. Cover and cook for another 5–7 minutes, until the peas are tender and heated through.
- Check temperature: If using ground meat, insert a food thermometer into the center of the curry to ensure it reaches the USDA FSIS safe minimum internal temperature of 160°F (71°C).
- Finish and serve: Taste and adjust salt. Garnish with fresh cilantro. Serve hot.
Tips
- Don’t rush the onions: Golden-brown onions are the backbone of this dish. If they’re undercooked, the curry will taste raw and flat. Be patient and stir frequently.
- Adjust heat easily: Kashmiri red chili powder is mild and adds color. If you prefer a spicier keema, use cayenne or add a chopped green chili with the ginger-garlic.
- Use fresh tomatoes if you like: Swap canned crushed tomatoes for 2 medium tomatoes, pureed. The flavor will be slightly fresher but a bit less concentrated.
- Make it richer: For a creamier version, stir in 2 tablespoons of heavy cream or plain yogurt at the end. This is not traditional but it’s delicious.
Serving Suggestions
Serve keema matar hot with steamed basmati rice, naan, or roti. It also pairs well with a simple cucumber salad or a side of cooling raita (yogurt with grated cucumber and mint). For a low-carb option, spoon it over cauliflower rice or serve with lettuce cups.
Variations
- Keema with potatoes: Add 1 cup (150 g) of diced potatoes along with the tomatoes and water. Simmer until the potatoes are tender, about 15–20 minutes.
- Chicken keema matar: Use ground chicken or turkey. Since they’re leaner, add 2 tablespoons of oil or ghee to prevent dryness.
- Keema aloo (no peas): Skip the peas and double the potatoes for a heartier dish.
- Add a smoky touch: For a smoky flavor, you can hold a piece of hot charcoal over the finished curry, drizzle with a drop of oil, and cover for 2 minutes (dhungar method). This is optional but adds depth.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. It will keep for up to 4 days. Reheat in a skillet over medium-low heat, adding a splash of water to loosen the sauce, or in the microwave in 30-second bursts. The flavor often deepens overnight, making it even better the next day. You can also freeze keema matar for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use lamb instead of beef? Yes, ground lamb is traditional in many regions. It has a richer flavor and works beautifully. Just note it may be slightly fattier, so you might not need extra oil.
Is this dish very spicy? It’s moderately spiced. The Kashmiri chili powder is mild and mostly for color. If you’re sensitive to heat, reduce it to ½ teaspoon and skip the green chili.
Can I make it dairy-free? Absolutely. The recipe as written is dairy-free. Just use a neutral oil instead of ghee.
Why is my keema watery? If the curry is too thin, simmer uncovered for the last 5 minutes to let excess liquid evaporate. If it’s too thick, add more water or broth.
Can I use fresh peas instead of frozen? Yes, but fresh peas take longer to cook. Add them with the tomatoes and water, and simmer until tender, about 15 minutes.
What’s the best way to reheat without drying out? Add a splash of water or broth before reheating. Cover the pan to trap steam, and stir occasionally.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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