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September 16, 2025
Keema Matar (Beef and Pea Curry) Recipe
Keema matar creates an easy and delicious ground beef and pea curry with aromatic spices that will warm you up from the inside out. This traditional dish combines tender ground beef with bright green peas in a perfectly seasoned sauce that's both comforting and satisfying. The aromatic spice blend infuses the meat with incredible flavor while the peas add color, nutrition, and textural contrast. This warming curry provides the perfect comfort food when you need something hearty and flavorful. The combination of protein-rich beef and nutritious peas makes this dish a complete meal that's perfect for feeding hungry families.
Keema matar is an easy and delicious ground beef and pea curry dish. Its aromatic spices will warm you up from the inside out. Serve this dish warm with rice or a side of naan.
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
4
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Ingredients
2 tablespoons ghee (clarified butter)
1 teaspoon cumin seeds
1 onion, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon curry powder
3 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and grated
2 bay leaves
1 (16 ounce) can diced tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon salt
1 pound ground beef
2 cups frozen peas
Directions
Melt ghee in a large skillet over medium-high heat. Add cumin seeds; stir until fragrant and starting to crackle, about 1 minute. Stir in onion, jalapeño pepper, curry, garlic, ginger, and bay leaves. Cook, occasionally stirring, until onion starts to soften, about 5 minutes.
Pour tomatoes into the skillet; stir to combine, about 2 minutes. Add chili powder, cumin, coriander, turmeric, and salt; stir thoroughly. Add beef; cook, stirring with a wooden spoon to break up meat, until no longer pink, about 5 minutes.
Reduce heat to low, cover, and simmer until flavors combine, about 15 minutes. Add frozen peas, cover, and simmer until heated through, about 10 minutes. For a thicker consistency, increase heat to medium and simmer curry, uncovered, until sauce reduces, about 5 minutes.
Tips
If desired, you can substitute fat or oil for ghee, freshly chopped tomatoes for the canned ones, and ground lamb for beef. You can use a Thai or serrano pepper instead of the jalapeño, or omit the chile pepper altogether if you prefer.
Nutrition Facts (per serving)
| 374 | Calories |
| 21g | Fat |
| 21g | Carbs |
| 25g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 374 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 9g | 47% |
| Cholesterol 85mg | 28% |
| Sodium 644mg | 28% |
| Total Carbohydrate 21g | 8% |
| Dietary Fiber 6g | 23% |
| Total Sugars 8g | |
| Protein 25g | 50% |
| Vitamin C 28mg | 31% |
| Calcium 102mg | 8% |
| Iron 7mg | 41% |
| Potassium 638mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
