Keema Matar (Indian Spiced Beef With Peas)
Ground beef, sweet green peas, and tomatoes are the starring ingredients in this perfectly seasoned kheema matar. Satisfy your cravings for authentic Indian cuisine with this flavorful dish!
Keema matar is a simple, satisfying Indian dish. It’s very easy to prepare, and you likely have many ingredients in your pantry. All you have to do is brown the ground beef and aromatics, the spices, tomatoes, and beef stock, and then simmer. Thawed frozen peas are added near the end of cooking time, adding extra color and flavor to the dish. I love this simple dish with a salad and naan bread, but it’s also terrific on rice or cauliflower rice.
It’s a versatile dish as well. If you aren’t sure about the heat level, add the chili powder a little at a time. You can always add more later as it simmers. Also, the garam masala can be overwhelming, and flavors differ from brand to brand. Start with a smaller amount and add more, as needed, after tasting the simmering mixture.
I use canned petite diced tomatoes, but you may use 2 to 3 diced fresh tomatoes if you like. Kheema matar is fast and easy enough for a weeknight meal. Add warm flatbread and a salad or chutney for a satisfying everyday dinner.
What You’ll Like About This Dish
Ready in under 30 minutes. A fast stovetop meal packed with bold flavor.
Warm, aromatic spices. Garam masala, cumin, and coriander create a classic Indian profile.
Balanced flavor. Tomatoes, peas, and a splash of vinegar add brightness and depth.
Versatile. Serve with rice, naan, roti, or even stuffed into pitas.
Ingredient Notes
- Vegetable oil – Helps bloom the spices for deeper flavor.
- Onion, garlic, ginger – Classic aromatic base for Indian curries and stir-fries.
- Garam masala – The signature spice blend of the dish; adjust to taste.
- Coriander and cumin – Add warmth and earthiness.
- Chili powder – Cayenne or Kashmiri chili gives heat and color; use to taste.
- Ground beef – Lean beef works well and absorbs seasonings beautifully.
- Tomatoes – Add acidity, moisture, and flavor.
- Broth or water – Helps simmer the mixture to a saucy consistency.
- Peas – Sweet green peas add flavor contrast and color.
- Apple cider vinegar – A small amount brightens and balances the dish.
- Cilantro – Fresh chopped cilantro adds freshness and a bright finish.
Steps to Make Keema Matar
- Sauté the onions until softened and translucent.
- Add the garlic and ginger and cook briefly until fragrant.
- Stir in the spices and cook to bloom their flavor.
- Add the ground beef and break it into small pieces.
- Stir in the tomatoes and broth and simmer to reduce.
- Add the peas and cook until heated through.
- Finish with vinegar and fresh cilantro.
- Garnish with additional cilantro before serving.
Tips
- Bloom the spices in oil for the richest flavor.
- Break the beef into small, even pieces for the best texture.
- Simmer long enough for the tomatoes to cook down and thicken the sauce.
- Add peas at the end so they stay bright and tender.
Recipe Variations
- Make it spicy. Add more chili powder or sliced fresh chilies.
- Try ground lamb. A classic alternative with a richer flavor.
- Use fresh tomatoes. When in season, fresh tomatoes add extra brightness.
- Add potatoes. Diced potatoes make the dish heartier and more filling.
Serving Suggestions
- Serve with steamed basmati rice or jeera rice.
- Pair with warm naan or roti for scooping.
- Add a dollop of yogurt on the side to cool the heat.
- Garnish with extra cilantro or sliced green chilies.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 4 days. Flavors deepen as it rests.
Freeze: Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheat: Warm gently on the stovetop or in the microwave. Add a splash of water or broth if the mixture has thickened.
Keema Matar (Indian Spiced Beef With Peas)
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 2 teaspoons ginger , minced, or ginger paste
- 2 to 3 teaspoons garam masala, or to taste
- 1 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 to 1 teaspoon chili powder, such as cayenne or Kashmiri, or to taste
- 1 pound ground beef, lean
- 1 14.5-ounce can tomatoes, diced
- 1/2 cup beef broth, or chicken broth, vegetable broth, or water
- Kosher salt and freshly ground black pepper, to taste
- 1 cup peas, frozen, thawed
- 2 teaspoons apple cider vinegar
- 1/3 cup chopped fresh cilantro, divided
Instructions
- Heat the oil in a large skillet over medium heat. Add the onions and cook until they are translucent, about 5 minutes. Add the garlic and ginger, and sauté for 1 minute. Stir in the garam masala, coriander, cumin, and chili powder, and cook for 1 minute longer.
- Add the ground beef to the skillet. Break up large lumps with a spoon or spatula, and sauté until the meat is no longer pink. Add the tomatoes and the broth or water and simmer until the liquids are reduced—about 7 minutes. Taste and season with salt and pepper, as needed.
- Add the thawed frozen peas, and cook for another 5 minutes, partially covered. Stir in the apple cider vinegar and half of the chopped cilantro.
- Garnish servings with the remaining cilantro and serve with rice, naan, roti, or pitas.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
