Kheema Matar (Indian Spiced Beef With Peas)

With ground beef, frozen peas, diced tomatoes, and a few fragrant spices, you can make a delicious Indian dish known as Kheema Matar. It’s very easy to prepare. You only have to brown the ground beef and aromatics, then add the spices, tomatoes, and beef stock, and 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 wonderful on rice as well. It’s also relatively low in carbs and would be an excellent topping for 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 to Serve With Kheema Matar

Here are some suggestions for what to serve with your kheema to create a satisfying and well-balanced meal:
Indian Flatbreads: Serve kheema with Indian flatbreads like chapati, naan, or paratha to soak up the delicious flavors of the dish.
Rice: Basmati rice, cumin rice, or coconut rice are excellent accompaniments to kheema, providing a neutral base to absorb the rich flavors.
Salad: A simple side salad with fresh vegetables, such as cucumber, tomato, onion, and a squeeze of lemon, provides a refreshing contrast to the rich kheema.
Vegetables: Serve kheema alongside vegetable dishes, such as aloo gobi (cauliflower and potatoes), bhindi masala (okra), or baingan bharta (roasted eggplant) to add variety to the meal.
Pickles and chutneys: Indian pickles and chutneys, such as mango pickle or mint-coriander chutney, can enhance the flavors of kheema with their tangy, spicy, and sweet notes.

How To Make Kheema Matar

Sauté the onions, garlic, ginger, and spices, then add the ground beef to the skillet and cook until it is no longer pink.

Sauté the onions, garlic, ginger, and spices, then add the ground beef to the skillet and cook until it is no longer pink.

Add the tomatoes to the ground beef and simmer until reduced, 7 minutes.

Add the peas and continue cooking with the lid ajar.

Stir in the vinegar and half of the cilantro. Garnish servings with the remaining cilantro.

Recipe Variations

Pork or lamb kheema matar: Replace the ground beef with pork or lamb.
Chicken kheema matar: Replace ground beef with ground chicken.
Vegetarian or vegan kheema matar: Instead of meat, use soy or plant based protein, or a meat substitute for a vegetarian or vegan dish.
Kheema matar with potatoes: For a heartier more filling meal, add 1/2 cup to 1 cup of diced cooked potatoes or sweet potatoes when you add the peas.
Kheema matar with spinach: Add chopped spinach to the dish for extra nutrition and color.
Kheema matar with mixed vegetables: Include more vegetables. Cook some diced bell peppers with the onions, or add diced cooked carrots along with the peas.
Kheema Matar With chickpeas: Replace the green peas with chickpeas, or use a combination of both peas for a unique twist on the classic recipe.

How to Store Leftover Kheema Matar

• Refrigerate kheema in an airtight container within 2 hours and eat within 3 to 4 days.
• To freeze, transfer the completely cooled kheema to freezer containers or resealable freezer bags. Label the container with the name and date and enjoy within 3 months. Defrost frozen kheema in the fridge overnight.
• To reheat kheema matar, transfer it to a skillet or saucepan and heat over medium-low heat until hot—165 F. You can also heat it in the microwave, but be sure to stir it once or twice to ensure even cooking.

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