Keema Matar: A Flavorful Beef and Pea Curry Recipe

Keema Matar, a classic Indian dish, is a delightful combination of ground meat (usually beef or lamb, but beef is the star here), tender peas, and a medley of aromatic spices. This recipe offers a rich and savory experience, perfect for a comforting weeknight dinner or a special occasion. It’s relatively easy to make, and the vibrant flavors will surely impress your family and friends. This recipe focuses on using beef keema (ground beef) and fresh or frozen peas, creating a hearty and satisfying curry that pairs perfectly with naan, roti, or rice.

What is Keema Matar?

“Keema” refers to minced or ground meat in Hindi and Urdu. “Matar” simply means peas. So, Keema Matar translates to minced meat with peas. This popular dish is enjoyed throughout the Indian subcontinent and has variations depending on regional preferences. Some versions include potatoes, while others emphasize different spice blends. Our version here focuses on the core elements of beef keema, peas, and a robust spice profile.

Why This Keema Matar Recipe Works

* **Flavorful Base:** The recipe begins with building a solid foundation of flavor by sautéing onions, ginger, and garlic. These aromatics are crucial for developing the curry’s depth.
* **Balanced Spices:** The spice blend is carefully curated to create a harmonious balance of heat, warmth, and earthiness. We use a combination of cumin, coriander, turmeric, red chili powder, and garam masala to achieve a well-rounded flavor.
* **Tender Beef:** Using high-quality ground beef ensures a tender and flavorful keema. We’ll guide you on how to properly brown the beef to prevent it from becoming tough.
* **Vibrant Peas:** Peas add a touch of sweetness and freshness to the curry, complementing the richness of the beef and spices. Fresh or frozen peas work equally well in this recipe.
* **One-Pot Wonder (almost):** While it involves a few steps, the recipe largely comes together in one pot, minimizing cleanup.
* **Customizable Heat:** You can easily adjust the amount of red chili powder to control the spiciness of the curry.

Ingredients You’ll Need

Before you start cooking, gather the following ingredients:

* **Ground Beef (Keema):** 1 pound (preferably lean ground beef)
* **Peas (Matar):** 1 cup fresh or frozen peas
* **Onion:** 1 large, finely chopped
* **Ginger:** 1 tablespoon, grated
* **Garlic:** 2 cloves, minced
* **Tomatoes:** 2 medium, chopped or 1 (14.5 ounce) can of diced tomatoes, undrained
* **Green Chilies:** 1-2, finely chopped (optional, for extra heat)
* **Cooking Oil:** 2 tablespoons (vegetable, canola, or olive oil)
* **Cumin Seeds:** 1 teaspoon
* **Coriander Powder:** 1 tablespoon
* **Turmeric Powder:** 1/2 teaspoon
* **Red Chili Powder:** 1/2 – 1 teaspoon (adjust to your spice preference)
* **Garam Masala:** 1 teaspoon
* **Salt:** To taste
* **Fresh Cilantro:** For garnish, chopped
* **Water:** 1/2 cup

Equipment

* Large skillet or pot with a lid
* Measuring cups and spoons
* Cutting board
* Knife

Step-by-Step Instructions

Follow these detailed instructions to create a delicious Keema Matar:

**Step 1: Prepare the Aromatics**

1. Heat the oil in a large skillet or pot over medium heat.
2. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
3. Add the chopped onion and sauté until golden brown, about 5-7 minutes. Stir occasionally to prevent burning. This step is crucial for developing a rich flavor base.
4. Add the grated ginger and minced garlic to the skillet. Sauté for another minute until fragrant.
5. If using green chilies, add them now and sauté for a few seconds.

**Step 2: Brown the Beef**

1. Add the ground beef (keema) to the skillet. Break it up with a spoon and cook until it’s browned all over. This usually takes about 8-10 minutes. Be sure to break up any large clumps of beef to ensure even cooking.
2. Drain off any excess fat from the skillet. This will help prevent the curry from becoming greasy.

**Step 3: Add the Tomatoes and Spices**

1. Add the chopped tomatoes (or canned diced tomatoes) to the skillet. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
2. Add the coriander powder, turmeric powder, red chili powder, and salt to the skillet. Stir well to combine the spices with the beef and tomatoes.
3. Cook for another 2-3 minutes, stirring constantly, to allow the spices to bloom and release their aroma. This step is essential for developing the curry’s flavor.

**Step 4: Simmer the Curry**

1. Add the water to the skillet. Stir well to combine all the ingredients.
2. Bring the curry to a simmer, then reduce the heat to low, cover the skillet with a lid, and cook for 15-20 minutes, or until the beef is tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
3. If the curry becomes too dry during simmering, add a little more water. If it’s too watery, remove the lid and let it simmer for a few more minutes to reduce the sauce.

**Step 5: Add the Peas and Garam Masala**

1. Add the peas to the skillet. Stir well to combine them with the curry.
2. Add the garam masala. Stir well.
3. Cover the skillet and cook for another 5-7 minutes, or until the peas are tender and heated through.

**Step 6: Garnish and Serve**

1. Remove the skillet from the heat.
2. Garnish with fresh cilantro.
3. Serve the Keema Matar hot with naan, roti, or rice.

Tips for the Best Keema Matar

* **Use Fresh, High-Quality Ingredients:** Using fresh spices and high-quality ground beef will significantly enhance the flavor of the curry.
* **Don’t Skip the Browning Step:** Properly browning the beef is crucial for developing a rich and savory flavor. Make sure to break up any large clumps of beef and cook it until it’s browned all over.
* **Adjust the Spiciness to Your Preference:** Feel free to adjust the amount of red chili powder to control the spiciness of the curry. If you prefer a milder curry, use less red chili powder or omit it altogether.
* **Add a Touch of Lemon Juice:** A squeeze of fresh lemon juice at the end can brighten up the flavors and add a touch of acidity.
* **Customize with Other Vegetables:** You can add other vegetables to the curry, such as potatoes, carrots, or bell peppers. Just add them along with the tomatoes and cook until they are tender.
* **Make it Ahead:** Keema Matar can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually intensify as it sits.
* **Freeze for Later:** Keema Matar freezes well. Store it in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

Keema Matar is a versatile dish that can be served in a variety of ways:

* **With Naan or Roti:** This is the most traditional way to serve Keema Matar. The soft and fluffy bread is perfect for scooping up the flavorful curry.
* **With Rice:** Serve the Keema Matar over a bed of steamed basmati rice for a hearty and satisfying meal.
* **As a Filling for Samosas or Parathas:** Use the Keema Matar as a flavorful filling for homemade samosas or parathas.
* **As a Topping for Toast:** Spread Keema Matar on toast for a quick and easy snack or appetizer.
* **With Yogurt or Raita:** A dollop of yogurt or raita (a yogurt-based condiment) can help cool down the spiciness of the curry and add a touch of creaminess.

Variations

* **Lamb Keema Matar:** Substitute ground lamb for ground beef for a richer and more gamey flavor.
* **Chicken Keema Matar:** Use ground chicken for a lighter and leaner version.
* **Vegetarian Keema Matar:** Replace the ground meat with crumbled paneer (Indian cheese) or soy granules for a vegetarian option.
* **Keema Aloo Matar:** Add diced potatoes to the curry for a heartier meal. Add the potatoes along with the tomatoes and cook until they are tender.
* **Spicy Keema Matar:** Add more green chilies or red chili powder for a spicier curry.
* **Creamy Keema Matar:** Stir in a tablespoon or two of heavy cream or coconut milk at the end for a richer and creamier curry.

Nutritional Information (approximate, per serving)

* Calories: 350-400
* Protein: 30-35g
* Fat: 20-25g
* Carbohydrates: 15-20g

*Note: Nutritional information may vary depending on specific ingredients and portion sizes.*

Storage Instructions

* **Refrigerate:** Store leftover Keema Matar in an airtight container in the refrigerator for up to 3 days.
* **Freeze:** Store Keema Matar in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating Instructions

* **Stovetop:** Reheat Keema Matar in a skillet over medium heat, stirring occasionally, until heated through. Add a little water if needed to prevent it from drying out.
* **Microwave:** Reheat Keema Matar in the microwave on high for 1-2 minutes, or until heated through. Stir halfway through to ensure even heating.

Enjoy Your Homemade Keema Matar!

This Keema Matar recipe is a flavorful and satisfying way to enjoy ground beef and peas. With its aromatic spices and tender ingredients, it’s sure to become a family favorite. Don’t be afraid to experiment with different variations and adjust the spices to your liking. Happy cooking!