If you’re looking for a rich, comforting, and flavor-packed dish that comes together in under an hour, Keema Matar Curry is the answer! Juicy minced meat (keema) is simmered in a fragrant blend of spices, tomatoes, and tender green peas (matar), creating a dish that’s both hearty and deeply satisfying.
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This dish is a weeknight hero—easy to make, packed with protein, and bursting with warm, aromatic flavors. Whether served with fluffy rice or buttery naan, trust me, you’ll be making this one on repeat!
Why You’ll Love Keema Matar Curry
This isn’t just a curry; it’s a comforting meal that feels like a warm hug. Here’s why it’s a must-try:
- Quick & Easy: Ready in under an hour with minimal effort.
- Incredibly Flavorful: A rich blend of warm spices gives it that deep, authentic taste.
- Protein-Packed: A nutritious and filling meal that keeps you satisfied.
- One-Pot Wonder: Less cleanup, more flavor—what’s not to love?
- Customizable: Adjust the spice level, swap the meat, or make it vegetarian with lentils or soya granules.
Ingredients in Keema Matar Curry
This dish is all about layering flavors. Here’s what you’ll need:
- Ground Meat: Traditionally made with lamb, but you can use beef, chicken, or turkey.
- Onions: The base of the curry, sautéed until golden for deep flavor.
- Garlic & Ginger: A must-have combo for that signature Indian aroma.
- Tomatoes: Adds richness and depth to the curry.
- Green Peas: Sweet and tender, they add texture and color.
- Yogurt: Gives the curry a slight creaminess and balances the spices.
- Cumin Seeds: Adds an earthy, toasty flavor.
- Garam Masala: A warm spice blend that ties everything together.
- Turmeric & Red Chili Powder: For color, heat, and warmth.
- Coriander Powder: Brings a fresh, citrusy note.
- Salt & Pepper: Essential for seasoning and balance.
- Fresh Cilantro: For garnish and a burst of freshness.
- Oil or Ghee: For sautéing and enhancing flavor.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
How to Make Keema Matar Curry
Sauté the Aromatics
Heat oil or ghee in a pan, add cumin seeds, and let them sizzle. Then, add onions and sauté until golden brown.
Add Garlic, Ginger & Tomatoes
Stir in garlic and ginger, cooking until fragrant. Add tomatoes and cook until they break down into a thick paste.
Cook the Spices
Sprinkle in turmeric, red chili powder, coriander powder, and salt. Cook for a minute to let the spices bloom.
Brown the Meat
Add ground meat, breaking it up as it cooks. Let it brown and absorb the flavors.
Simmer with Peas & Yogurt
Stir in yogurt and mix well. Then, add green peas and simmer for 10 minutes until everything is well combined.
Finish with Garam Masala & Cilantro
Sprinkle garam masala, stir, and garnish with fresh cilantro before serving.
Serve & Enjoy
Pair with warm naan, roti, or steamed rice and savor every bite!
How to Serve Keema Matar Curry
This dish is incredibly versatile and pairs beautifully with:
- Steamed Basmati Rice: The perfect way to soak up the rich curry.
- Flaky Parathas or Naan: For scooping up every last bite.
- Jeera Rice: Cumin-scented rice for an extra layer of flavor.
- Plain Yogurt or Raita: A cooling side to balance the spices.
Additional Tips
- Use Fresh Spices: Freshly ground spices will give the best flavor.
- Make it Spicier: Add green chilies or extra red chili powder.
- For a Thicker Gravy: Simmer longer or mash some peas to add body.
- Meal Prep Friendly: Keema Matar tastes even better the next day!
FAQ Section
Can I use a different type of meat?
Yes! Lamb, beef, chicken, or even turkey works well in this recipe.
Can I make this vegetarian?
Absolutely! Swap the meat for lentils, tofu, or soya granules.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days.
Can I freeze Keema Matar Curry?
Yes! Freeze in a sealed container for up to 2 months. Thaw and reheat before serving.
What’s the best way to reheat it?
Reheat in a pan over medium heat, adding a splash of water if needed.
Can I make it dairy-free?
Yes! Skip the yogurt or use coconut milk for a creamy alternative.
What other veggies can I add?
Try potatoes, carrots, or bell peppers for extra texture.
Can I cook this in an Instant Pot?
Yes! Sauté the onions and spices, then pressure cook on high for 5 minutes.
How do I make this less spicy?
Reduce the red chili powder and add more yogurt to mellow out the heat.
Can I double the recipe?
Definitely! It’s great for meal prep and freezes beautifully.
Final Thoughts
This Keema Matar Curry is a weeknight winner—quick, delicious, and packed with flavor. Whether you’re craving something comforting or looking for an easy meal prep option, this dish delivers.
Print
Keema Matar Curry
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Description
This Keema Matar Curry is a flavorful Indian-inspired ground beef stew with potatoes, peas, and warming spices in a rich tomato and coconut broth. Ready in just 30 minutes, this easy one-pot dish is perfect for a quick weeknight dinner. Serve with steamed rice or flatbread for a satisfying meal!
Ingredients
- 2 medium Yukon Gold potatoes, peeled and diced (1/2-inch)
- 1 large onion, peeled and quartered
- 2 tbsp ginger paste
- 4 cloves garlic
- 1 green chile (Serrano or Bird’s Eye)
- 1 1/2 lbs lean ground beef (85/15 or 80/20)
- 1 1/2 tbsp curry powder
- 1/2 tsp Kashmiri chili powder
- 1/2 tsp ground fenugreek
- 1/2 tsp kosher salt
- 14 oz unsweetened coconut milk
- 14 oz diced tomatoes, drained
- 1 cup baby peas (frozen or canned)
Instructions
-
Prepare Ingredients:
- Peel and dice potatoes into ½-inch cubes; set aside.
- In a food processor, blend onion, ginger paste, garlic, and green chile into a smooth paste.
-
Cook the Beef & Spices:
- Heat a deep skillet over medium heat and brown the ground beef for 3-4 minutes.
- Add the onion puree, curry powder, Kashmiri chili powder, fenugreek, and salt. Stir and cook for 3-4 more minutes.
-
Simmer the Curry:
- Stir in the potatoes, coconut milk, and diced tomatoes.
- Reduce heat to low and simmer uncovered for 15-18 minutes, stirring occasionally.
-
Add the Peas & Serve:
- Stir in baby peas, cover the pan, and let cook for 4 minutes.
- Taste and adjust seasoning if needed.
- Serve hot with steamed rice or flatbread.
Notes
- For a spicier version, add an extra green chile or a pinch of cayenne.
- Fenugreek substitute: Use ½ tsp ground mustard seed or omit if unavailable.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 7g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg