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
Units
Scale
- 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
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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.
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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.
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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.
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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