This Pakistani-style Keema Matar (Ground Beef Curry with Peas) is an easy one-pot keema recipe that delivers deep, layered flavor. Ready in under an hour, it includes practical tips for juicy, perfectly cooked ground beef. Tested to perfection.
“The tastiest dish I’ve ever made with minced beef!”
Neil
Keema—curried minced meat—was a weekly favorite in my childhood home. It may not arrive with the same fanfare as biryani, but keema has a comforting, homey appeal. A spoonful of keema brings that familiar, satisfying warmth that keeps people coming back for more.
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- Keema Matar
- Ingredients
- How To Make Keema Matar
- Variations
- More Keema Recipes
- Keema Matar Recipe
Keema Matar
Matar (green peas) lend a gentle sweetness and pop of color to keema, making them one of the most popular additions to this dish.
This version is similar to my Aloo Keema but with some advantages:
- No whole spices: With no whole spices, there’s no risk of biting into a whole peppercorn. The flavor comes from ground spices used at the right stages.
- Quick & easy: It’s faster because you don’t need to wait for potatoes to cook.
- Versatile: Keema works beyond curry — use it in buns, sandwiches, on pizza, in pasta sauce, as samosa or puff pastry filling, or anywhere you’d use ground meat.
- Freezer-friendly: Cook once and freeze portions. Thaw and warm on the stovetop with a splash of water for a fast meal.
Ingredients
Key ingredients and why they matter:
- Onion: Yellow or red, finely chopped. I often use a food processor to save time.
- Garlic & ginger: Crushed or finely chopped for fragrance and depth.
- Ground beef: Around 20% fat gives a juicy texture, but lean also works. Lamb, goat, or ground chicken are good alternatives—see Variations for adjustments.
- Tomato: Finely chopped. Juicier tomatoes reduce the need to add water; firmer tomatoes may require up to 1/2 cup water.
- Green chili peppers: Mild serrano or Thai chili, chopped. Add more at the end if you want extra heat.
- Whole-milk yogurt: Adds tang and creaminess; omit for dairy-free.
- Frozen green peas: Thawed before adding if possible; fresh peas can be used with a slightly different timing.
- Cilantro: Adds brightness; mint is a nice optional addition.
- Lemon or lime juice: A squeeze at the end lifts the flavors.
About the spices
- Cumin seeds: Toasted briefly for aroma.
- Ground coriander: Adds brightness and a citrusy warmth.
- Red chili powder: Use mild or Kashmiri for color; add a pinch of cayenne if you prefer more heat.
- Turmeric: For color and a subtle earthy note.
- Freshly ground black pepper & garam masala: Add at the end to finish the curry—start conservatively with store-bought garam masala.
How to Make Keema Matar
Keema is forgiving, but these steps ensure the best flavor and texture:
- Sauté the onions: Cook until golden brown—this develops deep, sweet flavor. Add garlic and ginger and stir until fragrant. If the onions brown unevenly, deglaze with a splash of water.
- Brown the ground beef: Add the meat and cook over higher heat for several minutes to evaporate moisture and sear the meat. Break up any clumps so the texture is crumbly and even.
- Add tomato, spices, yogurt: Stir in tomato, green chili, yogurt, coriander, red chili powder, turmeric, and salt. Cook until tomatoes break down; add 1/4 cup water if needed to maintain a saucy but not watery consistency.
- Cover and simmer: Lower heat, cover, and cook 15 minutes, stirring once. Add more water if it starts to stick.
- Cook the peas: Uncover and stir in thawed peas, optional extra chili, and 1/2 cup water. Cover and cook 3–5 minutes until peas are tender but still hold their shape.
- Finish with spices and herbs: Stir in black pepper, garam masala, and chopped cilantro. Sauté briefly until you see the oil separate from the curry, then rest on very low heat for a few minutes to let flavors meld.
- Serve: Turn off the heat, garnish with more cilantro and a squeeze of lemon or lime.
How to Serve Keema Matar
Keema pairs with many accompaniments:
- Naan, roti, or paratha
- Basmati rice, pulao, or a simple steamed rice with raita
- Bread for sandwiches or buns for keema pau
- Use as a filling for samosas, puff pastry, or even as a topping for flatbreads and pizzas
Variations
- Potatoes and peas: Aloo Keema is a common version—add diced potatoes with the tomatoes and yogurt so they cook through.
- Ground chicken: If using chicken, sauté the meat similarly, but expect a slightly shorter covered cooking time (about 10 minutes vs. 15 for beef). Increase freshly ground black pepper by about 1/4 tsp for a brighter finish.
More Keema Recipes:
- Aloo Keema (Ground Beef & Potatoes)
- Pakistani Beef Kofta Curry (Meatball Curry)
- Easy Instant Pot Keema
- Keema Naan
If you make this recipe, I’d love to hear how it turns out—share any adjustments or serving ideas. Happy cooking!
Keema Matar (Ground Beef Curry with Peas)
Ingredients
Curry
- 3 tbsp neutral oil (such as grapeseed or avocado)
- 1 tsp cumin seeds
- 1 medium onion (~220 g), finely chopped
- 5-6 garlic cloves, crushed or very finely chopped
- 1 inch piece ginger, crushed or very finely chopped
- 1 lb ground beef
- 1 medium ripe tomato, finely chopped (~250 g)
- 1-2 green chili peppers (such as a small Serrano or Thai), chopped
- 1 tbsp plain whole-milk yogurt
- 1 tsp ground coriander
- 3/4 tsp mild red chili powder, or to taste
- 1/2 tsp turmeric powder
- 1 1/8 tsp kosher salt, or to taste
After cooking
- 1 cup frozen green peas, thawed (~130 g)
- 1 small mild green chili pepper, chopped (optional)
- 1 tsp freshly ground black pepper
- 1/4-1/2 tsp garam masala, start with 1/4 tsp
- 1/4 cup cilantro leaves, chopped
- 1/2 tsp fresh lemon or lime juice, or serve with wedges
Instructions
- Heat oil in a medium pan over high heat. Add cumin seeds and onion; sauté until the onions are golden brown, about 8 minutes.
- Add garlic and ginger and stir for a minute until aromatic. Add ground beef and cook for 5 minutes, stirring often, until no longer pink and most moisture has evaporated. Break up the meat into small pieces.
- Add tomato, green chili, yogurt, ground coriander, red chili powder, turmeric, and salt. Sauté for 2 minutes until the tomatoes begin to break down. Add 1/4 cup water and bring to a simmer.
- Lower heat to medium, cover, and cook for 15 minutes, stirring once. Add another 1/4 cup water if the pan becomes dry or the meat sticks.
- Uncover and stir in peas, optional extra green chili, and 1/2 cup water. Cover and cook 3–5 minutes until peas are tender but still hold their shape.
- Add black pepper, garam masala, and cilantro; sauté 1–2 minutes until oil separates. Taste and adjust seasoning. Lower heat, cover briefly to let flavors meld.
- Turn off heat, garnish with more cilantro and a squeeze of lemon or lime. Serve hot with bread or rice.
Notes
Note 1: Both lean and 20% fat ground beef work; higher fat yields juicier keema. You can substitute ground chicken, lamb, or other ground meats.
Note 2: If you finely chop tomatoes in a food processor, they will release enough water to cook the keema. Firmer tomatoes (Roma/plum) may require up to 1/2 cup water during cooking.
Note 3: Cook time for peas depends on how thawed they are. If frozen solid, cook for about 7 minutes so they become tender but not mushy.
This is an updated version of the original Keema Matar post published on SEPTEMBER 27, 2019. Revisions include:
- Adding ground coriander earlier in the cooking process for better integration.
- Starting with a small amount of water before covering to ensure even cooking.
- Clarifying instructions and providing ingredient quantities in grams for accuracy.