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Keema Matar – Ground Beef and Peas Curry

30 mins Cook
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NomNom Recipes 15

This Pakistani and Indian-style Keema Matar (ground beef and Peas Curry) is an easy, one-pot keema recipe that’s deeply flavorful and not using a entire spices used. This recipe also consists of tips on how to make Keema curry with ground chicken.

Growing up, we ate keema almost weekly, with Keema Aloo (Ground beef with potatoes) gracing the table a bit more frequently. Keema didn’t quite cause the anticipation of biryani, but it fell into the welcome dinner category. There’s this inexplicable comfort that comes from a bite of keema. I’m sure there’s a scientific explanation for it.

You can also try my recipe of Keema Karelay I’m sure you’ll love the recipe.

Ground Beef Vs Ground Chicken

Pakistani keema recipes usually use ground beef, but I often make this with chicken keema. Here are the minor differences you’ll notice if you use chicken instead of ground beef:

  • This is an obvious one – beef takes longer to cook. I sauté both chicken and beef for the same amount of time. When I cover and cook, my chicken usually takes 10 minutes while my beef takes about 15 minutes to cook.
  • I grew up seeing meat being rinsed and I do sometimes give a quick rinse to ground beef. However, I don’t ever rinse ground chicken. Somehow it seems if I rinse it, I’ll completely rid the chicken of any flavor or fat.
  • When making it with chicken, I increase the freshly ground black pepper at the end by half a teaspoon. I also add the spices at the end in this recipe because it works really well with chicken, giving it a welcome pungency.

This recipe is similar to my Keema Aloo (Ground beef & Potato) Curry recipe, but it has a few advantages over it:

1 – It doesn’t include any whole spices, so your toddler’s biting into a black peppercorn won’t result in a theatrical dinner-time tantrum (or is that just mine?).

2 – It comes together even quicker because you don’t have to wait for the potatoes to cook.

3 – It’s incredibly versatile. Use it in buns for a burger, bread for a sandwich, as topping for pizza, sauce for pasta, filling for samosas or puff pastry, and pretty much anywhere you’d use ground meat.

4 – It freezes well. Just warm it up on the stovetop with a splash of water.

Helpful Tips

  • If using fresh peas instead of frozen, add them at Step 4, before covering to cook the meat.
  • You may also add potatoes to this recipe (this is quite common, actually). If using potatoes, add them in with the tomatoes, green chili, and yogurt. (For more potato recipes, check out my collection of Pakistani and Indian Aloo (Potato) Recipes.)
  • If you use a food processor to chop the tomatoes like I do, it’ll most likely break them down and release enough water to cook the keema. If you’re using Roma tomatoes or other tomatoes with less water quantity, you may have to add a bit extra water before or during the meat cooking process.
  • Sometimes I use a mild, chopped green chili pepper at the end of cooking to add a bit of fierce but tolerable heat at the end. If you don’t have a mild chili pepper, only add it in the beginning as the recipe calls for.

How to Serve Keema Matar

sometimes we love to serve it with a few crunchy vegetables like crimson onions or cucumber, however it’s so flavorful that it doesn’t actually need an awful lot enhancement. In phrases of pairing, Keema Matar pairs properly with just about something:

  • Naan
  • Roti or Paratha (mmm!)
  • Basmati Rice
  • Good old’ sandwich bread
Keema Matar (Ground Beef and Peas Curry)

Keema Matar (Ground Beef and Peas Curry)

This Pakistani and Indian-style Keema Matar (ground beef and Peas Curry) is an easy, one-pot keema recipe that’s deeply flavorful and not using a entire spices used. This recipe also consists of tips on how to make Keema curry with ground chicken.
prep time
15 mins
cooking time
30 mins
total time
45 mins



  • Curry

  • 3 tbsp neutral oil, such as grapeseed or avocado

  • 1 medium onion, finely chopped

  • 1 tsp cumin seeds

  • 5-6 garlic cloves, crushed

  • 1- inch piece ginger, crushed

  • 1 lb ground beef or chicken

  • 1 medium (or 2 small) tomato, finely chopped

  • 1-2 green chili peppers (such as a small Serrano or Thai chili), chopped

  • 1 tbsp plain whole-milk yogurt

  • ¾ tsp mild red chili powder, or to taste

  • ½ tsp turmeric powder

  • 1 1/8 tsp kosher salt, divided, or to taste

  • After cooking

  • 1 cup frozen green peas, thawed

  • 1 small green chili, chopped – optional

  • 1 tsp freshly ground black pepper

  • 1 tsp ground coriander (or coriander powder)

  • ½ tsp garam masala

  • ¼ cup cilantro leaves, chopped

  • 1/2 tsp fresh lemon or lime juice, optional


Heat a medium-sized pan over high heat. once hot, add the oil, cumin seeds, and onions and sauté till the onions are slightly brown, approximately eight minutes.
Add the garlic and ginger, and stir for a minute. add the floor beef and cook dinner for 4-five minutes, stirring regularly, until it’s not crimson and maximum of the moisture dries up. Use a wood spatula to break up the meat into small pieces to make certain no lumps.
Add the tomato, inexperienced chili pepper, yogurt, red chili powder, turmeric, and 1 tsp of the salt and hold to prepare dinner for 2 minutes, till the tomatoes begin to interrupt down. You’ll notice the liquid within the mixture is beginning come to a boil.
Lower the heat to medium, cover and allow it to cook for approximately 15 mins, stirring once in between. in case you feel that there isn't always enough moisture and the meat is sticking to the lowest of the pan, add ¼ cup water.
Uncover, and stir in the peas, extra green chili pepper (if using), the last 1/8 tsp salt, and 1/2 cup water. cover again and permit the mixture to prepare dinner for approximately 3 minutes, or till the peas are cooked through.
Add the remaining spices and cilantro indexed under ‘after cooking’ and sauté for any other minute or two. taste and adjust salt and spice. decrease the heat to the bottom setting, cowl, and permit the flavors to accept 5 minutes.
flip off the heat, add lemon or lime juice, if preferred, and serve hot with any kind of bread or rice.
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