Kheema Matar

Kheema Matar Recipe

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A very popular family meal in Northern India.

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15 Min
30 Min
Stove Top


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2 Tbsp
ghee (or sub vegetable or peanut oil)
2 tsp
cumin seeds
1 large
onion, finely chopped
1 Tbsp
ginger-garlic paste
bay leaves
1 tsp
mild curry powder (or to taste, can use medium or hot)
tomatoes, seeded and chopped
1 tsp
ground coriander
1/4 - 1/2 tsp
indian chili powder (caution: extremely hot)
1/4 tsp
ground turmeric
1 pinch
1/2 tsp
1/2 tsp
1 lb
lean ground beef (or lamb)
2 1/4 c
frozen peas, straight from the freezer

How to Make Kheema Matar


  • 1Melt the ghee in a flameproof casserole or large skillet with a tight-fitting lid. Add the cumin seeds and cook, stirring for 30 seconds or until they start to crackle.
  • 2Stir in the onion, garlic and ginger paste, bay leaves and curry powder - continue to stir-fry until the fat separates. Stir in the tomatoes and cook for 1-2 minutes. Stir in the coriander, chili powder, turmeric, sugar, salt and pepper and stir around for 30 seconds.
  • 3Add the beef and cook for 5 minutes or until it is no longer pink, using a wooden spoon to break up the meat. Reduce the heat and simmer, stirring occasionally for 10 minutes.
  • 4Add the peas and continue simmering for an additional 10-15 minutes, until the peas are thawed and hot. If there is too much liquid left in the casserole, increase the heat and let it bubble for a few minutes until it reduces. Serve with rice, if desired.

Printable Recipe Card

About Kheema Matar

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Indian
Dietary Needs: Diabetic, Low Fat, Dairy Free, Low Carb
Other Tags: Quick & Easy, Healthy

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