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kheema matar

DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

A very popular family meal in Northern India.

►
yield 4 -6
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For kheema matar

  • 2 Tbsp
    ghee (or sub vegetable or peanut oil)
  • 2 tsp
    cumin seeds
  • 1 lg
    onion, finely chopped
  • 1 Tbsp
    ginger-garlic paste
  • 2
    bay leaves
  • 1 tsp
    mild curry powder (or to taste, can use medium or hot)
  • 2
    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
    sugar
  • 1/2 tsp
    salt
  • 1/2 tsp
    pepper
  • 1 lb
    lean ground beef (or lamb)
  • 2 1/4 c
    frozen peas, straight from the freezer

How To Make kheema matar

  • 1
    Melt 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.
  • 2
    Stir 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.
  • 3
    Add 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.
  • 4
    Add 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.
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