Keema Matar Recipe
Pakistani minced beef curry cooked with green peas, tomatoes and warming spices.
Ingredients for Keema Matar
- 750 g beef mince
- 1.5 cups peas
- 2 onions
- 3 tomatoes
- 1 tbsp ginger-garlic paste
- 1 tsp chili powder
- 1 tsp cumin
- 0.5 tsp turmeric
- Salt and oil
How to Make Keema Matar
- Brown onions and add ginger-garlic paste.
- Add mince and cook until color changes.
- Add tomatoes and spices and cook well.
- Add peas and a splash of water.
- Cover until peas are tender and garnish with coriander.
Helpful Notes for Keema Matar
Read the full method before starting, measure the ingredients, and complete any chopping, soaking or marinating first. This makes Keema Matar easier to cook and helps every stage finish at the right time.
Brown the beef in batches and give it enough gentle cooking time to become tender. Add extra water only when needed, and reduce the gravy at the end so the finished dish stays rich and full-flavoured.
Beef dishes often taste even better after resting. Refrigerate cooled leftovers in a covered container, then reheat slowly with a little water until the meat and gravy are evenly hot.
Keema Matar Cooking Tips
- Brown the meat in batches so it develops flavour instead of steaming in the pan.
- Use gentle heat and allow enough time for tougher cuts to become tender.
- Add extra water only when needed so the finished gravy stays rich rather than thin.
Questions About Keema Matar
Can I adjust the spice level?
Yes. Reduce or increase the chilli to suit your household, while keeping the other spices in balance so the dish remains aromatic.
What should I do before I start cooking?
Read the full method once, measure the ingredients, and prepare any chopped items first. This makes the steps easier to follow and helps the dish cook evenly.