Kheema Matar Recipe

Name: Kheema Matar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 tablespoons ghee (vegetable or peanut oil); 2 teaspoons cumin seeds; 1 large onion, finely chopped; 1 tablespoon ginger-garlic paste; 2 bay leaves; 1 teaspoon mild curry powder (or to taste, can use medium or hot ); 2 tomatoes, seeded and chopped; 1 teaspoon ground coriander; 1/4 - 1/2 teaspoon chili powder (if using Indian chili powder, it can be extremely hot); 1/4 teaspoon ground turmeric; 1 pinch sugar; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 lb lean ground beef (or lamb); 2 1/4 cups frozen peas, straight from the freezer

Servings: persons

2 tablespoons ghee (vegetable or peanut oil)
2 teaspoons cumin seeds
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
2 bay leaves
1 teaspoon mild curry powder (or to taste, can use medium or hot )
2 tomatoes, seeded and chopped
1 teaspoon ground coriander
1/4 - 1/2 teaspoon chili powder (if using Indian chili powder, it can be extremely hot)
1/4 teaspoon ground turmeric
1 pinch sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb lean ground beef (or lamb)
2 1/4 cups frozen peas, straight from the freezer

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 and continue to stir-fry until the fat separates.
3
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.
4
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.
5
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons ghee (vegetable or peanut oil), 2 teaspoons cumin seeds, 1 large onion, finely chopped, 1 tablespoon ginger-garlic paste, and more.

Yes, Kheema Matar falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kheema Matar

How did you like this recipe?

Frequently Asked Questions