published Feb 26, 2024 Keema matar is an unbelievably rich one-pot curry that’s loaded with beef, tender potatoes, sweet peas, and tomatoes. It’s served in a thick tomato broth seasoned with bright and smoky Kashmiri chili powder, fenugreek, ginger, and a single hot Bird’s Eye chili. This is a really meaty, hearty stew! It has a lesser bite to beef rendang or lamb vindaloo curries. Flavorful, very savory, and plenty thick enough to enjoy with naan and a bowl full of rice, this 30-minute meal can go the distance and feed everyone around the table. Keema matar curry is fabulous in any season because you can truly use any produce or ground protein you like. I keep it simple with potatoes and peas, but anything you’d throw into a vegetable soup is welcome here. And, like I said, any protein is fair game — as long as it’s minced or ground!
Recommended Tools
Food Processor – This, or a high-powered blender, is needed to break down the onions, ginger, garlic, and Bird’s Eye chili into a paste to season the curry. Deep Skillet – Use a deep skillet that can contain all of the liquid and bulky ingredients in this keema matar recipe.
Storing and Reheating
Refrigerate leftovers in an airtight container for up to 5 days. Leftovers can also be frozen for up to 3 months. Store in a freezer-safe Ziploc bag marked with the day’s date, and let thaw overnight before reheating.
Ground Beef – There is no stage where we would drain excess grease from the meat, so it’s best to use minced meat. If using ground beef, make sure it has no more than an 85/15 or 80/20 fat content. Potatoes – Waxy potatoes with thinner skins are best in soups and stews. I use Yukon gold, but red potatoes are another good choice. Onion – I find mild yellow onions are best in stews, curries, and soups. Fresh Garlic – Powdered garlic tends to cook away, while fresh garlic will contribute a ton of flavor and aroma as it simmers in the broth. Unsweetened Coconut Milk – The best substitutes are Greek yogurt and heavy cream. Spices & Seasonings – Some of the delicious Indian herbs and spices used in keema matar include ginger paste, fenugreek, and: Kashmiri Chili Powder – A mild chili powder with a smoky flavor that I just love! It also adds a gorgeous red hue to the tomato broth. Birds Eye Chile – This very hot green chile can be substituted with Serrano, if necessary. Curry Powder – A real all-rounder! I always make my own at home to have control over every flavor in the blend. Diced Tomatoes – Drain them first so you’re not adding too much liquid to the curry. Peas – Fresh, frozen, and canned are all welcome in keema matar curry.
As it thaws, the coconut milk may separate. This is normal and nothing to worry about! Everything will recombine as it reheats. Reheat on the stovetop over medium heat, stirring until warmed. The curry sauce will thin out as it reheats. Love this recipe? Share it with the world on Pinterest.
