Easy Keema Matar Curry Recipe for Cozy Family Dinners

Spicing up weeknight dinners becomes effortless with this hearty keema matar curry that promises comfort in every bite.

Rich ground meat blends seamlessly with vibrant green peas, creating a symphony of flavors.

Fragrant spices dance through the sauce, telling stories of traditional indian kitchens.

Weeknight cooking transforms into a delightful culinary adventure with minimal effort and maximum satisfaction.

Each spoonful carries warmth and depth that connects you to generations of home cooks.

Robust and satisfying, this curry brings exotic tastes right to your dinner table.

Jump in and savor the magic of this simple yet extraordinary dish.

Keema Curry That Heats Up With Big Flavor

• Store leftover Keema Matar Curry in an airtight container within 2 hours of cooking, keeping it fresh in the refrigerator for 3-4 days.
• Transfer cooled curry to freezer-safe containers, sealing tightly to prevent freezer burn. Frozen curry maintains quality for up to 2 months.
• Gently warm the curry in a saucepan over medium-low heat, stirring occasionally to prevent sticking. Add a splash of water or coconut milk to restore moisture and prevent drying out.
• Place curry in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring between each interval until thoroughly heated.

Earthy Matches For Keema Curry

• Elevate Flavor Harmony: Perfect Pairings for Keema Matar Curry
• Sip Spicy Lassi: Cool, creamy yogurt drink balances the curry's heat, refreshing the palate with tangy smoothness that cuts through rich beef flavors.
• Serve with Garlic Naan: Soft, pillowy flatbread with crispy edges provides the perfect vessel for scooping up curry, soaking up delicious sauce and complementing meaty texture.
• Match with Cucumber Raita: Chilled yogurt side dish with fresh cucumber and herbs offers a cooling counterpoint, neutralizing spiciness and adding refreshing brightness to the meal.
• Pour Kingfisher Beer: Light, crisp Indian lager cleanses the palate between bites, its mild hoppy notes perfectly offsetting the curry's robust and complex spice profile.

Keema Matar Protein Variants

• Vegetarian Keema: Replace ground beef with plant-based ground soy protein or crumbled tofu for a meat-free version that maintains the curry's rich flavor profile.
• Low-Carb Adaptation: Swap potatoes with diced cauliflower or turnips to reduce carbohydrate content while keeping the authentic curry texture and spice blend.
• Gluten-Free Option: Ensure all spices and ingredients are certified gluten-free, and serve with gluten-free rice or cauliflower rice for those with wheat sensitivities.
• Dairy-Free Version: Use coconut milk instead of regular dairy milk and replace butter with vegetable oil to create a completely dairy-free curry suitable for lactose-intolerant individuals.

FAQs

• What protein can I substitute for beef in this recipe?

Ground lamb or chicken work perfectly as alternatives, maintaining the same rich flavor profile and cooking method.

• Is this curry considered spicy?

The curry has a mild to moderate heat level. You can adjust spiciness by reducing or increasing green chiles and Kashmiri chili powder according to your preference.

• Can I make this curry without a food processor?

Yes, you can finely chop onions, mince garlic, and grate ginger manually as an alternative to using a food processor.

• Do I need special Indian spices to make this dish?

While traditional spices enhance flavor, you can use standard curry powder and basic spices found in most grocery stores to create a similar taste profile.

Keema Matar Curry That Bursts With Spice And Comfort

• Whip Up Weeknight Wonder: Quick and Easy Comfort Meal makes Keema Matar Curry perfect for busy families.
• Time-Saving Technique: One-pot cooking method reduces cleanup and preparation time, allowing you to prepare a delicious meal in under 30 minutes.
• Customize with Ease: Flexible recipe lets you swap ground beef with lamb, chicken, or plant-based alternatives to suit dietary preferences and pantry ingredients.
• Family-Friendly Flavor Explosion: Mild spices and kid-friendly ingredients create a crowd-pleasing dish that introduces children to Indian cuisine without overwhelming their taste buds.

Curry Ingredients for Keema Matar

• Ground Beef: Rich meat base for the curry, provides hearty flavor and protein. Choose lean ground beef for less grease.
• Green Peas: Adds vibrant color and sweet texture to the curry. Fresh or frozen peas work well.

• Onion, Ginger Paste, Garlic, Green Chile: Foundational flavor blend creating depth and complexity. Fresh ingredients recommended for best taste.
• Potatoes: Adds substance and helps thicken the curry. Waxy potato varieties hold shape better during cooking.

• Curry Powder, Kashmiri Chili Powder, Fenugreek, Salt: Spice blend that gives traditional Indian curry profile. Kashmiri chili provides color without extreme heat.
• Coconut Milk, Diced Tomatoes: Creates creamy, tangy sauce base. Full-fat coconut milk ensures rich texture.

How to Cook Keema Matar Curry

Step 1: Prepare Flavor Base

• Onion
• Ginger paste
• Garlic
• Green chile

Dice potatoes into small, bite-sized cubes and set them aside for later magic.

Step 2: Sizzle and Spice the Meat

Heat a deep skillet and brown ground beef until it develops a rich, golden color.

• Curry powder
• Kashmiri chili powder
• Fenugreek
• Salt

Stir and cook until the spices release their tantalizing aroma.

Step 3: Build the Curry Layers

• Potatoes
• Coconut milk
• Diced tomatoes

Lower the heat and let the curry simmer slowly, allowing flavors to meld and potatoes to become tender.

Stir occasionally to prevent sticking.

Step 4: Finish with Fresh Peas

Sprinkle in baby peas and cover the pan, letting them steam and brighten the dish.

Give it a quick taste and adjust seasonings to your preference.

Step 5: Serve and Enjoy

Plate your aromatic Keema Matar Curry alongside fluffy steamed rice or warm flatbread.

Watch as everyone digs in with excitement!

Keema Curry Flavor Enhancements

• Cut potatoes uniformly to ensure even cooking and consistent texture throughout the curry.
• Process onion mixture until super smooth to create a silky base that enhances the curry's overall flavor profile.
• Cook ground beef until it develops a deep golden color, which adds rich caramelized notes and prevents watery consistency.
• Keep the heat low while simmering to allow spices to meld and potatoes to become tender without breaking apart.
• Add frozen peas at the end to maintain their bright green color and prevent overcooking, preserving their fresh taste and nutritional value.

Keema Matar Curry Recipe

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4.9 from 20 reviews

• Total Time: 38 minutes
• Yield: 4 1x

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Description

Spicy keema matar curry brings Indian home-cooking magic to your dinner table, blending ground lamb with sweet green peas in a richly seasoned sauce. Hearty flavors and aromatic spices invite you to savor each comforting, delicious bite of this classic North Indian dish.

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Ingredients

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Meat and Protein:

• 1 1/2 lbs lean ground beef (85/15 or 80/20)
• 1 cup baby peas (frozen or canned)

Vegetables and Aromatics:

• 2 medium Yukon Gold potatoes, peeled and diced (1/2-inch)
• 1 large onion, peeled and quartered
• 4 cloves garlic
• 1 green chile (Serrano or Birds Eye)
• 2 tablespoons ginger paste

Spices and Liquids:

• 1 1/2 tablespoons curry powder
• 1/2 teaspoon Kashmiri chili powder
• 1/2 teaspoon ground fenugreek
• 1/2 teaspoon kosher salt
• 14 ounces (414 milliliters) unsweetened coconut milk
• 14 ounces (414 milliliters) diced tomatoes, drained

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Instructions

1. Craft a fragrant foundation by transforming onions, ginger, garlic, and green chile into a silky, aromatic purée using a food processor.
2. Activate a deep skillet over medium flame, introducing ground beef and searing until rich golden-brown edges emerge.
3. Integrate the prepared onion mixture alongside vibrant spices – curry powder, Kashmiri chili powder, fenugreek, and salt – allowing flavors to meld and intensify for several minutes.
4. Introduce diced potatoes, creating a textural canvas, then cascade coconut milk and tomatoes into the simmering landscape.
5. Reduce thermal intensity, allowing the curry to gently bubble and transform, occasionally stirring to prevent adherence and ensure even cooking.
6. When potatoes soften and liquid reduces, incorporate baby peas, creating a verdant burst of color and freshness.
7. Cover the skillet momentarily, permitting peas to steam and harmonize with the robust sauce.
8. Perform a final seasoning assessment, calibrating salt and spice levels to personal preference.
9. Present the aromatic keema matar atop steamed rice or alongside warm, pillowy flatbread, inviting diners to explore its rich, complex profile.

Notes

• Adapt the spice level by adjusting the amount of green chile and Kashmiri chili powder for those with different heat tolerances.
• Use ground lamb or turkey as alternative protein options for variety and dietary preferences.
• Enhance the curry’s depth by toasting whole spices like cumin and coriander seeds before grinding for a more complex flavor profile.
• Create a lighter version by using low-fat coconut milk and lean ground meat, making it suitable for health-conscious individuals.

• Prep Time: 10 minutes
• Cook Time: 28 minutes
• Category: Dinner
• Method: Simmering
• Cuisine: Indian

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 6 g
• Sodium: 400 mg
• Fat: 27 g
• Saturated Fat: 12 g
• Unsaturated Fat: 15 g
• Trans Fat: 1 g
• Carbohydrates: 32 g
• Fiber: 7 g
• Protein: 24 g
• Cholesterol: 85 mg