keema curry

Keema Matar is an Indian semi-dry curry, in which minced or ground meat (Keema), is cooked with green peas (matar), and seasoned with garam masala.

Keema Matar in Instant Pot | Stove (Ground Meat Curry)

olive oil

bay leaves ((optional- added to enhance flavors))

onion, finely chopped ((about 1 medium onion))

serrano chili (or jalapeno, seeded and chopped (skip for mild))

ginger (or grated (1-inch ginger))

garlic cloves

tomato, pureed ((3 roma tomatoes pureed)

ground meat ((chicken/ turkey/ lamb/ beef))

water

salt ((adjust after cooking))

½ tsp Turmeric Powder

tsp Garam Masala

coriander

tsp ground Cumin

1½ tsp Kashmiri red chili powder

¼ tsp ground cardamom ((optional- added to enhance flavors))

peas (thawed while keema is cooking)

cilantro (freshly chopped for garnish)

Turn on the Instant Pot on Sauté and adjust to high. Wait till it displays &#039;hot&#039;. Add oil, chopped onions, bay leaf and serrano pepper. Sauté for 3 minutes.

Add minced ginger and garlic, stir and cook for another minute.

Add pureed tomato, salt and spices, and sauté for 2 minutes. If adding tomato paste instead, add ¼ cup water to help the paste integrate.

Add ground meat and stir well to break up the meat.  When ground meat looks well integrated with the sauce, turn off Saute.  Add ¼-½ cup water and deglaze the pot. Scrape off any brown bits stuck at the bottom.

Close and lock the lid. Cook on Manual or Pressure cook for 10 minutes at high pressure (sealing mode).  After cooking, release the pressure manually (QR).

Open the lid and turn on Saute. Check for seasoning and add frozen or fresh peas. Simmer for 3-5 minutes, until the curry reaches your desired consistency and peas cook through. Garnish with fresh chopped cilantro and enjoy with rice, roti, or naan!

Heat a heavy bottom wide sauce pan on medium-high heat.  Follow step 1-4 from the Instant Pot instructions above.  Add 1½ water and let it come to a boil. Reduce heat to medium, cover the pot and cook for 10-12 minutes.

Remove the lid, increase heat to Medium-high.  Add thawed peas, add ½ cup more water if needed, and cook another 3-5 minutes until the peas cook through and the curry reaches your desired thickness.  Turn off the heat. Garnish with fresh chopped cilantro and serve with rice or naan!

Stove top recipe

Detailed Recipe:  https://spicecravings.com/keema-matar-spicy-minced-meat-with-peas

Keema, is an Indian spiced semi-dry curry, in which ground meat (Keema), is cooked with onion, fresh ginger and garlic, and seasoned with toasted spices. Green peas or potatoes are often added to make popular variations- Keema Matar or Keema Aloo! Here's an easy instant pot or stovetop recipe.

This easy recipe can be customized in your style. You can add your ground meat of choice- chicken, turkey, beef or lamb. Peas can be substituted with potatoes and you have yourself another classic from the book called "Keema Aloo (Minced meat with potatoes)". This is a semi-dry dish and can be enjoyed with Naan, pita bread or with simple basmati rice. 

I use this recipe as a base to many fusion dishes in my home. We love making Indian Sloppy Joes with it, or wrap it in a tortilla and make a "Keema Wrap", and my kids' favorite twist to this is Keema Quesadillas!  Check out my blog to see how we make those: https://spicecravings.com/keema-matar-spicy-minced-meat-with-peas

DETAILED INSTRUCTIONS: https://spicecravings.com/bean-burrito-bowl

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Instant Pot Keema (Ground Meat Curry)

Easy ground beef curry with tender minced beef, potatoes, tomatoes and aromatic curry sauce.

Ground Beef Curry

beef

((1 large potato, cut in small cubes))

Shallot onion ((fine chopped))

Vine ripen tomato ((chopped))

tbsp Tomato puree

tomato concentrate/paste)

Ginger paste

Garlic paste

tbsp Oil (or ghee)

Turmeric powder

1½ tsp Garam masala powder

Cumin powder ((Jeera powder))

Chilli powder ((Or paprika powder))

((Or add salt according

Black pepper

basmati rice ((Nann/Chappati or Flat bread))

Coriander/Cilantro chopped ((for garnish))

Fresh chilli sliced ((for garnish) optional)

Finely chop the shallot onions, vine tomatoes and coriander. Cut the potato into small cubes.

In a large pan or skillet, drizzle 3 tablespoon of oil and sauté the potato cubes with medium heat until golden brown. Remove from oil and set aside.

In the remaining oil, add the chopped onions and sauté them until translucent, then add the garlic paste and ginger paste in. Stir for few seconds and follow with chopped tomatoes.

When the tomatoes become soft, add the tomato puree, salt, turmeric, garam masala, chilli powder, cumin powder. Stir well for 5 seconds, follow with the ground beef and cook until the beef changed into brown and no longer pink.

Place the sautéed potato cubes back in. Pour the warm water in, stir well, close the lid and simmer for another 8-10 minutes with low heat until the beef potatoes are cooked. You can add extra warm water if the sauce is too thick.

Turn off heat, stir in the chopped coriander, fresh ground black pepper and transfer to serving plate.

Serve over a bowl of cooked basmati rice and garnish with extra chopped coriander and fresh chilli slices. Or you can serve with any of your favourite naan, chapati, or flatbread.

Keema matar is a hearty stew with ground beef, peas, potatoes and spices in a rich tomato broth. Make this recipe for a classic keema curry!

Keema Matar

potatoes

onion

ginger paste

garlic

green chile (Serrano

lbs beef

tbsp curry powder

tsp Kashmiri chili powder

tsp ground fenugreek

tsp kosher salt

oz unsweetened coconut milk

oz diced tomatoes (drained)

baby peas (frozen

Peel and cut potatoes into 1/2-inch dice, set aside.

In a food processor, puree the onion, ginger paste, garlic and green chile until a paste forms.

In a deep skillet over medium heat brown the ground beef for 3-4 minutes. Add the onion puree, curry powder, Kashmiri chili powder, fenugreek and salt. Cook another 3-4 minutes, stirring often.

Stir in the potatoes, coconut milk and tomatoes. Turn heat to Low and cook, uncovered, for another 15-18 minutes, stirring often.

Before serving, stir in frozen peas and cover for 4 minutes. Taste and season if needed. Serve with steamed rice and bread or flatbread of choice.

Potato ((1 large potato, cut in small cubes))

tbsp Tomato puree (Or tomato concentrate/paste)

tsp Chilli powder ((Or paprika powder))

This ground beef "dry" curry uses Japanese curry cubes to make a quick and easy weeknight dinner.

Keema Curry (Ground Beef)

carrots

peas

corn

T ketchup

T worcestershire sauce

Japanese curry

ginger

rice

eggs (optional)

Dice the carrots and onion.

Mince the garlic and ginger.

Heat 1 T of oil over medium heat in a saucepan.

Saute garlic and ginger and for about thirty seconds.

Add the onion and continue cooking until softened.

Add carrots and cook for a few minutes more.

Add the ground beef and cook until no longer red.

Add the peas and corn, stir until heated through, and take off heat.

Combine the water, curry cubes, ketchup, and worcestershire sauce.

Add to meat and veggies (cubes can still be solid, they will melt as you heat it through).

Place back on heat and stir until heated through and combined. 

Add salt and pepper if desired. Serve with rice and top with fried egg (optional)

Serve

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Keema Matar in Instant Pot | Stove ...

Ground Beef Curry

Keema Matar

Ground Beef Curry

Keema Curry (Ground Beef)

Top 5 keema curry recipes from across the web

The most viewed keema curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keema Matar in Instant Pot | Stove ...

Ground Beef Curry

Keema Matar

Ground Beef Curry

Keema Curry (Ground Beef)

The most viewed keema curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine