keema matar

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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Thanks for watching!

Instant Pot Keema (Ground Meat Curry)

This Pakistani and Indian-style Keema Matar (Ground Beef and Peas Curry) is an easy, one-pot keema recipe that’s deeply flavorful with no whole spices used. This recipe also includes tips on how to make Keema curry with ground chicken.

Keema Matar (Ground Beef and Peas Curry)

tbsp neutral oil (such as grapeseed

onion (finely chopped)

cumin seeds

garlic

1- inch piece ginger (crushed)

beef

(or 2 small) tomatoes (finely chopped)

green chili peppers

tbsp plain whole-milk yogurt

turmeric powder

1 1/8 tsp kosher salt, divided (or to taste)

green peas (thawed)

green chili (chopped - optional)

tsp black pepper

tsp ground coriander (or coriander powder)

½ tsp garam masala

cilantro leaves (chopped)

tsp fresh lemon

Heat a medium-sized pan over high heat. Once hot, add the oil, cumin seeds, and onions and sauté until the onions are slightly brown, about 8 minutes.

Add the garlic and ginger, and stir for a minute. Add the ground beef and cook for 4-5 minutes, stirring often, until it’s no longer pink and most of the moisture dries up. Use a wooden spatula to break up the meat into small pieces to ensure no lumps.

Add the tomato, green chili pepper, yogurt, red chili powder, turmeric, and 1 tsp of the salt and continue to cook for 2 minutes, until the tomatoes start to break down. You’ll notice the liquid in the mixture is beginning come to a boil.

Lower the heat to medium, cover and allow it to cook for about 15 minutes, stirring once in between. If you feel that there is not enough moisture and the meat is sticking to the bottom of the pan, add ¼ cup water.

Uncover, and stir in the peas, more green chili pepper (if using), the remaining 1/8 tsp salt, and 1/2 cup water. Cover again and allow the mixture to cook for about 3 minutes, or until the peas are cooked through.

Add the remaining spices and cilantro listed under ‘after cooking’ and sauté for another minute or two. Taste and adjust salt and spice. Lower the heat to the lowest setting, cover, and allow the flavors to settle for 5 minutes.

Turn off the heat, add lemon or lime juice, if desired, and serve hot with any kind of bread or rice.

https://content.jwplatform.com/videos/ogAuRt8U.mp4

Keema Matar.mp4

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

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.

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