Mince and peas curry. Keema means mince and matar means peas. Normally made with beef mince.
Lovely filling beefy curry, goes great with naan.
Ingredients
- 750 grams lean beef mince
- 2 medium brown onions finely chopped
- 2 cups frozen peas
- 2 medium potatoes cubed
- 1 can chopped tomatoes
- 2 cubes frozen garlic and ginger
- 2-3 green chillies roughly chopped
- 1 tsp cumin seeds
- 1½ tsp salt
- ½ tsp black pepper
- ½ tsp chilli powder
- ¼ tsp turmeric
- ½ tsp garam masala
Instructions
- Heat 2 tablespoons of cooking oil in a pan on medium heat. Once hot throw in the cumin seeds and watch then sizzle.
- After about a minute add the onions and cook until translucent.
- Add in the garlic and ginger cubes and cook until starting to brown.
- Add in the mince and the spices, salt, pepper, turmeric and chilli powder.
- Cook until the meat is brown all over and starting to dry out.
- Add in the tomatoes and green chillies.
- Mix and cook until the tomatoes disappear.
- Add in the peas and potatoes.
- Mix and add 2 cup of water
- Lid the pot and leave for 30 minutes on low so the curry is just simmering.
- Add garam masala.
- Cook for another 10 minutes to get the consistency you want.
- Enjoy.
If you have any leftover ...
- Keema Matar Sloppy Naan
- Keema Matar Puff Pastry Rolls
- Keema Matar Loaded Wedges
- Keema Matar Stuffed Peppers
- Keema Matar Stuffed Parathas
Keema Matar Sloppy Naan Warm leftover keema until thick. Spoon onto warm naan, add onions, yoghurt, and coriander. Fold it like a sloppy joe. It’s messy, cosy, and exactly the kind of thing you eat standing up.
Keema Matar Puff Pastry Rolls Spoon leftover keema into puff‑pastry rectangles, roll them up, and bake until golden. The mince stays juicy, the peas pop, and suddenly you’ve got Pakistani sausage rolls.
Keema Matar Loaded Wedges Bake potato wedges until crisp, spoon warm keema over the top, add cheese, onions, and yoghurt. It becomes a proper comfort‑food tray — smoky, spicy, and perfect for sharing.
Keema Matar Stuffed Peppers Fill halved bell peppers with leftover keema, top with cheese, and bake until soft and golden. The mince stays saucy, the peppers sweeten, and it feels like a whole new dinner.
Keema Matar Stuffed Parathas Requires a little skill, use the Aloo Paratha recipe here https://zeroleftovers.com/aloo-ki-roti-stuffed-paratha/ and substitute the potato mixture with the Keema Matar. Good luck, it's worth it.