Keema Matar (Beef with Peas)

Keema matar is the workhorse curry of North Indian home kitchens. Browned ground beef gets cooked down with onion, garlic, garam masala, turmeric, ginger, and chile, then finished with tomatoes and green peas. The texture sits somewhere between a thick stew and a pilaf topping, which is exactly why it’s so versatile.

The order of the spice toast matters. Frying garam masala, turmeric, ginger, and chili powder in the hot oniony oil for a full minute before the meat goes in wakes up the volatile aromatics. Skip that step and the curry tastes muddy and one-note no matter how long you simmer it.

Let the tomatoes break down completely. They’re not garnish here, they’re the base. By the time the liquid has reduced and the oil starts pooling at the edges of the pan, you’ve got a properly built keema. That oil separation is the visual cue Indian cooks use to know the masala is done.

Serve over basmati rice with yogurt, sliced onions, and a wedge of lime on the side.

Pro Tips

• Drain the browned beef well. Excess fat pooled with the spices makes the dish heavy instead of fragrant.
• Use a heavy bottomed pan. The 45 minute simmer concentrates sugars from the tomatoes and a thin pan will scorch them.
• If your peas are large, add them in the last 10 minutes so they stay bright green and don’t turn olive drab.

Variations

• Swap ground beef for ground lamb for a more traditional, richer keema.
• Tuck in cubed potatoes with the tomatoes to stretch it into keema aloo matar.
• Stir in chopped cilantro and a squeeze of lime at the end for a brighter finish.