- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 200 g
- 15 g
- 4 cloves
- 2 tbsp
- 1 tsp
- 1 tsp
- 1 tsp
- ½ tsp
- ½ tsp
- 1 tsp
- 150 ml
- 10 g
Process
Timers built in · swap anything · ask as you cook
Heat the vegetable oil in a wide heavy pan over medium heat. Add the finely chopped onion and cook for 7 to 8 minutes, stirring often, until deep golden brown. Do not rush this stage; the colour of the onion is the base of the flavour.
Add the grated ginger and crushed garlic and stir for 30 seconds until fragrant. Add the ground cumin, ground coriander, ground turmeric and chilli powder and stir for 20 seconds so the spices bloom in the oil.
Add the beef mince and 1 tsp salt. Break the mince apart with the back of a spoon and cook over medium-high heat for 6 to 7 minutes until it is no longer pink and any released liquid has evaporated.
Add the chopped tomatoes and cook for 5 minutes, mashing them into the mince, until the mixture looks thick and the oil starts to separate at the edges of the pan.
Pour in 150 ml water, bring to a gentle simmer, then cover and cook on low for 10 minutes, stirring once or twice so it does not catch.
Stir in the frozen green peas, cover and cook for 5 more minutes until the peas are tender and the sauce is thick enough to hold a trail behind a spoon.
Turn off the heat, stir in the garam masala and scatter over the chopped coriander leaves if using. Rest for 2 minutes, then serve with rice, roti or naan.
Kitchen notes
Kitchen notes
- The most common mistake is undercooking the onion. It must go properly golden brown before the mince goes in, otherwise the finished dish tastes raw and flat.
- Use mince with some fat, around 20 percent. Very lean mince turns dry and crumbly because there is not enough fat to carry the spices.
- The dish is ready when the oil separates from the masala and the mixture holds together on a spoon rather than sitting in a pool of liquid. If it is watery, simmer uncovered for 3 to 4 minutes.
- Add the garam masala off the heat at the end. Boiling it for a long time dulls its aroma and makes the finished dish taste muddy.
Substitutions
- beef mince→lamb mince or chicken mince
- fresh tomato→200 g canned chopped tomatoes
- vegetable oil→ghee or sunflower oil
- frozen green peas→fresh or canned green peas, drained
Storage & reheating
Cool completely, then store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a covered pan over low heat with a splash of water, or in the microwave in 1-minute bursts until piping hot, about 75°C. Defrost frozen portions overnight in the fridge before reheating.
FAQ
The questions we get asked most
Why is my keema matar watery instead of thick?
The tomatoes released too much liquid or the pan was too crowded. Uncover and simmer over medium heat for 3 to 5 minutes, stirring, until the oil separates at the edges. A wide pan helps the liquid evaporate much faster than a deep pot.
Can I use lamb or chicken mince instead of beef?
Yes, both work well. Lamb mince behaves almost identically and gives a richer flavour; chicken mince is leaner, so add an extra tablespoon of oil and cook it for 2 minutes less in step 3. The rest of the method stays the same.
How do I know when the keema is properly cooked?
The mince should be uniformly brown with no pink patches, and the mixture should look glossy with oil pooling slightly at the edges of the pan. The peas should be tender and the sauce thick enough to hold a trail behind a spoon.
Can I make keema matar ahead of time?
Yes, it tastes even better the next day. Cook it fully, cool it quickly, and refrigerate for up to 3 days. Reheat gently with a splash of water, and stir in a fresh pinch of garam masala just before serving to lift the aroma.
Can I freeze keema matar?
Yes, freeze cooled portions in airtight containers for up to 2 months. Thaw overnight in the fridge, then reheat in a covered pan over low heat or in the microwave until piping hot. Potatoes are not in this recipe, so the texture holds up well after freezing.
Why did my keema turn out dry and crumbly?
Lean mince and too high a heat are usually the cause. Use mince with around 20 percent fat, keep the heat at medium, and do not cook the mince past the point where the liquid evaporates. The tomatoes and the 150 ml water in step 5 keep it moist.
Can I add potatoes to keema matar?
Yes, this is a common variation. Peel and dice 2 medium potatoes, then add them with the water in step 5 and simmer for 12 to 15 minutes until a knife slides in easily. Add a little extra water if the pan looks dry.
Ask KitchenMind about this recipe
Tell it what’s different tonight — it works within the actual recipe.
