Beef Matar Keema

  • Time
    40 mins
  • Servings
  • Nutrition
    350 Per Serving

Keema is a popular Mughlai dish consisting of minced meat and aromatic spices. Mughlai cuisine was influenced by the culinary techniques and flavors of Persia, the modern day Iran and Turkey. Keema, also spelled qeema, is derived from a Turkish word meaning minced meat. The ground meat is sauteed with aromatics and spices, and cooked with vegetables like peas or potatoes. It can be served with Indian breads like roti or naan. This dish is fast, filling and fabulous for any day of the week.

Kitchen Tools

  • Large Pan
  • Pan or Toaster Oven to Heat
  • Flatbreads
  • Oil
  • Salt



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In a large pan over medium-high heat, add 1 tablespoon cooking oil. Add the onions, green chili, and the ginger-garlic paste and sauté for 5-6 minutes until browned.

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Stir in all the spice powders, including the chili powder to your spice level, and cook for another minute to release the aromas.

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Add the ground beef and sauté for 5 minutes until the meat is no longer pink. As it cooks, continuously break up the chunks into finer bits with a wooden spoon or spatula.

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Measure 1 ½ cups of the tomatoes and stir in with a teaspoon of salt. Partially cover the pan and reduce heat to a simmer for at least 20 minutes. The longer you cook the meat, the better the taste.

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Add the peas into the keema and cook for an additional 5 minutes. Toast the flatbread in another pan or toaster oven with a few drizzles of oil.

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Remove the keema from heat and garnish with chopped cilantro. Serve with hot bread.

Tips from Chef's

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