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Meat, South and Southeast Asian

Keema matar with chapatis

Keema matar is a North Indian dish of ground beef simmered with peas, tomatoes and spices, served with warm chapatis. For 4 people, it takes 40 minutes to make, rated very easy, at about €2.50 per person. The key to success is browning the meat well before adding the spices.

A quick dish from North India, keema matar, ground beef simmered with peas and spices, served with chapatis.

Keema matar with chapatis
Total time
40 min
Difficulty
Very easy
Cost per person
€2.50
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Keema matar is a bit like shepherd's pie, Indian style, only faster and more fragrant. The ground beef simmers gently with tomatoes that melt into the sauce, peas that keep a bit of bite, and a warm spice blend that isn't spicy hot, cumin, coriander and turmeric cooked in, garam masala and fresh coriander stirred in at the end to keep their aroma.

It's the kind of dish you can throw together on a weeknight without much thought, everything happens in one pan in about 40 minutes. Kids generally like it, the texture is close to a bolognese, and everyone builds their own plate by scooping the meat up with a warm chapati, a hands on way of eating that works for both kids and adults.

The ingredients

4 people

Butcher

  • Ground beef 600 g

Frozen foods

  • Frozen peas 300 g

Fruits and vegetables

  • Onion 2
  • Tomatoes 3
  • Garlic 3 cloves
  • Fresh ginger 20 g
  • Cilantro 4 sprigs

Pantry

  • Cuminoften in the pantry 1 tsp
  • Ground corianderoften in the pantry 1 tsp
  • Turmericoften in the pantry 1 tsp
  • Garam masalaoften in the pantry 1 tsp
  • Neutral oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Bakery

  • Chapatis 8

Allergens Gluten

The step by step recipe

  1. Cook the sliced onions in the oil until golden, then add the garlic and ginger. 8 min

    Take the time to let them turn a deep golden color.

  2. Add the cumin, coriander and turmeric, then the ground beef, and brown it well. 8 min

    Break up the meat with a spatula so it doesn't form clumps.

  3. Add the chopped tomatoes, salt and half a glass of water, and let simmer covered. 12 min

    The tomatoes should break down completely into the sauce.

  4. Add the frozen peas and continue cooking. 8 min

    No need to thaw them first, they cook directly from frozen.

  5. Finish with the garam masala and cilantro, and warm the chapatis in a dry pan. 3 min

    Heat them one minute per side, they should puff up slightly.

Our tips to get it right

  • Finely chop the onion so it almost melts into the sauce and adds body instead of leaving chunky bites.
  • If the mixture looks too watery at the end, simmer uncovered for a few more minutes to let the extra liquid evaporate.
  • Taste before serving and adjust the salt, since the spices mellow out after a long simmer.

The variations

  • Swap the ground beef for ground lamb for a richer flavor, closer to many traditional versions of this dish.
  • For a vegetarian version, replace the meat with red lentils or crumbled tofu, cutting the simmering time to about 10 minutes.
  • For young kids, cut the garam masala in half and serve the meat on the side rather than mixed into the peas.

What to serve it with

  • A cool cucumber raita
  • Basmati rice alongside the chapatis
  • A spiced chai tea

Storage

Keema matar keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, and reheats nicely in a pan or the microwave. Reheat the chapatis separately, dry in a pan, so they stay soft.

Questions about this dish

Can I use something other than chapatis?

Yes, naan bread, wheat tortillas or even basmati rice all work well instead of chapatis. The main thing is having something to scoop up the sauce.

Can I make keema matar ahead of time?

Yes, it's actually better reheated the next day since the spices have time to settle in. Cook the dish up to the point of adding the peas, then finish it just before serving.

Is fresh ginger essential?

It brings a brightness and gentle heat that's hard to replace. If you don't have any, use half a teaspoon of ground ginger instead, though the flavor will be less vivid.

What if I don't have garam masala?

You can replace it with a small amount of ground cinnamon, clove and black pepper. The dish will be a bit less complex but still tasty.

How long does it take to make a keema matar, ground beef with peas and spices, served with warm chapatis?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a keema matar, ground beef with peas and spices, served with warm chapatis?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a keema matar, ground beef with peas and spices, served with warm chapatis cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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