Aloo Matar Keema: Spicy Minced Beef, Potato & Pea Curry

Aloo Matar Keema, a vibrant and flavorful Indian curry, combines the comforting warmth of potatoes and peas with the rich depth of spiced minced beef. This hearty dish offers a delightful balance of textures and tastes, from the tender potatoes and succulent keema to the aromatic spices that dance on your palate. The fragrant blend of ginger, garlic, chilies, and warming spices creates a truly irresistible culinary experience, perfect for a cozy evening meal or a special occasion. It's a dish that’s surprisingly easy to master, even for novice cooks.

This recipe provides a simple yet effective approach to preparing authentic Aloo Matar Keema, ensuring a delicious result every time. Ready to embark on a culinary journey filled with aromatic spices and satisfying flavors? Let's dive into the step-by-step guide to create this incredible dish.

Tools Needed

  • Pan
  • Wooden spoon
  • Fork (optional)

Ingredients

  • Ground beef (or minced beef)
  • Large chopped onion: 1
  • Chopped green chili
  • Garlic and ginger paste
  • Potatoes: Generous handful
  • Blended canned tomatoes: 1
  • Tomato paste: 1 tablespoon
  • Frozen peas
  • Coconut oil
  • Bay leaves: 2
  • 2-inch cinnamon stick or cassia bark: 1
  • Cardamom pods
  • Kashmir chili powder
  • Coriander garam masala
  • Turmeric
  • Kasuri methi (dried fenugreek leaves)
  • Bird's eye or Thai chilies: Few, split in half
  • Water
  • Mango chutney
  • Fresh coriander (cilantro): Few handfuls

Step-by-Step Instructions

Step 1. Sauté Aromatics and Brown the Keema

  • Heat coconut oil in a pan over medium heat. Add whole spices (bay leaves, cinnamon, cardamom) and cook for 90 seconds, crushing cardamom pods to release flavor.
  • Add chopped onion and green chili. Cook for 10 minutes, stirring occasionally, until softened. Add salt.
  • Add garlic and ginger paste. Cook for another 10 minutes until softened.
  • Add ground beef and break it into small pieces with a spoon or fork. Cook for 5-6 minutes until water evaporates and only fat remains.
Heat coconut oil in a pan over medium heat. Add whole spices (bay leaves, cinnamon, cardamom) and cook for 90 seconds, crushing cardamom pods to release flavor.Add chopped onion and green chili. Cook for 10 minutes, stirring occasionally, until softened. Add salt.Add garlic and ginger paste. Cook for another 10 minutes until softened.Add ground beef and break it into small pieces with a spoon or fork. Cook for 5-6 minutes until water evaporates and only fat remains.
Sauté Aromatics and Brown the Keema
  • Add turmeric, Kashmir chili powder, and coriander. Stir for a couple of minutes. Add 2 tablespoons of water if needed to prevent sticking.
Add turmeric, Kashmir chili powder, and coriander. Stir for a couple of minutes. Add 2 tablespoons of water if needed to prevent sticking.
Sauté Aromatics and Brown the Keema

Step 2. Simmer with Tomatoes and Potatoes

  • Add the blended tomato mixture (canned tomatoes and tomato paste). Bring to a boil, then simmer with the lid on for 10 minutes.
  • Add potatoes (2-inch cubes), coriander stems, and garam masala. Stir well. Bring to a boil, then add enough water to cover the potatoes (about 1 cup).
  • Add split green chilies (optional). Simmer with the lid on for 20 minutes, or until potatoes are soft.
Add the blended tomato mixture (canned tomatoes and tomato paste). Bring to a boil, then simmer with the lid on for 10 minutes.Add potatoes (2-inch cubes), coriander stems, and garam masala. Stir well. Bring to a boil, then add enough water to cover the potatoes (about 1 cup).Add split green chilies (optional). Simmer with the lid on for 20 minutes, or until potatoes are soft.
Simmer with Tomatoes and Potatoes

Step 3. Finish and Garnish

  • Add peas and chopped cilantro. Stir for 2-3 minutes.
  • Stir in mango chutney for sweetness (optional). Add extra salt if needed. Remove whole spices.
Add peas and chopped cilantro. Stir for 2-3 minutes.Stir in mango chutney for sweetness (optional). Add extra salt if needed. Remove whole spices.
Finish and Garnish

Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe

Tips

  • Lamb is traditionally used instead of beef.
  • Adjust the amount of chili to your preferred spice level.
  • Brown sugar can be used as an alternative to mango chutney.

Nutrition

  • Calories: 600-700
  • Fat: 30-40g
  • Carbs: 50-60g
  • Protein: 40-50g

FAQs

1. Can I use lamb instead of beef for the keema?

Yes! Lamb keema works wonderfully in this recipe. Adjust cooking time as needed, as lamb may take slightly longer to brown.

2. What if I don't have fresh peas? Can I use frozen?

Absolutely! Frozen peas work perfectly. Add them during the last 5-7 minutes of cooking.

3. How can I make this dish spicier or milder?

For spicier keema, add more green chilies or a pinch of cayenne pepper. For a milder version, reduce the amount of chilies or omit them altogether.


Your aromatic and flavorful Aloo Matar Keema is now ready to be enjoyed! Serve it hot with fluffy rice or naan bread for a truly satisfying meal. Savor the delicious blend of spices and textures, and don't hesitate to experiment with different spice levels to find your perfect balance.