Keema Matar Curry
Keema matar curry features potatoes, peas, and seasoned beef served in a robust tomato broth. Make this delicious stew in just 30 minutes!
- Prep time
- 10 min
- Cook time
- 28 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 medium Yukon Gold potatoes
- 1 large onion (peeled and quartered)
- 2 tbsp ginger paste
- 4 cloves garlic
- 1 green chile (Serrano or Birds Eye)
- 1 1/2 lbs lean ground beef (85/15 or 80/20)
- 1 1/2 tbsp curry powder
- 1/2 tsp Kashmiri chili powder
- 1/2 tsp ground fenugreek
- 1/2 tsp kosher salt
- 14 oz unsweetened coconut milk
- 14 oz diced tomatoes (drained)
- 1 cup baby peas (frozen or canned)
Instructions
- 1
Peel and cut potatoes into 1/2-inch dice, set aside.
- 2
In a food processor, puree the onion, ginger paste, garlic and green chile until a paste forms.
- 3
In a deep skillet over medium heat brown the ground beef for 3-4 minutes. Add the onion puree, curry powder, Kashmiri chili powder, fenugreek and salt. Cook another 3-4 minutes, stirring often.
- 4
Stir in the potatoes, coconut milk and tomatoes. Turn heat to Low and cook, uncovered, for another 15-18 minutes, stirring often.
- 5
Before serving, stir in frozen peas and cover for 4 minutes. Taste and season if needed. Serve with steamed rice and bread or flatbread of choice.