Beef Mince Curry with Peas

This beef mince curry recipe is an Indian classic made with peas. Very similar to chili with minced meat and beans, but here we use ground beef and frozen peas instead. This simple and easy recipe uses popular curry powder and garam masala available in most supermarkets. This means you do not need a fully stocked Indian pantry.

Table of Content

• Why make this curry recipe
• Ingredients and substitutes
• Beef mince curry with peas - Keema curry
• Tips for success
• More Indian recipes
• Frequently asked question
• You may also like
• Printable Recipe
• Join the conversation

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One of my absolute favorite things as a kid was minced meat. And my mom never failed to create wonderful Indian, as well as non-Indian dishes for us, such as this minced beef curry.

If you love Indian food and have been to an Indian restaurant, you probably saw this dish on the menu often under the name Kheema Mattar Masala.  Kheem is minced meat, 'mattar' means green peas, and masala means spice. So basically this is minced meat with peas cooked in Indian spices.

Why make this curry recipe

• If you're looking for the easiest curry that's also quick to make, then this is it. It takes only 20 minutes to cook.
• It uses easy-to-find spices like curry powder and garam masala and a tomato-based gravy. It absorbs all those wonderful flavors. As a result, it is a rich, creamy, and delicious sauce.
• Today, am serving it with Indian chapati, and Indian spiced potatoes. But, you can also use basmati rice, naan bread, turmeric rice, pilaf, vegetable. When I'm looking for a low-carb option, I eat cauliflower rice. My cauliflower rice works great for me in place of steamed rice.

Ingredients and substitutes

• Beef - Ideally, you can use any minced meat or ground meat. I have tried it with beef, turkey, lamb, and chicken. They all taste delicious but my favorite is still the beef. If you do use chicken I highly recommend using the ground chicken thigh and reduce the cooking time.
• Onion - You can use brown or white onions, Make sure to let them sweat and cook down. The sweetness it adds when caramelized makes a big difference.
• Ginger/garlic - Always use fresh ginger and garlic cloves for Indian cooking. I recommend mincing or grating these as it really blends well in the sauce.
• Paprika - I love adding sweet paprika when I cannot add cayenne or hot paprika because my kids are small. It really gives the curry a nice rich color. If you love spicy food, go ahead and add cayenne or chilly powder instead.
• Fenugreek powder - This is a dried herb with a slightly bitter taste and is not commonly found. Feel free to omit it.
• Curry powder – I used my homemade curry powder as well as garam masala. These can be easily found in most supermarkets these days.
• Fresh herbs - I like using cilantro in Indian cooking but you can also use a combination of parsley and mint.
• Optional ingredients -
  • Yogurt - if you want a creamy texture to the curry add 2 tablespoon of plain yoghurt or sour cream at thend of cooking.
  • Veggies - you can also add dices carrots and potatoes to the curry along with the green peas.
  • Beef stock - I used water to make this curry but you can also use chicken or beef stock.

Beef mince curry with peas - Keema curry

• In a saute pan or cast-iron skillet saute onion in the oil over medium heat for two minutes until translucent. Add garlic, ginger and bay leave - Saute another minute or two.
  Pro tip - cook the onions on medium-low letting them sweat and lightly caramelize.
• Next, add the curry powder, paprika, garam masala, fenugreek powder, and chopped tomatoes. Saute well for 2 to 3 mins on low until fragrant about 2 to 3 minutes.
  Pro tip - cook the tomato and spices until the tomatoes are mush and a nice aroma comes from the spices.

• Add one cup of water to the ground beef and combine well. Then add the mixture to the pan along with frozen peas. Stir well, season with salt, pepper, and add the chopped cilantro or parsley and lemon juice. Bring to a boil.
  Pro tip - adding water to the ground beef will prevent lumps during cooking.

• Once the mixture comes to a boil lower the heat and cover the pot with a lid. Simmer on medium-low heat for 15 minutes.Pro tip - when cooked you will see the oil from the recipe float to the top of the curry.
• Taste and adjust seasoning and consistency.
  Pro tip - if serving chicken curry with rice you may want to have some gravy so add a little water and bring to a boil. If serving mince curry with chapati a thicker consistency is preferable.
• Sprinkle with more chopped cilantro before you serve.

Tips for success

• The recipe is very simple and very easy but please do follow the steps properly. 
• The secret to cooking Indian food is to cook the spices well at every stage. Don't make haste.
  • Saute the onions until they are translucent, let ginger and garlic go fragrant.
  • Let the tomatoes become soft, so they disappear in the sauce.
  • Cook the spices until they are fragrant.
  • If you just add ingredients quickly to the pan and cook you will have a curry with color, it will even taste good, but you will lack that depth of flavor that the process builds at every stage in the cooking process.

More Indian recipes

• Slow Cooked Beef Curry
• Butter Chicken
• Indian Lamb Curry
• Slow Cooker Indian Chicken Curry or Slow Cooker Lamb Curry
• Quick Chicken Curry - just 6 ingredients
• Lentil Chicken Curry
• Easy Prawn Curry or Easiest Fish Curry
• Meatball Kofta Curry
• Instant Pot Lamb Curry or Instant Pot Chicken Curry
• See all Indian recipes

Frequently asked question

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