Keema Pea Curry Recipe – Authentic Indian Keema Matar with Kasuri Methi

Last Updated on 2 months by Neha Deshmukh

Keema Pea Curry Recipe – Authentic Indian Keema Matar with Kasuri Methi

Okay, let’s be real. There’s something so comforting about a good Keema Matar. This Keema Pea Curry (Keema Matar, if you’re fancy!) is a dish I grew up with, and it always reminds me of cozy family dinners. It’s a flavorful, aromatic curry that’s surprisingly easy to make, and it’s guaranteed to become a weeknight favorite. I first perfected this recipe trying to recreate my grandmother’s – and I think I’ve gotten pretty close!

Why You’ll Love This Recipe

This isn’t just another curry recipe. It’s a taste of authentic Indian home cooking. Here’s why you’ll adore it:

• Flavor explosion: The blend of spices, especially the kasuri methi, creates a truly unforgettable flavor.
• Quick & Easy: Ready in under 30 minutes – perfect for busy evenings.
• Versatile: Easily adaptable to your spice preference and dietary needs (more on that later!).
• Comfort Food: Seriously, this is soul food in a bowl.

Ingredients

Here’s what you’ll need to create this Keema Matar magic:

• 2 Tbsp vegetable oil
• ½ whole onion, finely chopped (about 150g)
• 2 tsp garlic ginger paste (about 20g)
• ½ tsp kasoor methi (dried fenugreek leaves)
• 2 tsp Indian restaurant spice mix (like garam masala, but a bit more complex – see notes!)
• 1 tsp Kashmiri chili powder
• ½ tsp kosher salt
• 2 tsp tomato paste (about 30g)
• 15 oz curry base (about 425g)
• 1 cup peas (about 150g), fresh or frozen
• 12 oz pre-cooked keema (ground meat – lamb, beef, or chicken) (about 340g)
• ¼ lemon, juiced

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Kasoor Methi: This is key. Dried fenugreek leaves have a unique, slightly bitter aroma that adds so much depth. You can find it at Indian grocery stores or online. Don’t skip it!
• Kashmiri Chili Powder: This isn’t about heat; it’s about color! It gives the curry a beautiful, vibrant red hue. If you can’t find it, regular chili powder will work, but the color won’t be as striking.
• Curry Base: Okay, this one can be a little tricky. Curry base is a pre-made sauce used in many Indian restaurants. You can find it at Indian grocery stores (often in large tubs!). It’s a huge time-saver. If you really can’t find it, you can make your own, but it’s a bit of a project. There are tons of recipes online! Different regions in India will have slightly different curry base recipes, so feel free to experiment.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, mix together your Indian spice blend, kasoor methi, chili powder, and salt. Set this aside – it’s our flavor bomb!
2. Next, dilute the tomato paste with a little water – about a tablespoon – until it has a passata-like consistency. This helps it blend into the curry smoothly.
3. Heat the vegetable oil in a large pan or pot over medium heat. Once shimmering, add the chopped onions and sauté until they become translucent, about 5-7 minutes.
4. Now, add the garlic ginger paste and cook for another minute or so, until fragrant. You’ll know it’s ready when you can really smell that lovely aroma.
5. Reduce the heat to low, add the spice mix, and stir constantly for about 30 seconds. We want to toast the spices to release their flavors, but don’t let them burn!
6. Increase the heat to medium-high, and stir in the diluted tomato paste. Cook for 30-60 seconds, stirring constantly, until the oil starts to separate from the mixture. This is a good sign – it means the tomato paste is cooked through.
7. Add 3 oz (about 85g) of the curry base and stir until it’s bubbly. Then, incorporate the remaining 6 oz (about 170g) of curry base and let it simmer for a few minutes.
8. Pour in the remaining curry base and continue to simmer until the sauce has thickened slightly, about 5-10 minutes.
9. Now for the keema! Add the pre-cooked keema to the curry and stir well to combine. Simmer for another 5 minutes, allowing the flavors to meld. If the curry is too thick, add a little extra curry base to reach your desired consistency.
10. Stir in the peas and cook for 2-3 minutes, just until they’re warmed through.
11. Finish with a squeeze of lemon juice, adjust the seasoning to your liking, and garnish with a few slices of red chili (if you like a little extra heat!).

Expert Tips

• Don’t rush the onions: Properly sautéed onions are the foundation of a good curry.
• Taste as you go: Adjust the spices and salt to your preference.
• Pre-cooked keema is your friend: It saves so much time!

Variations

Let’s get creative!

• Vegan Adaptation: Use plant-based keema (so many great options available now!) and ensure your curry base is vegan-friendly.
• Gluten-Free: Most curry bases are naturally gluten-free, but always check the label.
• Spice Level Adjustments: Add more or less Kashmiri chili powder, or a pinch of cayenne pepper, to control the heat.
• Festival Adaptations: This is a popular dish during Ramadan and Eid! My aunt always makes a huge batch for the family gatherings.

Serving Suggestions

Serve hot with:

• Steaming basmati rice
• Warm naan bread (perfect for soaking up all that delicious sauce!)
• A side of raita (yogurt dip) to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day! You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

• What is ‘curry base’ and where can I find it? It’s a pre-made sauce used in many Indian restaurants, and you can usually find it at Indian grocery stores.
• Can I use frozen keema for this recipe? Absolutely! Just make sure it’s fully thawed and drained before adding it to the curry.
• How can I adjust the spice level of this curry? Add more or less Kashmiri chili powder, or a pinch of cayenne pepper.
• What is Kasoor Methi and what does it add to the flavor? It’s dried fenugreek leaves, and it adds a unique, slightly bitter aroma that really elevates the flavor of the curry.
• Can this curry be made ahead of time? Yes! It actually tastes even better the next day, as the flavors have more time to meld.

Enjoy! I really hope you love this Keema Matar as much as my family does. Let me know in the comments how it turns out for you!