Keema matar
2
Points®
Total time: 1 hr 13 min • Prep: 20 min • Cook: 53 min • Serves: 4 • Difficulty: Easy
Made from ground meat and peas and seasoned with spices, this dish from the Indian subcontinent shows that simply prepared food can indeed yield rich, intricate flavor. The rich flavor comes from sautéing the spices first until they toast slightly and release their rich fragrance and flavor, rather than stirring them into the sauce at the end of the cooking time. When browning and breaking up the ground beef, keep the chunks between 1/2 to 3/4 of an inch for the most appetizing texture in the finished dish. You can substitute ground chicken for the ground beef, if you like.
Ingredients
Vegetable oil
2 tsp
Red onion
1 medium, thinly sliced
Fresh ginger
1 Tbsp, fresh, peeled and minced
Table salt
1 tsp
Ground cumin
1 tsp
Ground coriander
½ tsp
Ground cardamom
¼ tsp
Cayenne pepper
¼ tsp
Cinnamon stick
1 average, about (4-inch)
Uncooked lean ground beef
1 pound(s), (10% or less fat)
Uncooked potato
¾ pound(s), all-purpose, peeled and cut into 1⁄2-inch cubes
Canned diced tomatoes
14½ oz
Water
½ cup(s)
Frozen green peas
1 cup(s)
Plain fat free yogurt
3 Tbsp
Cilantro
⅓ cup(s), fresh, chopped
White pita
1 large, (about 4-ounce) nan (Indian flatbread), or lavash bread, cut into eighths
Instructions
1
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 6 minutes. Stir in the ginger, 1⁄2 teaspoon of the salt, the cumin, coriander, cardamom, cayenne, and cinnamon stick. Reduce the heat to low and cook, stirring constantly, until the spices are very fragrant, about 4 minutes.
2
Add the beef to the skillet. Cook over medium heat, breaking up the meat with a spoon, until it browns, about 6 minutes. Add the potatoes, tomatoes, water, and the remaining 1⁄2 teaspoon salt; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 30 minutes.
3
Add the peas and yogurt to the skillet, stirring until the yogurt is blended. Cook, uncovered, over medium-high heat until the mixture thickens slightly, about 7 minutes. Remove the cinnamon stick.
4
Spoon the keema matar into a large bowl, then sprinkle with the cilantro. Serve with the nan. Yields 1 1⁄4 cups keema matar with 2 pieces nan per serving.
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