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Pakistani Minced Meat Curry with Green Peas and Potatoes / Aloo Matar Keema

Course Main Course
Cuisine Pakistani
Keyword Beef, Curry, Green Peas, Main Course, Main Entree, Pakistani, Potatoes
Servings 4 Servings

Ingredients

  • ½ cup neutral flavored oil
  • 1 medium onion, sliced thin
  • 1 green chili (jalapeño or serrano), stem removed
  • 2 teaspoons cumin seeds
  • ½ teaspoon ground black pepper
  • 1 pound ground beef
  • 2 medium tomatoes, diced or pureed
  • 2 tablespoons ginger garlic paste
  • 1 tablespoon tomato paste, optional
  • 1 tablespoon coriander powder
  • 1 teaspoon turmeric
  • 1 teaspoon red chili powder
  • 1 teaspoon ground cumin
  • Salt, to taste
  • 2 medium potatoes, peeled and cut into 1-inch cubes
  • 1 cup frozen or fresh green peas
  • Chopped cilantro, for garnish

Instructions

  1. Heat oil in a large vessel over medium-high heat. Add onions and cook until transparent, about 5 minutes. Add green chili, cumin seeds, and black pepper and cook until fragrant, about 2 minutes. Add beef and sauté until lightly browned.
  2. Stir in tomatoes, ginger garlic paste, tomato paste, coriander powder, turmeric, red chili powder, cumin, and salt. Reduce heat to medium, cover, and cook until the oil begins to separate from the meat and spices, about 20 to 25 minutes. Add splashes of water and stir as necessary to help tenderize the meat and to prevent burning at the bottom of the pot.
  3. Add the potatoes, peas, and ½-cup water. Cover and reduce heat to medium-low. Cook until desired consistency and the vegetables are cooked through (but still retain their shape), adding additional water as deemed necessary. Remove from heat and garnish with cilantro.