Kheema Matar Curry

How to make a Kheema Matar Curry.

Ingredients: Serves 4-6

  • 1/2 kg (about 1lb) of minced meat
  • 1 large onion (diced)
  • 4 ounces of peas
  • fresh chillies (as many as you like)
  • 2 hard-boiled eggs
  • 2cm of fresh ginger
  • 4 cloves of garlic
  • 1/2 teaspoon of turmeric
  • 1 tablespoon of ground almonds
  • 1/2 teaspoon of garam masala
  • 2 teaspoons of ground coriander
  • 1 teaspoon of cumin seeds
  • 200g of chopped, tinned tomatoes, or 3-4 fresh tomatoes
  • 1 teaspoon of salt
  • 1 tablespoon of yoghurt
  • 3/4 cup of water
  • fresh coriander leaves
  • Optional: a small handful of finely sliced red capsicum and a chopped fresh tomato


  1. Fry the cumin seeds until they start to pop, then add the chillies, onion and finely chopped ginger and garlic.
  2. Saute, then add the turmeric and coriander.
  3. Add the mince and cook until it is well browned.
  4. Add the tomatoes with all their juice and cook for about 10-15 minutes.
  5. Stir in the salt, yoghurt and the water and cover the pan and cook for another 20 minutes.
  6. Add the peas and simmer until the peas are tender.
  7. Just before serving, stir in the ground almonds and simmer for just a couple of minutes.
  8. Then stir in the garam masala.
  9. Transfer to a bowl and arrange the sliced eggs.
  10. Garnish with coriander leaves, sliced capsicum and fresh tomato.
  11. Serve with rice and enjoy!
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