Kheema Mattar
Today, we take the classic kheema mattar and give it an East-Indian twist with bottle masala. A simple and easy recipe that gets done in less than 20 minutes. I am using beef mince but this can be made with chicken mince or mutton kheema too.
![A casserole for ground beef kheema.](https://eastindianrecipes.net/wp-content/uploads/2020/03/Ground-Beef-Kheema-2.jpg)
Using bottle masala makes this dish very simple, easy, and of course, very East-Indian. You can also make Kheema mattar without bottle masala.
Ingredients and substitutes
- Meat – I am using ground beef but you can also use a combination of ground beef and lamb. And, of course, ground chicken works just as well.
- Veggies – Make sure to chop the veggies really small so the filling is not too bulky.
- Peas – My mom made this with carrots and peas but my kids love this only with peas.
![A casserole dish with ground beef.](https://eastindianrecipes.net/wp-content/uploads/2020/03/Ground-Beef-Kheema-1.jpg)
What can you do with this ground beef?
This recipe is delicious on its own but it is also a great recipe to use as filling in other recipes For example, use it to fill in potato chops and meat-stuffed puff pastry. You can fill it in a vegetable such as bell peppers, courgettes, potatoes etc.
Tips for Success
- The water in the ground beef prevents it from becoming lumpy. That’s what gives a lovely texture to the kheema.
- If you choose to use minced chicken instead of beef cook the chicken for less time as chicken cooks quicker than beef.
- Saute the onions well. You can cook it until translucent but I like to caramelize them slightly as it adds a wonderful flavor.
- If you use lean ground beef there will be no oil floating on top after you’ve cooked it for 10 minutes.
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Ingredients
- 250 grams Ground beef Kheema
- 2 tbsp Cooking oil
- 1 stick Cinnamon
- 2 Cardamom pods elichi, green
- 4 Cloves lavang
- 2 Bay leaves tage patta
- 1 cup Onions chopped finely
- 1 tsp Ginger grated
- 1 tsp Ginger grated
- 4 Curry leaves
- 1 cup Tomatoes finely chopped
- 2 tsp Bottle masala
- ½ tsp Garam masala
- 1 tbsp Fenugreek leaves Kasoori methi (optional)
- 1/2 cup Cilantro chopped
- 1 tbsp Lemon juice
Instructions
- Ground beef – Add 1 cup water to the ground meat and set aside – this will prevent lumps in the curry2 tbsp Cooking oil, 1 stick Cinnamon, 2 Cardamom pods, 4 Cloves, 2 Bay leaves
- Saute – In a large saute pan over medium heat add the oil and whole spices. Then, add the onion, ginger, garlic, and curry leaves. Saute until the onions are translucent.1 cup Onions, 1 tsp Ginger, 1 tsp Ginger, 4 Curry leaves
- Spices – Next, add the tomatoes followed by the bottle masala and garam masala. Saute until the spices are fragrant about 2 minutes.1 cup Tomatoes, 2 tsp Bottle masala, ½ tsp Garam masala
- Ground beef – Add, ground meat – cook on medium-high so most of the water evaporates. Then, add methi and lemon juice. Season with salt and pepper. Add the cilantro and more water to make gravy (about 1/2 to 1 cup)250 grams Ground beef, 1 tbsp Lemon juice, 1 tbsp Fenugreek leaves
- Simmer – Cover the pan and cook for 10 minutes until fragrant and the oil separated on top of the curry. Taste and adjust seasoning. Garnish with chopped cilantro.1/2 cup Cilantro
Recipe Notes
- The water in the ground beef prevents it from becoming lumpy. That’s what gives a lovely texture to the kheema.
- If you choose to use minced chicken instead of beef cook the chicken for less time as chicken cooks quicker than beef.
- Saute the onions well. You can cook it until translucent but I like to caramelize them slightly as it adds a wonderful flavor.
- If you use lean ground beef there will be no oil floating on top after you’ve cooked it for 10 minutes.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you