Name: Bottle Masala Kheema Mattar
Prep time: 5 min
Cook time: 13 min
Total time: 18 min
Ingredients: 250 grams Ground beef (Kheema); 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; 1 tbsp Fenugreek leaves (Kasoori methi (optional)); 1/2 cup Cilantro (chopped); 1 tbsp Lemon juice; 2 tbsp Cooking oil; 1 stick Cinnamon; 2 Cardamom pods (elichi, green); 4 Cloves (lavang); 2 Bay leaves (tage patta)

Bottle Masala Kheema Mattar

Today, we take the classic kheema mattar and give it an East-Indian twist with some 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.

Ground Beef with Peas made with Bottle Masala — Kheema Mattar with Peas in Bottle Masala

Using bottle masala makes this dish a very simple, easy and of course, very East-Indian. If you don't have bottle masala you can still make this dish using my recipe without bottle masala (video recipe)

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Ground Beef curry with peas and East Indian Bottle Masala — Kheema Mattar curry recipe

Bottle Masala Kheema Mattar

5 from 1 vote

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Prep Time: 5 mins

Cook Time: 13 mins

Total Time: 18 mins

Calories: 245kcal

$10

Adjust Servings Here: 4 servings

We take the classic kheema mattar and give it an East-Indian twist with some 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.

Ingredients

250 grams Ground beef Kheema
1 cup Onions chopped finely
1 teaspoon Ginger grated
1 tsp Ginger grated
4 Curry leaves
1 cup Tomatoes finely chopped
2 teaspoon Bottle masala
1 tablespoon Fenugreek leaves Kasoori methi (optional)
½ cup Cilantro chopped
1 tablespoon Lemon juice
2 tablespoon Cooking oil

Whole Spices

1 stick Cinnamon
2 Cardamom pods elichi, green
4 Cloves lavang
2 Bay leaves tage patta

Instructions

Add 1 cup water to the ground meat and set aside - this will prevent lumps in the curry
Saute whole spices and onions in oil until transclusent
Add garlic, ginger, and curry leaves - saute 30 seconds more
Then, add tomatoes and bottle masala - cook for 2 minutes until fragrant
Add, ground meat - cook on medium-high so the water evaporates.
Then add methi, lemon juice and season with salt and pepper
Add half the cilantro. If necessary add a little more water
Cover and cook for 10 minutes
Taste and adjust seasoning, then add remaining cilantro
Server with chapati, roti or steamed rice

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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

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