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.
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.
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 tablespoon Cooking oil
- 1 stick Cinnamon
- 2 Cardamom pods elichi, green
- 4 Cloves lavang
- 2 Bay leaves tage patta
- 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
- ½ teaspoon Garam masala
- 1 tablespoon Fenugreek leaves Kasoori methi (optional)
- ½ cup Cilantro chopped
- 1 tablespoon Lemon juice
Instructions
- Ground beef - Add 1 cup water to the ground meat and set aside - this will prevent lumps in the curry2 tablespoon 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 teaspoon Ginger, 1 teaspoon 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 teaspoon Bottle masala, ½ teaspoon 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 ½ to 1 cup)250 grams Ground beef, 1 tablespoon Lemon juice, 1 tablespoon 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.½ 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
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