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Ground Beef curry with peas and East Indian Bottle Masala

Bottle Masala Kheema Mattar

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.
Course Dinner, Lunch
Cuisine Anglo-Indian, East-Indian, Indian
Keyword beef, ground meat, kheema, mattar, mince meat
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings 4 servings
Calories 245kcal
Cost $10


  • 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)
  • ½ cup Cilantro chopped
  • 1 tbsp Lemon juice
  • 2 tbsp Cooking oil

Whole Spices

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


  • 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


Calories: 245kcal | Carbohydrates: 8g | Protein: 12g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 51mg | Potassium: 349mg | Fiber: 1g | Sugar: 3g | Vitamin A: 938IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 2mg