Beef Mince Keema with Green Peas is a dish rich in cultural history and culinary tradition, offering a perfect combination of robust flavors, vibrant colors, and heartwarming satisfaction. This dish has its origins rooted in the vibrant tapestry of Indian cuisine, where the use of aromatic spices and diverse ingredients creates meals that are both nourishing and deeply flavorful.
The word “keema” (also spelled as kheema or qeema) traditionally refers to minced meat, often cooked with a medley of spices, vegetables, and sometimes even lentils or potatoes. Keema dishes trace their origins to the Mughal Empire in India, where Persian and Central Asian influences shaped the culinary landscape. Over the centuries, keema has become an integral part of Indian households and street food culture, offering endless possibilities and regional adaptations. Its versatility and comforting nature make it a dish suited for both lavish feasts and simple weekday meals.
In this version, tender beef mince takes center stage, supported by a carefully curated symphony of spices such as ground cumin, coriander, turmeric, and chili powder. These ingredients not only impart warmth and depth but also create an earthy foundation for the dish. The addition of garam masala—a blend of aromatic spices—toward the end elevates the flavor profile, leaving a lingering fragrance that is quintessentially Indian.
Green peas, either fresh or frozen, are an important component, introducing a pop of color and a subtle sweetness that balances the intensity of the spices. In traditional Indian cooking, peas are a common companion to minced meat, providing contrast in texture and taste. Their inclusion also aligns with the idea of seasonal cooking, as peas are abundantly harvested during cooler months in India, but their frozen counterparts ensure this dish can be enjoyed year-round.
The preparation process is intentionally straightforward yet deeply satisfying. It begins with a base of sautéed onions, garlic, and ginger—known as the trinity in Indian cuisine—for a flavor-packed start. The addition of chopped tomatoes, another staple in Indian cooking, forms a tangy, slightly sweet sauce that binds the ingredients together. Simmering the blend allows the beef to absorb the spices while becoming tender and irresistibly flavorful.
While the dish is rich and hearty, it remains highly adaptable. It can be served with traditional Indian flatbreads like naan or roti, fluffy basmati rice, or even crusty bread for a fusion twist. A sprinkle of freshly chopped cilantro and a squeeze of lime add freshness and brightness to the bold flavors, making it a well-rounded meal.
This recipe bridges tradition with accessibility, offering home cooks a simple yet authentic rendition of a classic dish. Whether you’re exploring the world of Indian cuisine for the first time or seeking a nostalgic taste of keema, this Beef Mince Keema with Green Peas delivers the warmth, comfort, and layering of flavors that Indian cooking is renowned for. Perfect for a cozy family dinner, this dish truly embodies the essence of food as a communal and soul-satisfying experience.

Beef Mince Keema with Green Peas
Ingredients
2 tablespoons vegetable oil - Preferably mustard or sunflower oil for an authentic flavor
1 medium onion - finely chopped
3 cloves garlic - minced
1 inch ginger - grated
500 grams ground beef (minced beef) - freshly ground or hand-cut for the best texture
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric powder
1 teaspoon chili powder - Adjust according to spice preference
1 cup tomatoes - chopped; canned or fresh
1 teaspoon garam masala
¼ cup cilantro - fresh, chopped, for garnish
Instructions
- Heat oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown, about 5-7 minutes.
- Add the minced garlic and grated ginger. Stir well until fragrant, about 1-2 minutes.
- Increase the heat to medium-high and add the beef mince. Cook until the meat is browned and cooked through, breaking it up with a wooden spoon, for about 6-8 minutes.
- Stir in the ground cumin, coriander, turmeric, and chili powder. Cook for another 2 minutes to blend the spices well.
- Add the chopped tomatoes and cook until they break down, about 5 minutes. Season with salt to taste.
- Reduce heat to low, add the green peas and cover the pan. Let it simmer until the peas are cooked, about 5 minutes if using fresh or 3 minutes if using frozen.
- Sprinkle garam masala over the keema, stir to combine and let it rest for a minute off the heat.
- Garnish with fresh cilantro before serving.