Beef keema with peas is spiced ground beef cooked down with onion, garlic, ginger, tomatoes, and green peas — a straightforward one-pan meal that’s ready in 45 minutes. The spice list looks long but every item is a pantry staple, and the technique is no harder than a basic meat sauce. It reheats well and tastes better the next day, which makes it genuinely useful on a busy week.
Why this recipe works
Two things matter here. First, browning the beef properly — not just cooking it through, but letting it sit on medium-high heat long enough to get some color before you stir. That browning builds a savory base that the spices then stick to. Second, adding the garam masala at the very end, off the heat. Garam masala contains volatile aromatics that cook off fast; stirring it in after the pan comes off the burner means you actually taste it in the finished dish rather than losing it to steam.
Mistakes to avoid
- Skipping the fat render on the onions. Rushing the onions to a pale-golden stage instead of a deep golden-brown means the base tastes raw and sweet rather than savory. Give them the full 5–7 minutes even if it feels slow.
- Adding too much liquid. Keema should be moist but not soupy. If your tomatoes release a lot of water, keep the heat at medium and leave the pan uncovered until the excess liquid cooks off before you add the peas.
- Not checking the internal temperature. Ground beef must reach 160°F (71°C). Color alone isn’t reliable — a quick-read thermometer takes two seconds and removes the guesswork.
- Underseasoning before the peas go in. Salt the dish after the tomatoes break down, not at the end. Salting early gives the seasoning time to work into the meat rather than sitting on top of it.
- Using frozen peas straight from a large bag. Measure out what you need and let them sit at room temperature for a few minutes first. Ice-cold peas dropped into a hot pan drop the temperature fast and can make the meat around them go rubbery before they heat through.
Make-ahead notes
Keema is one of the better ground beef dishes for cooking ahead. Once cooled, it keeps in an airtight container in the fridge for up to 4 days — the spices deepen overnight, so day-two portions are genuinely better. For longer storage, freeze in individual portions (roughly 1-cup servings work well) for up to 3 months; thaw overnight in the fridge. Reheat in a small saucepan over medium-low with a splash of water to loosen it, stirring until it hits 165°F (74°C) throughout — skip the garnish at the cooking stage and add fresh cilantro only when serving, so it doesn’t go slimy in storage.
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 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 cup green peas - fresh or frozen
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.
Notes
Nutrition
Frequently asked questions
Can I use a leaner ground beef, like 90/10?
Yes, but the finished dish will be drier and less rich. If you go lean, add an extra tablespoon of oil when browning the meat to compensate for the reduced fat.
How spicy is this with 1 teaspoon of chili powder?
At 1 teaspoon it’s mild-to-medium — noticeable warmth but nothing sharp. If you’re cooking for kids or heat-sensitive eaters, drop it to ¼ teaspoon; if you want real heat, go to 1½ teaspoons or add a finely chopped green chili with the garlic.
Do I need to drain the fat after browning the beef?
Only if there’s a significant pool of it — more than a tablespoon or two. A little fat left in the pan carries flavor and helps the spices bloom; too much makes the finished dish greasy and can cause the tomatoes to separate.
Can I substitute lamb mince for the beef?
Yes, and it works very well. Lamb has a stronger flavor that holds up to the spice mix; cook it to the same 160°F (71°C) internal temperature and expect slightly more rendered fat to drain off.
What’s the best way to serve this if I’m portioning it out for several meals?
Cook a large batch of basmati rice separately and store it in its own container — rice and keema stored together turn mushy. Portion the keema into individual containers and pair with rice, roti, or flatbread at serving time.
More mince recipes to try
- Anglo-Indian Curry Pie
- Lamb Spinach Curry Delight
- Quick Lamb Coconut Rendang
- Spicy Beef Stuffed Peppers
