Indian Kheema Matar (Beef with “Peas” and Mint)


Indian Beef with Mint "Kheema Matar"

Indian Beef with Mint “Kheema Matar”

This dish can be made with either ground lamb or ground beef and is equally good with both.  It is traditionally cooked with peas and served atop basmati steamed rice.  But I found it just as good with small cut frozen green bean pieces.  On a low-carb regimen, I serve mine over a bed of stir-fried shredded cabbage, which I found even tastier than over rice, actually!    The nutritional info below does not include the cabbage.  My husband and I found my first attempt at Kheema Matar, which we have often had at Indian restaurants, to be pretty darn good!  It has rapidly moved into my quick and easy recipes category.

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1 lb. ground beef or lamb

1 T. oil (light olive or coconut)

1 medium onion, chopped

1 clove minced garlic

½ tsp. minced ginger

¼ tsp. cayenne pepper

½ tsp. turmeric

1 tsp. ground coriander

¼ tsp. salt

2 plum tomatoes, finely chopped

½ c. frozen cut green beans, cut again into halves

1 carrot, cut into small dice

2 T. chopped cilantro

2 T. chopped fresh mint (I use spearmint)

½ jalapeno, seeded and finely chopped

1½ tsp. my Garam Masala


Place carrots and green bean pieces in small amount of water in saucepan and cook just until tender crisp.  Add oil to large skillet.  Brown chopped onion.  Add meat and break apart as it browns.  Add garlic, tomatoes, jalapeno and all spices except mint and cilantro.  Lower heat to simmer, cover and cook 15-20 minutes until tomatoes and onion well cooked.  Now add the drained carrot/bean mixture, cilantro and mint and stir well.  Cover again and cook additional 5-10 minutes or so for flavors to blend well.  Serve atop bed of shredded stir-fried cabbage or basmati rice.

NUTRITIONAL INFO: Serves 4, each serving contains:

187 calories

23.8 g  fat

7.55 g carbs, 2.38 g fiber, 5.17 NET CARBS

23.8 g  protein

620 mg sodium

6 comments on “Indian Kheema Matar (Beef with “Peas” and Mint)

    • Yes. Low carb diets are higher fat diets than most are used to. But once your body converts to burning fats over carbs, it NEEDS that fat for fuel. It can’t get enough from protein since this is only a moderate protein diet. You can cut fat in some recipes to lower calories, but but this is just not a low-calorie diet. If you’want/need low-cal or low-fat, you need to be looking into Weight Watchers, not low-carb.


  1. The recipe author got the spices and ratios absolutely perfect! This is probably our favorite dish. After making it many times exactly as indicated, we made the following changes that others may like.

    First, instead of 1 pound of ground beef we use 1/2 pound ground turkey and 1/2 pound bulk pork sausage. Brown them together and mix well so the sausage flavor gets well into the turkey.

    We put the green beans and onions in the skilled with oil on high heat first, not later. Brown till the green beens and onions start to get slightly crispy. Then add the meat.

    At the very end, we scoot the mixture to the sides and open up an area in the center of the pan. We add about 1/2 cup of heavy whipping cream. Then about 2 or 3 teaspoons of yellow curry powder and whisk it to mix it in with the cream. Let come to a simmer, then mix all well. This makes it more of a curry… but delicious variation!


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