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Kheema: Indian Ground Beef with Peas

This Indian Kheema recipe is a quick and flavorful dish featuring ground beef simmered with a rich blend of aromatic spices, fresh tomatoes, and sweet peas. It's a hearty main course that comes together in under 30 minutes, perfect for a weeknight meal. Traditionally served with warm chapatis or pita bread, it offers a comforting taste of home-cooked Indian cuisine.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course lunch/dinner
Cuisine Indian
Servings 4 people
Calories 1758.8 kcal

Equipment

  • 1 Large Skillet Preferably a heavy-bottomed one for even heat distribution.
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Wooden Spoon or Spatula For stirring and breaking up ground beef.
  • 1 Measuring Spoons For accurate spice measurements.

Ingredients
  

Main

  • 3 tablespoons canola oil
  • 1 medium onion finely diced
  • 4 cloves garlic minced
  • One 1-inch thumb fresh ginger peeled and minced
  • 2 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon store-bought or Homemade Garam Masala recipe follows
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne optional
  • 1 pound ground beef
  • 2 medium tomatoes chopped
  • Kosher salt and freshly ground black pepper
  • 1 cup shucked fresh English peas or 1/2 cup frozen peas thawed
  • 2 teaspoons malt vinegar or apple cider vinegar
  • 1/4 cup chopped fresh cilantro plus a few extra leaves for garnish
  • 4 chapatis or pitas warmed
  • 3 large cinnamon sticks if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits
  • 3 tablespoons whole cloves
  • 1/4 cup green cardamom pods shelled, husks discarded (about 2 tablespoons of seeds)
  • 4 large black cardamom pods shelled, husks discarded (about 1 tablespoon of seeds), optional

Instructions
 

  • In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.
  • Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
  • Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.

Notes

To achieve a truly authentic flavor, consider making your own Garam Masala; the difference in aroma and depth is significant. Ensure your onions are properly golden before adding garlic and ginger, as this builds a crucial flavor base. When browning the beef, break it down well to avoid large clumps, allowing it to integrate better with the spices. Pay attention to pea cooking times: fresh English peas require more simmering than quick-cooking frozen peas to maintain their vibrant color and slight bite. The addition of vinegar at the end is vital; it brightens the entire dish and cuts through the richness of the meat and spices. Garnish generously with fresh cilantro just before serving for a pop of freshness.