Quick Recipes and Easy

Keema Matar: One of Eastern Cuisine’s Finest Recipes

One of my favorite restaurants in college was small hole-in-wall establishment run by Nepalese immigrants. After my first experience there, I tried out every item on the menu. Each dish was brilliant. But, I kept coming back to one particular entrée as my all-time favorite, Keema Matar.

When I relocated away from the restaurant, I tried numerous Keema Matar recipes on the Internet. None reached the same level of quality. So after three years of trial and error, I managed to reverse-engineer this wonderful recipe. If this is your first taste of the succulent dish Keema Matar, then you’re in for the food experience of a lifetime!

Britt’s Keema Matar


1 Half of an Onion (finely chopped)
5 Tablespoons of Vegetable Oil
4 Cloves of Garlic
1 Teaspoon of Garam Masala
1 Teaspoon of Ground Ginger
1 Teaspoon of Ground Tumeric
1.5 Teaspoons of Chili Powder
1.5 to 2 Pounds of Ground Beef
1 Regular sized Can of Diced Tomatoes
1.5 Cups of Frozen Peas
1 Cup of Water
1 Sliced Green Pepper
Sprinkle of Lawry’s Seasoned Salt
Sprinkles of salt to taste


Brown hamburger in a pan, then drain and set to the side (with a sprinkle of Lawry’s that just covers the hamburger’s surface).

In the Indian pan, add vegetable oil, chopped onions, sliced green peppers, and various spices. Cook until the onions are browned, then add the hamburger and turn over gently until the oil and spices cover the hamburger. Next, add the tomatoes, peas, and water. Simmer between 2 and 3 on the stove (while covered) for at least 45 minutes.

Serve with an equal part of steamed white rice.

About the Author

Britt Gillette is the author of ‘The Dittohead’s Guide to Adult Beverages’ (Regnery 2005). He also educates people on the many benefits of brittgillette.com/gojijuice.htm Himalayan Goji Juice.

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