One-Skillet Keema Chole: A Taste of Tradition in Pakistani Cuisine (Ground Beef and Chickpea Curry)

Ground Beef and Chickpea Curry, known as Keema Chole, is a delicious and hearty dish that embodies the rich flavors of Pakistani cuisine. Just like this Pakistani-Style Chicken Bhuna.

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This delightful curry combines the robust taste of spiced ground beef with the earthy flavor of chickpeas, creating a dish that’s both filling and satisfying. The same with this Mediterranean Instant Pot Harira (Moroccan Chickpea and Lentil Soup).

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The term “keema” refers to minced or ground meat, while “chole” translates to chickpeas.

Together, they form a comforting curry that showcases aromatic spices like cumin, coriander, turmeric, and ginger.

The result is a dish that’s richly flavored, boasting a perfect balance of heat and warmth, often enjoyed with rice or flatbreads like naan, or roti. Try this Indian-Style Chapati Whole Wheat Flatbread. Goes well with any type of curry.

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Similarities Yet Distinct Differences

When comparing Keema Chole (Pakistani curry) to Indian and African curries, you’ll find some similarities, yet distinct differences.

Indian curries often feature a broader array of spices and a heavier cream base, resulting in a creamier texture.

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In contrast, African curries may use a mix of spices unique to the region, incorporating ingredients like peanuts or coconut milk, leading to varying textures and flavors.

While each cuisine has its own signature style, the core essence of combining protein with legumes can be found in all three cuisines, creating hearty, comforting meals.

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One-Skillet Keema Chole: A Taste of Tradition in Pakistani Cuisine

2 tablespoons avocado oil or other neutral oil

1 medium yellow onion, chopped

Kosher salt and ground black pepper

3 medium garlic cloves, minced

2 tablespoons fresh ginger, minced

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground turmeric

1 pound lean (90%) ground beef or ground lamb

1 15 1/2 ounce can chickpeas, drained

1 14 1/2 ounce can whole peeled tomatoes, crushed by hand

1/2 cup fresh cilantro, chopped, lightly packed

In a 12-inch skillet over medium, heat the oil until shimmering. Add the onion and 1/2 teaspoon salt, then cook, stirring occasionally, until beginning to brown, 6 to 7 minutes.

Next, add the garlic, ginger, cumin, coriander, turmeric and 1/2 teaspoon each salt and pepper; cook, stirring, until fragrant, about 30 seconds.

Add the beef and cook, stirring occasionally and breaking the meat into small pieces with a wooden spoon, until no longer pink, 4 to 5 minutes.

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Stir in the chickpeas and tomatoes with juices. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered and stirring occasionally until the tomatoes have broken down and the curry is lightly saucy, 12 to 15 minutes.

Off heat, taste and season with salt and pepper. Stir in the cilantro. Serve topped with cilantro and dollops of plain yogurt.

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It was one of the recipes readers returned to repeatedly in 2025, especially for comforting, one-pan meals.

Link “recipes readers returned to repeatedly in 2025”

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