One-Skillet Pakistani-Inspired Keema Chole (Ground Beef and Chickpea Curry)
This One-Skillet Pakistani-Inspired Keema Chole combines ground beef with chickpeas, tomatoes, fresh aromatics and warm spices for a hearty curry that comes together in a single skillet.
If you enjoy the warm spices and aromatics in this dish, my Pakistani-Style Chicken Bhuna offers another way to explore Pakistani-inspired curry flavors with chicken.
Pakistani-Style Chicken Bhuna
Keema refers to minced or ground meat, while chole refers to chickpeas. Bringing the two together creates a satisfying dish in which the richness of the beef is balanced by earthy chickpeas and tomatoes.
Rather than relying on curry powder, this recipe builds its spice foundation from cumin, coriander and turmeric, along with fresh ginger and garlic.
The spices are briefly cooked with the aromatics before the beef is added, helping their flavors and aromas develop before the tomatoes and chickpeas turn everything into a lightly saucy curry.
Serve it with rice, naan, roti or my Indian-Style Chapati Whole Wheat Flatbread to catch the flavorful sauce.
Indian-Style Chapati Whole Wheat Flatbread
Why This Recipe Works
Ground beef and chickpeas make this curry hearty and satisfying without requiring a long cooking time. The beef brings richness and savory flavor, while the chickpeas add an earthy, creamy contrast and give the dish more substance.
Cumin, coriander and turmeric are briefly cooked with the onion, garlic and ginger before the beef is added. This gives the spices a chance to become fragrant and allows the aromatics to build a flavorful foundation for the curry.
Tomatoes add moisture and acidity as they cook down, creating a lightly saucy base that coats the beef and chickpeas rather than overwhelming them.
And because everything comes together in one skillet, the ingredients build flavor in the same pan while keeping both the cooking and cleanup simple.
One-Skillet Pakistani-Inspired Keema Chole (Ground Beef and Chickpea Curry)
This simple one-skillet curry brings ground beef, chickpeas and warm spices together in a hearty meal with very little cleanup.
Once your ingredients are prepped, everything cooks in the same skillet for an easy dinner packed with savory, aromatic flavor.
Recipe Details
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Cooking Method: One-skillet, stovetop
Cuisine: Pakistani-inspired
Main Ingredients: Ground beef, chickpeas, tomatoes, cumin, coriander and turmeric
Ingredients
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
Need a substitution? View our kitchen swaps reference guide for smart, flavor-forward ingredient swaps — covering aromatics, pantry staples, dairy, proteins, and more.
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.
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.
It was one of the recipes readers returned to repeatedly in 2025, especially for comforting, one-pan meals.
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How to Store Leftovers
Allow the Keema Chole to cool before transferring it to an airtight container. Store leftovers in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or warm the curry gently in a skillet over medium-low heat. If it has thickened in the refrigerator, add a small splash of water or broth while reheating to loosen the sauce.
Keema Chole also freezes well. Transfer the cooled curry to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. For the best texture, add fresh yogurt only when serving rather than before storing or freezing.
Frequently Asked Questions
Can I use ground lamb instead of ground beef?
Yes. Ground lamb works especially well with cumin, coriander, turmeric, ginger and garlic and will give the curry a slightly richer flavor. Use it in the same amount as the ground beef.
Do I need to drain and rinse the chickpeas?
Yes. If using canned chickpeas, drain and rinse them before adding them to the skillet. This removes the canning liquid and allows the chickpeas to take on the flavors of the curry sauce.
Can I make this curry ahead of time?
Yes. This is a good make-ahead dish because the spices and aromatics continue to mingle as the curry rests. Prepare it a day ahead, refrigerate it in an airtight container and gently reheat it before serving.
Why doesn’t this recipe use curry powder?
This curry builds its flavor from individual spices rather than a prepared curry powder. Cumin, coriander and turmeric are cooked with onion, garlic and ginger to create the aromatic spice foundation of the dish.
Can I make Keema Chole spicier?
Yes. Add more cayenne or red chile flakes, or serve fresh sliced chiles alongside the finished curry. Increase the heat gradually so it complements rather than overwhelms the other spices.
Can I make this dish vegetarian or vegan?
Yes. Replace the ground beef with plant-based meat crumbles or finely chopped mushrooms. You can also increase the chickpeas or combine them with green peas and diced potatoes for a hearty vegetable version. For a vegan version, omit the yogurt garnish or use a plant-based alternative.
How do I prevent the ground beef from becoming dry?
Avoid extremely lean ground beef if possible, since a little fat helps keep the meat moist and flavorful. Break the beef into small crumbles as it cooks, and avoid cooking it longer than necessary once the meat is browned and the sauce has come together.
What should I do if my curry is too watery?
Remove the lid and simmer the curry uncovered for a few additional minutes, stirring occasionally, until the excess liquid evaporates and the sauce reaches the consistency you prefer. You can also mash a small amount of the chickpeas into the sauce to thicken it naturally.
My curry tastes flat. How can I fix it?
Taste the curry before serving and consider what it needs. A little more salt can bring the spices into focus, while a squeeze of fresh lemon juice can add brightness and balance. A spoonful of plain yogurt at serving time can provide acidity and a cool, creamy contrast to the warm spices.
Can I use dried chickpeas instead of canned?
Yes. Cook the dried chickpeas until tender before adding them to the skillet, since they will not have enough time to cook from dry in this recipe. About 1½ cups cooked chickpeas can replace one 15-ounce can.
Is this recipe gluten-free and dairy-free?
The curry itself is naturally gluten-free and dairy-free, provided the individual packaged ingredients you use are also gluten-free. The optional yogurt garnish adds dairy, so omit it or use a dairy-free alternative if needed. Serve with rice or a gluten-free flatbread rather than traditional wheat-based naan or chapati.
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