Chiman’s Kheema Mattar Spice Blend


Chimans Kheema Mattar Spice Blend is a great curry for everyone and so simple to prepare.

Can be stored in the fridge and eaten a couple of days on the trot, with different accompaniments for variety!

32 in stock


How to make Chiman’s Kheema Mattar Spice Blend in a thermal cooker – Medium Hot.

This can be cooked in a Thermal Cooker if you have one using the instructions below.

If you don’t have a thermal cooker this spice blend can be cooked in the conventional way using the instructions on the packet but remember you will not save up to 80% on cooking fuel.




  • Chimans Kheema Mattar Spice Blend
  • 450g minced meat
  • 4 cloves garlic, coarsely crushed
  • 6tbsp vegetable oil or ghee
  • 2 onions finely sliced
  • 200ml water
  • 25g ground almonds
  • 400g tin chopped tomatoes
  • 115g frozen peas
  • fresh coriander to garnish



  1. Heat the oil in the inner pot over medium heat and fry the onions until golden brown.
  2. Add garlic and spices. Stir fry for 1 minute.
  3. Add tomatoes, mince, and water.
  4. Bring to the boil, stirring frequently.
  5. Add the peas and turn down the heat and simmer for 5 minutes.
  6. Turn off the heat and put the inner pot into the insulated outer container and shut the lid,
  7. Cook without power for a minimum of 1 hour.
  8. Serve garnished with fresh coriander.



  • Chiman’s spice mixes have a long best before time, however are safe to use after that time. They simply lose some flavour.
  • If you are cooking for less than 4 people you could freeze some of the cooked meal or only use half the packet.
  • If you find the food too spicy or too hot, simply use less than the whole sachet of spices according to taste.
  • If you like more of a chilli kick, add some fresh chopped chilli to the dish or serve in a small bowl so that everyone can have exactly the amount they like.
  • If you find your mouth burning, resist the temptation to drink water. Instead, have a spoonful of yogurt or a lassi drink.
  • We often get asked which oil to use – vegetable oil is the best option as it is light, doesn’t affect the flavour of the spices and it’s healthy too!
  • Best for kids (and adults!) who like a mild curry: Kofta Bhoona (let them roll the balls themselves); Chicken Korma; Chicken Tikka Masala; Cauliflower & Spinach Bhaji
  • An anonymous tip: Try adding a few green peas to the Spicy Chick Peas. It adds colour without upsetting the balance of the dish



Cumin, Sea Salt, Cinnamon, Tumeric, Chilli, Ginger, Black Pepper

Additional information

Weight 0.05 kg


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