Kitchen Recipe Collection
Indian Keema Matar
A robust, highly spiced, and comforting dry curry made with minced meat (usually lamb or mutton) and sweet green peas.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- minced meat (lamb, mutton, or chicken)
- green peas (matar)
- onions
- tomatoes
- ginger-garlic paste
- yogurt
- coriander powder
- cumin powder
- garam masala
- whole spices (cardamom, cinnamon, cloves, bay leaf)
Equipment
- Heavy-bottomed pan or wok
Instructions
- 1
Heat Oil and Spices
Heat oil or ghee in a heavy-bottomed pan. Add a bay leaf, cinnamon stick, cloves, and black cardamom. Let them sizzle.
- 2
Sauté Onions
Add finely chopped onions and sauté on medium heat until they turn a deep golden brown.
- 3
Add Aromatics
Stir in a generous amount of ginger-garlic paste and cook for 2 minutes until fragrant.
- 4
Cook Tomatoes
Add finely chopped tomatoes and cook until they break down completely into a mushy paste and oil separates.
- 5
Add Dry Spices
Lower the heat and add turmeric, red chili powder, coriander powder, and cumin powder. Mix well.
- 6
Brown the Mince
Turn the heat up to high and add the minced meat (keema). Break up any lumps constantly with your spatula.
- 7
Bhunao (Searing)
Keep stirring and searing the meat on high heat for 7-10 minutes until it changes color completely and the juices evaporate.
- 8
Add Yogurt
Lower the heat and stir in a few tablespoons of whisked yogurt. This adds richness and tenderizes the meat.
- 9
Simmer
Cover and cook on low heat for 15-20 minutes until the minced meat is fully cooked and tender.
- 10
Add Peas
Add the green peas and a little water if the mixture is too dry. Cook for another 5-7 minutes.
- 11
Add Garam Masala
Once the oil separates clearly from the meat, sprinkle garam masala and fresh slit green chilies.
- 12
Garnish and Serve
Garnish heavily with chopped coriander leaves. Serve hot with buttery Pav (buns), Naan, or Parathas.
Cooking Tips
- The most critical step is the 'Bhunao' (searing) of the minced meat. Do not rush this; searing it well removes any raw meat smell and intensifies the flavor.
- The minced meat should not be washed excessively, as it will lose its flavor and become soggy.
Variations
- Keema Aloo: Substitute the green peas with small cubes of potatoes.
Chef's Notes & Storage
- A beloved dish in Indian households and iconic street food cafes (Irani cafes) in Mumbai, usually eaten with fresh bread rolls.
Nutrition Estimate
410 calories · 35g protein · 14g carbs · 24g fat · 4g fiber per serving
