Ingredients
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500g minced meat (mutton, beef, or chicken)
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1 cup green peas (fresh or frozen)
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2 onions (finely chopped)
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2 tomatoes (chopped or pureed)
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1 tbsp ginger-garlic paste
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2 green chilies (chopped)
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2 tbsp oil or ghee
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1 tsp cumin seeds
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1 tsp turmeric powder
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1½ tsp coriander powder
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1 tsp red chili powder (adjust to taste)
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1 tsp garam masala
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½ tsp black pepper powder
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1 tsp salt (adjust to taste)
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½ cup yogurt (optional, for richness)
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Fresh coriander leaves (for garnish)
Directions
Keema Matar is a popular and flavorful dish made with minced meat (keema) and green peas (matar), cooked with aromatic spices and a rich masala base. This dish is a staple in many South Asian households and is enjoyed for its bold flavors, versatility, and comforting taste. It pairs perfectly with a variety of Indian breads like naan, roti, or paratha, and is equally delicious with steamed basmati rice.
What makes Keema Matar truly special is its ability to be prepared in both dry and gravy versions, depending on personal preference. Whether you like it as a dry stir-fry or a mildly spiced curry, this dish can be easily adjusted to suit your taste.
Dry vs. Gravy Version – How to Make it Your Way
For a Gravy Version:
If you prefer a saucy and rich Keema Matar, follow these steps:
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After the minced meat is fully cooked, add ½ to 1 cup of water (or meat stock) to create a thick, flavorful gravy.
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Let the dish simmer on low heat for 10–15 minutes, allowing the flavors to meld beautifully into the gravy.
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For extra richness and creaminess, you can mix in ¼ to ½ cup of yogurt or coconut milk, which enhances the texture and taste of the dish.
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The end result is a lusciously spiced curry that is perfect for soaking up with bread or rice.
For a Dry Version:
If you prefer a drier and more textured Keema Matar, follow these steps:
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Cook the minced meat until all the moisture naturally released from the meat evaporates.
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Continue cooking on medium heat, stirring occasionally, until the oil separates and the keema develops a slightly crispy texture.
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Avoid adding extra water or reduce it completely before serving.
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The dry version is great as a filling for sandwiches, wraps, or stuffed parathas and works well as a side dish.
Note: Here’s the approximate nutritional breakdown per serving of Keema Matar (based on a standard recipe using minced mutton or beef): Nutritional values are approximate and may vary based on ingredients, portion sizes, and cooking methods. Please consult a nutritionist or use a food calculator for precise dietary information.
Steps
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1
Done
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Heat Oil & Sauté SpicesHeat oil in a pan and add cumin seeds. Let them splutter. Add chopped onions and sauté until golden brown. |
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2
Done
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Cook the MasalaAdd ginger-garlic paste and green chilies. Sauté for a minute. Add chopped tomatoes (or puree) and cook until soft. Mix in turmeric, coriander powder, red chili powder, black pepper, and salt. Stir well. |
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3
Done
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Cook the Minced MeatAdd the minced meat and cook on medium heat until it changes color. Stir occasionally and let it cook for 10-15 minutes, allowing the moisture to evaporate. |
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4
Done
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Add Green Peas & SimmerAdd green peas and mix well. If using yogurt, add it now and cook for another 5 minutes. Pour in ½ cup of water (if needed), cover, and let it simmer for 10 minutes. |
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5
Done
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Finish with Garam Masala & GarnishSprinkle garam masala and mix well. Garnish with fresh coriander leaves. |
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6
Done
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Serving SuggestionsServe hot with naan, roti, paratha, or basmati rice. Enjoy with a side of raita or pickle for extra flavor.😊 |
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