Keema Matar (Indian Spiced Ground Meat with Peas)

Keema Matar is semi - dry curry in which minced or ground meat is cooked with green peas and seasoned with garam masala. Leftover keema makes a great filling for stuffing parathas, samosas or making Indian style wraps. It is also popular for making biryanis.

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Serves 4

  • 1 lb (450 g) lean minced beef or lamb
  • ½ - ¾ cup grean peas (fresh or frozen)
  • 1 onion, chopped finely
  • 2 tbsp garlic-ginger paste
  • 1 small cinnamon stick
  • 4 green cardamoms
  • 1 bay leaf
  • ¼ tsp turmeric powder
  • ½ -1 tsp chilli powder
  • 1 tsp coriander powder
  • ½ cumin powder
  • ½ tsp garam masala powder
  • 1 tbsp ginger julienned
  • 2 tomatoes pureed
  • 1 tbsp cream or half and half (optional)
  • 1 tbsp ginger-garlic paste
  • 1 tomato, pured
  • 2 tbsp oil
  • 1 tbsp coriander leaves (chopped) to garnish
  • 1 green chilli (to garnish)
  • salt to taste

How to make Keema Matar:

  1. Heat oil in a non sticking frying pan. Add cumin seeds. Stir for 30 seconds.
  2. Add onions and saute until translucent.
  3. Next add the ginger-garlic paste and saute for a minute on low heat.
  4. Add the cinnamon stick, green and black cardamoms, bay leaf. Continute frying till onion is golden brown.
    1. Now add turmeric powder, chilli powder, coriander powder, cumin powder, garam masala, salt. Mix well and sauté stiring ocasionally for 3-5 minutes or till meat is light brown.
  5. Add tomato pure and mix gently. Cover an cook for about 10 minutes until the mince is semi dry and the mixture starts separating from the oil.
  6. Uncover, add the peas ad continue cooking over a low heat for aditinal 5-7 minutes. Garnish with coriander leaves, chili (whole or finely chopped) and serve hot with roti or paratha.

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