Keema Matar Recipe – Pakistani Special
Keema Matar Recipe is a classic North Indian curry featuring minced meat cooked with peas, onions, tomatoes, and warm aromatic spices. This hearty and comforting dish offers rich flavor in every bite, with juicy keema, tender peas, and a beautifully spiced masala. Perfect for weeknight meals, festive gatherings, or traditional Indian home-style cooking, it pairs wonderfully with roti, rice, or naan for a satisfying, wholesome meal.
- Prep Time10 min
- Cook Time25 min
- Total Time35 min
Haleem Ingredients:
Keema Matar Ingredients:
- 400g minced meat (mutton or beef or chicken)
- 1 cup green peas
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 2–3 green chilies, slit
- 1 tbsp ginger-garlic paste
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 bay leaf
Spices:
- 1 tsp turmeric
- 1 tsp red chili powder
- 1½ tsp coriander powder
- 1 tsp garam masala
- Salt to taste
Optional:
- Fresh coriander for garnish
- ½ tsp kasuri methi
Keema Matar Instructions:
Heat oil in a pan and add cumin seeds and bay leaf.
Add chopped onions and sauté until golden.
Stir in ginger-garlic paste and green chilies; sauté until fragrant.
Add tomatoes and cook until soft and oil separates.
Mix in turmeric, chili powder, coriander powder, and salt.
Add minced meat and cook on high heat for 3–4 minutes.
Lower heat, cover, and cook for 8–10 minutes until keema releases moisture.
Add peas and mix well.
Pour in a little water if needed and simmer for 10 minutes.
Finish with garam masala and kasuri methi.
Garnish with fresh coriander and serve hot.
Recipe Notes :
Use mutton keema for a richer, more traditional flavor, or chicken for a lighter version.
Sauté onions until deep golden for a richer masala base.
Add hot water gradually to adjust consistency without diluting flavor.
A pinch of kasuri methi enhances aroma and gives an authentic finish.
Let the curry rest for 10 minutes before serving for deeper flavor.
