A hearty and flavorful North Indian curry featuring tender minced lamb and sweet green peas simmered in a rich, aromatic blend of onions, tomatoes, and spices. Perfect with hot rotis or naan for a satisfying meal.
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Homestyle Keema Matar with fluffy Naan – an aromatic, perfectly spiced, protein-packed comfort food.
This awadhi and north_indian dish is perfect for lunch or dinner. With 1023.29 calories and 36.24g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
0.25 cup Curd (whisked until smooth)
1 cup Green Peas (fresh or frozen)
1.5 tsp Salt (or to taste)
1 cup Water (hot)
1 tsp Garam Masala
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Sauté Aromatics
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the bay leaf, cinnamon stick, cloves, and black peppercorns. Sauté for 30-40 seconds until they become fragrant.
Add the finely chopped onions and cook for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
2
Brown the Keema (Bhunao)
Add the minced mutton to the pan and increase the heat to high. Add the salt and turmeric powder.
Using a spatula, break up any lumps and stir-fry continuously for 7-8 minutes. Continue cooking until the keema changes color from pink to brown and all the moisture has evaporated. This browning step is crucial for developing a deep flavor.
3
Cook the Masala
Reduce the heat to low. Add the red chili powder, coriander powder, and cumin powder. Stir and cook for 1 minute, being careful not to burn the spices.
Pour in the tomato puree. Mix well and cook for 5-7 minutes, stirring occasionally, until the tomatoes are cooked down and you see oil separating from the masala at the edges.
4
Incorporate Yogurt and Peas
Lower the heat to its minimum setting. Add the whisked yogurt and stir continuously for 2-3 minutes to prevent it from curdling. The yogurt should be fully incorporated into the masala.
Add the green peas and mix everything together gently.
5
Simmer to Perfection
Pour in 1 cup of hot water and stir well. Bring the curry to a gentle boil.
Reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes. The keema should be tender, the peas cooked through, and the gravy should have thickened to a semi-dry consistency.
If the gravy is too thin, you can cook it uncovered for a few more minutes to reduce it.
6
Garnish and Serve
Turn off the heat. Sprinkle the garam masala over the curry and give it a final stir.
Garnish with freshly chopped coriander leaves.
Let the Keema Matar rest for 5 minutes before serving. This allows the flavors to meld beautifully. Serve hot with roti, naan, or pav.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
