Keema Matar
Minced meat cooked with green peas, onions, tomatoes, and warm spices makes this North Indian classic hearty without feeling too heavy. It turns rich, savory, and slightly spicy, with plenty of flavor in every spoonful.
For 4 servings
- prep · ~5 min
Prepare the ingredients.
1.Finely chop the onions and tomatoes.2.Grate the ginger and mince the garlic.3.Slit the green chilies and keep the peas ready. - saute · ~8 min
Cook the whole spices and onions.
1.Heat oil in a heavy pan over medium heat.2.Add cumin seeds and bay leaf and let them sizzle for 20-30 seconds.3.Add the chopped onions and cook until light golden, 6-7 minutes.TIPCook the onions patiently; this gives the keema its deep base flavor. - saute · ~7 min
Build the masala base.
1.Add ginger, garlic, and green chili.2.Cook for 1 minute until the raw smell fades.3.Add tomatoes, turmeric powder, red chili powder, coriander powder, and salt.4.Cook until the tomatoes soften and the masala looks thick, 5-6 minutes. - saute · ~8 min
Brown the mince.
Add the mutton mince and break it up well with a spoon so there are no large lumps. Cook over medium-high heat for 6-8 minutes until the meat changes color and starts to release its juices.
TIPKeep stirring and breaking the mince so it cooks evenly and stays crumbly, not clumpy. - simmer · ~15 min
Simmer with peas and water.
Add the green peas and water, then mix well. Cover and cook on low heat for 12-15 minutes, stirring once or twice, until the mince is tender and the peas are cooked.
- garnish
Finish with garam masala and coriander leaves.
Uncover the pan and cook for 2-3 minutes if you want it a little drier. Stir in garam masala and chopped coriander leaves.
- serve
Serve hot.
Serve Keema Matar hot with roti, naan, paratha, or plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the onions turn light golden, not just soft, or the keema will taste flat.
- 2Brown the mince on medium-high heat first so it loses its raw smell before you add extra moisture.
- 3Keep breaking the mince with the spoon while cooking to get the classic loose, crumbly texture.
- 4Cook the tomato-spice masala until it looks thick and slightly glossy; this prevents a watery gravy.
- 5If using frozen peas, thaw and add them near the end so they stay bright and don't turn mushy.
- 6For a drier keema to fill parathas or pav, simmer uncovered for the last few minutes.
- 7Keema Matar tastes even better the next day after the spices settle into the meat.
Adapt it for your goals.
Low-oil
Use less oil and a nonstick pan, then add a splash of water while bhunaoing the masala; good if you want a lighter everyday version.
high proteinHigh-protein
Increase the mince slightly and reduce peas for a meatier, more protein-forward keema that pairs well with roti or lettuce cups.
chicken keemaChicken-keema
Swap mutton mince for chicken mince for a milder, quicker-cooking version with a lighter taste.
spicierSpicier
Add extra green chili or a bit more red chili powder if you like a hotter North Indian dhaba-style keema.
Why this is on our healthy list.
Rich in Protein
Mutton mince makes this dish filling and satisfying, helping turn a modest portion into a hearty meal.
Includes Vegetables and Legumes
Green peas, onions, tomatoes, ginger, and garlic add fiber, plant compounds, and balance to the rich meat.
Moderate, Balanced Comfort Food
The recipe gets most of its flavor from onions, tomatoes, and spices rather than heavy cream or lots of fat.
Frequently asked questions
Yes. Thaw them first if possible, and add them during the simmer so they cook through without becoming overly soft.
