Keema Mutter
A classic North Indian curry featuring spiced minced meat and sweet green peas, simmered in a rich onion-tomato gravy. It's a hearty and flavorful dish, perfect with hot rotis or pav.
For 4 servings
Temper Whole Spices
- Heat ghee or oil in a heavy-bottomed pan or kadai over medium heat.
- Once the ghee is hot, add the bay leaf, cinnamon stick, and cloves. Sauté for 30-45 seconds until they become fragrant and sizzle.
Build the Masala Base
- Add the finely chopped onions and sauté for 10-12 minutes, stirring occasionally, until they are deeply golden brown. This is a key step for developing flavor.
- Add the ginger-garlic paste and slit green chillies. Cook for another 1-2 minutes until the raw aroma disappears.
Cook the Spices and Tomatoes
- Lower the heat and add the powdered spices: turmeric, red chilli, coriander, and cumin powder. Stir for 30 seconds until aromatic.
- Immediately add the tomato puree and salt. Mix well and cook the masala for 7-8 minutes, stirring frequently, until the tomatoes are well-cooked and you see oil separating from the sides of the masala.
Brown the Mince (Bhunao)
- Add the mutton mince to the pan. Increase the heat to medium-high.
- Using a spatula, break up any lumps and mix the mince thoroughly with the masala.
- Cook for 10-12 minutes, stirring continuously. The mince will first release water. Continue cooking until all the water has evaporated and the mince is well-browned. This 'bhunao' process is crucial for a deep, savory flavor.
Simmer the Curry
- Stir in the green peas. If using frozen peas, you can add them later.
- Pour in 1 cup of hot water and stir everything together, scraping the bottom of the pan.
- Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the mutton is tender and the gravy has thickened to your liking.
Finish and Serve
- Turn off the heat. Stir in the garam masala and most of the chopped coriander leaves.
- Let the Keema Mutter rest, covered, for at least 5 minutes to allow the flavors to meld.
- Garnish with the remaining coriander leaves and serve hot with roti, naan, pav, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use mutton mince with around 20% fat content. The fat renders down and adds immense flavor to the gravy.
- 2Do not rush the browning of the onions and the mince (the 'bhunao' process). This is where the deep, complex flavors of the dish are developed.
- 3If using frozen peas, add them in the last 5-7 minutes of simmering to ensure they remain vibrant green and don't become mushy.
- 4For a creamier, richer gravy, you can add 2-3 tablespoons of whisked full-fat yogurt along with the powdered spices.
- 5To save time, you can cook the keema in a pressure cooker. After browning the mince (Step 4), add water, lock the lid, and cook for 2-3 whistles on medium heat.
- 6Keema Mutter tastes even better the next day as the flavors deepen overnight. It's a great dish for meal prep.
Adapt it for your goals.
Aloo Keema
Add 1 medium potato, peeled and diced, along with the green peas. You may need to add a little extra water and simmer for a few more minutes until the potatoes are tender.
Chicken KeemaChicken Keema
Substitute mutton mince with chicken mince for a leaner option. The cooking time will be slightly shorter; simmer for about 10-12 minutes in Step 5.
Soya Keema (Vegetarian)Soya Keema (Vegetarian)
For a vegetarian version, replace the mutton mince with 1.5 cups of soaked soya granules. Sauté the granules well in Step 4 until they are browned and have absorbed the masala flavors.
Keema GhotalaKeema Ghotala
For a street-food style twist, add 1-2 beaten eggs to the simmering curry in the last 2-3 minutes and scramble them into the keema until just cooked.
Why this is on our healthy list.
Excellent Source of Protein
Mutton mince is packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and maintaining overall body function.
Rich in Iron
This dish is a good source of heme iron from the red meat, which is more easily absorbed by the body than non-heme iron. Iron is crucial for preventing anemia and maintaining energy levels.
Anti-Inflammatory Spices
The recipe uses a blend of Indian spices like turmeric, ginger, and cloves, which are known for their natural anti-inflammatory and antioxidant properties, contributing to overall wellness.
Frequently asked questions
One serving of Keema Mutter (approximately 1 cup or 295g) contains around 500-550 calories. The exact count depends on the fat content of the mince and the amount of ghee or oil used.