Mutton Keema Matar
A classic North Indian comfort food featuring flavorful minced mutton and sweet green peas simmered in a rich, aromatic gravy. This hearty dish is perfect scooped up with warm rotis or pav.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Sauté Aromatics and Onions
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the bay leaf, cinnamon stick, cloves, and crushed green cardamom. Sauté for 30-45 seconds until they release their aroma.
- d.Add the finely chopped onions. Cook for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This 'bhunao' step is crucial for the flavor of the gravy.
- e.Add the ginger-garlic paste and slit green chillies. Sauté for another 1-2 minutes until the raw smell disappears.
- 2
Step 2
- a.Brown the Mutton Keema
- b.Increase the heat to medium-high and add the mutton keema to the pan.
- c.Using a spatula, break up any lumps and sauté for 8-10 minutes. Continue cooking until the keema changes color from pink to brown and all the moisture has evaporated.
- 3
Step 3
- a.Cook with Spices and Tomatoes
- b.Reduce the heat to low. Add the turmeric powder, red chilli powder, coriander powder, cumin powder, and salt. Stir well and cook for 1 minute, ensuring the spices don't burn.
- c.Add the tomato puree. Mix thoroughly and cook for 6-8 minutes, stirring occasionally, until the tomatoes are well-cooked and oil begins to separate from the masala at the edges.
- 4
Step 4
- a.Incorporate Yogurt and Simmer
- b.Turn the heat to the lowest setting. Add the whisked curd and stir continuously for 2-3 minutes to prevent it from curdling.
- c.Once the curd is fully incorporated, add the green peas and 1 cup of hot water. Stir everything together.
- d.Bring the mixture to a gentle simmer. Cover the pan and cook on low heat for 15-20 minutes, or until the keema is tender and the gravy has thickened to your desired consistency.
- 5
Step 5
- a.Finish and Garnish
- b.Turn off the heat. Stir in the garam masala powder.
- c.Garnish with freshly chopped coriander leaves.
- d.Cover the pan and let the dish rest for at least 10 minutes. This allows the flavors to meld together beautifully.
- e.Serve hot with roti, naan, pav, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the richest flavor, use mutton keema with a 15-20% fat content.
- 2The key to a deep, flavorful gravy is browning the onions properly. Don't rush this step.
- 3Always add whisked curd on the lowest heat while stirring constantly to prevent a grainy texture.
- 4Using hot water in step 4 helps maintain the cooking temperature and ensures the mutton stays tender.
- 5For a faster cooking time, you can use a pressure cooker. After step 3, add the keema, peas, and water, then pressure cook for 2-3 whistles on medium heat.
Adapt it for your goals.
Keema Aloo Matar
Add 1 medium potato, peeled and diced, along with the green peas in step 4. You may need to add an extra 1/2 cup of water and cook for a few more minutes until the potatoes are tender.
Spicier VersionSpicier Version
Increase the amount of red chilli powder to 1.5-2 tsp and add 1-2 more slit green chillies for extra heat.
Creamier GravyCreamier Gravy
Stir in 2 tablespoons of fresh cream or cashew paste at the end along with the garam masala for a richer, creamier texture.
Smoky Flavor (Dhungar Method)Smoky Flavor (Dhungar Method)
After the keema is cooked, place a small steel bowl in the center of the pan. Add a piece of hot charcoal to the bowl, pour 1/2 tsp of ghee over it, and immediately cover the pan. Let it sit for 5 minutes to infuse a smoky flavor.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps in preventing iron-deficiency anemia and boosting energy levels.
Immunity-Boosting Spices
The use of spices like turmeric, ginger, and garlic provides anti-inflammatory and antioxidant benefits, which can help support a healthy immune system.
Frequently asked questions
One serving of Mutton Keema Matar (approximately 1 cup or 250g) contains around 350-450 calories, depending on the fat content of the mutton and the amount of oil used.