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Keema Matar served in a pot with garnish.
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5 from 1 vote

Keema Matar Recipe

A dhaba style keema matar that tastes great with garlic naan or zeera rice.
Course Main Course
Cuisine Indian, Pakistani
Keyword Keema Matar Recipe, keema recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 650kcal
Author Mariam Sodawater

Ingredients

  • 450 gm mince beef / mutton
  • ½ cup oil or less
  • 2 medium onions (250 gms) thinly sliced or ½ cup fried onions (see notes 1)
  • 3 medium tomatoes chopped or pureed (See note 2)

Spices

  • 1 tablespoon whole cumin dry roasted and grounded or ¾ tablespoon cumin powder (see notes 3)
  • 1½ tablespoon coriander seeds dry roasted and grounded or ¾ tablespoon corriander powder
  • ½ tablespoon chilli flakes
  • 4 cloves
  • 8-10 black pepper
  • ½ inch cinnamon stick
  • 1 whole black cardamom
  • 1 tablespoon green chili paste
  • ½ tablespoon garlic paste
  • ½ tablespoon ginger paste
  • 1 teaspoon salt more to taste

Other

  • ½ cup yogurt whipped
  • 1 cup peas boiled or frozen

Garnish

  • 3-4 green chillies less spicy type, thick slices
  • 2 inch ginger julienne
  • ¼ cup fresh coriander chopped
  • 2 lemon wedges

Instructions

  • Wash mince meat and put in a strainer to drain excess water, set aside.
  • Fry the onions in oil on medium heat until golden brown.
  • Now, add all ingredient in spice list. Fry for few seconds.
  • Add tomatoes and salt, mix well and cover. Cook for 2-3 minutes.
  • Next, add mincemeat and yogurt. Mix well and cover the pot again. Cook for 5 minutes on medium heat.
  • Mix in peas and cook for 7 minutes until mince and pea are cooked.
  • If the curry is dry add half cup or more water to adjust the consistency of mince curry to personal preference. (Skip adding water if you like dry gravy.)
  • Garnish with sliced chilies, fresh coriander, and ginger slices. Serve with lemon wedges.

Notes

  1. If using fried onions, heat oil and fry all the spices until it sizzles. Then add the crushed onions. Give it a stir and immediately add the tomatoes.
  2. You can use chopped tomatoes too but tomatoes pureed give smoother gravy.
  3. I highly recommend using roasted and grounded cumin and coriander seeds as it gives crisp flavor and aroma. To roast just add cumin and coriander in a pan and dry roast on medium heat. Keep stirring until the color of cumin and coriander has darkened. Remove from pan and cool. Then ground into a fine powder. You can make a large batch of these roasted spices and store for a month. Use roasted cumin and coriander it in all Indian curries instead of plain cumin and coriander. Taste is always enhanced.

Nutrition

Calories: 650kcal