Keema Matar Recipe - Yummy Traditional

Keema Matar Recipe


Keema Matar | Matar Keema is a traditional, delicious, and mouth-watering gravy base non-veg curry dish in Pakistan and Indian subcontinent, Mince with green peas as a spicy dish that can be made with either minced chicken, beef, lamb, or mutton, one of the favorite dish in my own house, my elder brother loves to have it with naanbread loaf and especially with crispy hot paratha
I make sure when you will prepare this keema matar dish according to my recipe then other people craving to have it, easy to customized this keema,I have already shared keema spice masala powder in my previous post, you can find out on my blog

Keema Matar is a delicious dinner party dish that you can easily prepare at home with simple ingredients and in no more than half an hour. Pair this with rice or roti for a wholesome meal. Ingredients of Keema Matar Recipe: A delicious blend of minced meat and peas sauteed in a thick mixture of stimulating flavors, cooked along with tomatoes, salt, coriander powder, turmeric, and chili powder for a delectable curry meal.
I made keema matar with beef mince, additionally, you can prepare keema matar with chicken keema, mutton keema or use your choice of ground meat, chicken, beef, and lamb or you can substitute peas with potatoes, this is semi gravy dish and you can enjoy it with naan, pita bread or with plain basmati rice, main ingredients are in this recipe mince, peas, tomatoes with some seasoning, so let's begin with step by step photos 

  1. I will prefer to cook keema matar in beef or mutton mince is better than chicken or lamb 
  2. Using desi ghee or any kind of banaspati ghee instead of oil
  3. Ghee enhances the taste of traditional meal if you have any health issue then can be cooked with olive oil or sunflower oil
  4. Always level try best use fresh ingredients like mince, tomato or peas if possible because fresh ingredients are much better than canned or frozen  
  5. Using fresh spices and ginger garlic paste brings aroma in cookings
We need:


    Preparation of keema matar aloo:
    To prepare this keema matar first will make keema spice powder according to my recipe or any store-bought spice
    Take all ingredients and prepare all veggies 

    Cooking keema matar:
    Heat the oil in the pot and put onion slices, saute them for 5 minutes on medium flame


    Put rinsed mince to the pot and fry it with onion, fry keema with onion till turns to white in color from pink 


    Keep stirring by adding ginger garlic paste till water dries out, Now put all veggies to the keema


    Stir to combine well then add keema spice powder to taste, Continuously keep stirring till oil is separated from mince
    Note: I added some potato dices due to demand of my brother he such a potato lover :) 


    Pour 1/2 cup hot and boiled water and then mix well


    Bring it to boil and let it cook around 20 minutes on medium-low heat


    Sprinkle 1/2 tsp basic garam masala over keema matar then allow to simmer keema around 5 minutes on very low heat


    Transfer to the serving dish, keema matar is done to serve_ garnish it with coriander leaves


    To serve this keema Matar with rice,roti or naan 


    Keema Matar | Matar Keema is a traditional, delicious, and mouth-watering gravy base non-veg curry dish in Pakistan and Indian subcontinent

    1. 300g,mince beef/lamb/mutton/chicken
    2. 1 cup, green peas fresh/frozen
    3. 1 tbsp, keema spice powder
    4. 2,large-sized potatoes optional
    5. 1 large-sized, onion slices
    6. 3-5 pieces, green chilies
    7. 1/2 tspbasic garam masala 
    8. 2 medium-sized, tomatoes chopped
    9. 1 tbsp, ginger garlic paste freshly ground
    10. 100g,ghee/oil
    11. 1 tbsp, coriander leaves chopped
    How to make the keema matar?

    1. Heat the oil and add onion slices,sauté them for 5 minutes on the high-medium flame until translucent
    2. Put washed mince to the onion and fry them with onion on medium heat till changes its color
    3. Continues keep stirring by adding ginger garlic paste till water dries out otherwise ground meat smell will remain in it
    4. Add tomatoes, peas, and green chilies,
    5. Mix them well for 2-3 minutes on medium heat
    6. Add keema spice powder to taste
    7. Stir to mix well till oil is separated
    8. Pour ½ cup water in ground meat or mince, stir once then bring it to boil
    9. Cover the lid and let it cook around 20 minutes on medium-low heat
    10. Cook the mince till the extra liquid evaporates
    11. Note, if using ground chicken/mince adjust cooking time to 10 minutes
    12. Note 2, if you are using ground meat instead of mince then first you cook 15 minutes to the ground meat then put frozen peas
    13. Reduce the heat to low and sprinkle garam masala over keema matar and then simmer another 10 minutes over very low heat
    14. Turn off the heat keema matar is done 
    15. To serve this keema Matar with riceroti or naan 
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