Keema Matar Recipe (Indian Minced Meat and Peas)
Keema Matar is a savory North Indian dryish curry that combines minced meat with sweet green peas in a robust onion-tomato gravy. Fragrant with whole spices and warm ground aromatics, it is a comforting everyday meal often scooped up with warm flatbreads like roti, paratha, or naan.
The key to a successful Keema Matar lies in browning the minced meat thoroughly and timing the addition of the green peas so they retain their bright color and tender texture. This version focuses on simple, reliable steps to build deep savory flavors using ground lamb or beef, making it highly approachable for home cooks anywhere.
Why This Recipe Works
- Browning the minced meat thoroughly in the spiced onion base caramelizes the surface of the meat, adding rich savory depth instead of boiling it in its own juices.
- Adding the peas during the last five minutes of cooking preserves their bright green color and natural sweetness, keeping them from turning mushy or gray.
- Finely chopping the onions and tomatoes instead of pureeing them provides a textured, rustic body that clings to the ground meat.
Ingredient Notes
- Minced Meat (Keema): Traditionally made with minced goat mutton in India. Outside India, ground lamb or ground beef with a 15% to 20% fat content are excellent substitutes that remain juicy. Avoid extra-lean meat, which can make the curry dry.
- Green Peas (Matar): Frozen green peas work beautifully and require no prior thawing. Just stir them in near the end of cooking so they stay plump and bright.
- Kashmiri Chili Powder: This mild ground chili provides a deep red color without excessive heat. If substituting with standard cayenne pepper, reduce the quantity by half.
If You’re Cooking Outside India
- Minced Mutton: If minced goat is unavailable at your local supermarket, ground lamb is the closest match in flavor and fat content. Ground beef is also a popular and practical alternative.
- Whole Spices: Bay leaves, cinnamon sticks, green cardamom, and cloves can be found in the spice aisle of major supermarkets or South Asian grocery stores. If you must omit them, add an extra 1/4 teaspoon of ground garam masala at the very end of cooking.
How to Make Keema Matar
Blooming Spices and Sautéing Onions
Whole spices are sizzled in hot ghee to release their aromas, followed by finely chopped onions cooked slowly until they turn deep golden brown to form the sweet, caramelized base of the gravy.
Browning the Meat
The minced meat is added directly to the browned onions and cooked over medium-high heat. Vigorous stirring breaks up any clumps so the meat cooks evenly and browns thoroughly.
Simmering with Tomatoes
Finely chopped tomatoes and a splash of water are stirred in, then the pan is covered to let the meat simmer gently until tender and the sauce reduces.
Finishing with Peas
Green peas and garam masala are added in the final minutes, cooking uncovered until the peas are tender and oil begins to separate at the edges of the pan.
Cooking Tips
- Use a heavy wooden spoon or a potato masher to break up the ground meat as soon as it hits the hot pan to ensure a uniform texture without large clumps.
- Take your time browning the onions. Under-cooked onions will make the curry watery and pale rather than rich and dark.
- If you prefer a slightly saucier dish, you can add an extra 60 ml (1/4 cup) of water during the tomato simmer, though Keema Matar is traditionally served relatively dry.
Common Mistakes to Avoid
- Adding the green peas too early in the process: Only add the peas during the last 5 minutes of cooking. Boiling them for too long turns them mushy and dulls their bright color.
- Adding too much water during the simmer: Keep the added water to 120 ml (1/2 cup). The tomatoes and meat release their own moisture. If the curry looks too wet, simmer it uncovered for a few minutes at the end to evaporate the excess liquid.
Variations
- Keema Aloo Matar: Add one medium potato, peeled and cut into small 1-cm cubes, along with the tomatoes. The potato cubes will simmer in the spiced gravy and absorb the savory flavors.
- Dry Fry Keema (Sookha Keema): Omit the tomatoes and water entirely. Sauté the meat continuously with the spices and onions until it is fully cooked and slightly crispy at the edges before tossing in the peas.
Serving Suggestions
- Serve hot with warm, buttery parathas, roti, or naan.
- Pair with plain basmati rice or aromatic jeera rice, accompanied by a fresh onion salad and lemon wedges.
- Serve alongside cucumber raita to provide a cool, refreshing contrast to the warm spices.
Storage & Make-Ahead
Make ahead: You can chop the onions and tomatoes and prepare the ginger-garlic paste up to a day in advance, storing them in separate containers in the refrigerator.
Refrigerate: Store leftover Keema Matar in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and improve overnight.
Freeze: Freeze the cooked curry in a freezer-safe container for up to 2 months. Thaw completely in the refrigerator overnight before reheating.
Reheat: Warm the curry in a saucepan over medium-low heat, adding a tablespoon of water to restore moisture, or reheat in the microwave stirring halfway through.
Frequently Asked Questions
Can I make this recipe with ground chicken or turkey?
Yes, ground chicken or turkey works well. Because poultry is leaner, reduce the browning time slightly to prevent it from drying out, and ensure it cooks to a safe internal temperature of 74°C / 165°F.
Should I boil the green peas before adding them?
No, boiling is unnecessary. Frozen peas are already blanched and will cook to a tender, sweet consistency in just 5 minutes of simmering at the end of the recipe.
How do I make the curry thicker if it is too watery?
Simply simmer the curry uncovered over medium heat for 3 to 5 minutes at the end of cooking to allow the excess moisture to evaporate.
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Keema Matar
Ingredients
Equipment
Method
- Heat ghee or oil in a heavy-bottomed pan over medium heat. Add the bay leaf, cinnamon stick, green cardamoms, cloves, and cumin seeds. Sizzle for 30 seconds until aromatic. Add the finely chopped onions and cook, stirring frequently, for 8 to 10 minutes until they turn a deep golden brown.
- Stir in the ginger-garlic paste and cook for 1 to 2 minutes until the raw smell disappears. Reduce heat to low, then add the Kashmiri chili powder, coriander powder, cumin powder, turmeric powder, and salt. Stir constantly for 30 seconds to cook the spices without burning them.
- Increase heat to medium-high and add the ground meat. Cook for 8 to 10 minutes, using your spatula to break up any clumps. Stir continuously until the meat is fully browned and has lost its pink color.
- Add the chopped tomatoes and water. Mix well, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer, cover with a tight lid, and reduce heat to low. Cook for 15 to 20 minutes, stirring occasionally, until the meat is tender and the tomatoes have broken down into a thick sauce.
- Remove the lid and stir in the green peas and garam masala. Cook uncovered for 5 minutes over medium heat, stirring occasionally, until the peas are tender and the gravy is thick. Remove from heat, stir in the chopped coriander and lemon juice, and serve warm.
Notes
Frozen peas can be added directly without thawing; they will heat through perfectly during the final simmer step.
