Keema Matar
An authentic non-vegetarian recipe from Delhi, India
Cook Time
45 mins
Servings
4 servings
Difficulty
EasyCategory
Non-VegetarianIngredients
For 4 servings
500g Minced mutton (keema)
200g Green peas
2piece Onion, finely chopped
2piece Tomatoes, chopped
30g Ginger-garlic paste
3piece Green chillies, slit
10g Red chilli powder
10g Coriander powder
5g Cumin seeds
8g Garam masala
4g Turmeric powder
20g Fresh coriander leaves
40ml Oil
10g Salt
14 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Heat oil in a heavy kadai. Add cumin seeds and let them splutter.
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Add chopped onions and fry until deep golden brown, about 10 minutes.
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Add ginger-garlic paste and green chillies. Cook for 2 minutes until fragrant.
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Add chopped tomatoes and cook until soft and oil separates, about 7 minutes.
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Add red chilli powder, coriander powder, and turmeric. Mix well.
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Add minced mutton. Break up any lumps and cook on high heat, stirring continuously for 5 minutes.
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Reduce heat. Cover and cook for 15 minutes, stirring occasionally.
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Add green peas and salt. Cook uncovered for another 10 minutes until peas are tender and the mixture is dry.
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Add garam masala and fresh coriander leaves. Stir well.
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Serve hot with naan, paratha, or rice.
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Chef's Tips
Cook keema on high heat initially to develop a deep colour and seal in the juices.
Mutton keema has the best flavour — avoid lean keema as the fat adds richness.
The dish should be semi-dry, not saucy — cook off any excess liquid.
Add a squeeze of lemon juice just before serving to brighten all the spices.
About This Dish
Keema Matar is a traditional non-vegetarian dish from Delhi, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Cook keema on high heat initially to develop a deep colour and seal in the juices. - Mutton keema has the best flavour — avoid lean keema as the fat adds richness. - The dish should be semi-dry, not saucy — cook off any excess liquid. - Add a squeeze of lemon juice just before serving to brighten all the spices.
Category
Non-Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Easy