Keema Matar Recipe | Mutton mince cooked with green peas

Keema Matar, aka Qeema Matar, is a famous dish of Mughal origin and is famous in the Indian subcontinent. This is cooked with mince and Green Peas.

No ratings yet

Print Pin

Course: Mutton

Cuisine: Mughlai

Keyword: Debjanir Rannaghar, indian keema curry recipe, indian keema matar recipe, keema matar recipe

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: People

Calories: 466kcal

Cost: Rs 500

Get Recipe Ingredients

Clean the mutton keema before marinating it with the spices.
Marinate the ground meat with ½ teaspoon each of Turmeric powder, Chili powder, Sugar, Salt, Cumin Powder, Coriander powder, and also Garam masala Powder for 30 minutes.
Cut the onion and tomato into slices.
Heat the oil in a pan.
Temper the oil with bay leaf and red chili.
Add chopped onion and fry till it turns light brown.
Now add ginger and garlic paste, and also tomato, and cook till the raw aroma of the pastes and tomato is gone.
Now add the curd and cook for five minutes.
Add ½ teaspoon each of Turmeric powder, Chili powder, Sugar, Cumin Powder, Coriander powder, and also little salt.
Mix thoroughly and cook on a low flame till the oil comes out of the mixture.
Crush the Kasuri Methi and add it to the mixture.
Add green chilies as well.
Now add both green peas and the marinated keema and mix thoroughly.
Cover the pan and cook for around 15 minutes on a low flame.
The meat will release moisture, and the curry will change color in between.
Once the meat and peas are well-cooked and the moisture has evaporated, and the gravy is thick, add the rest of the garam masala followed by the cream, and mix.
Switch the flame off when the "Tehr" (Oil) comes out from it and the Keema Matar reaches the desired consistency.
Serve itkeema matar hot with your choice of roti, rice, pulao, or paratha.

The cream is completely optional, however, I add it to make the Qeema Matar a bit milder and child-friendly.