Keema Matar Recipe

Keema matar is a great way to prepare mincemeat, Indian style, as the peas and mince complement each other in both consistency and taste.

Indian style keema (or kheema) dishes are said to have originated in Persia and Iran, and remain a popular dish in Parsi and Irani households. However, it’s also a go to dish in various other kitchens because of its simplicity and wholesome taste.

While beef or lamb mincemeat would work best in this recipe you can also use chicken mince. Serve with naans, rotis or steamed rice and enjoy!

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Keema Capers

Keema and peas blend beautifully in this dish!

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Servings

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Ingredients

• 1/2 kg keema
• 2 onions finely chopped
• 2 tomatoes finely chopped
• 1/2 cup green peas
• 1/2 tbsp ginger garlic paste
• 2 green cardamoms
• 1 black cardamom
• 1 Bay Leaf
• 1 cinnamon stick
• 3 Cloves
• 3 Green chilies slit
• 1/2 tsp Turmeric powder
• 1/4 tsp Cumin powder
• 1/2 tbsp coriander powder
• 1 tsp red chili powder
• 1/4 cup yogurt
• 1 inch elaichi 2 cloves, 1/2cinnamon stick, 2 black pepper corns (for garam masala), powdered
• salt to taste
• 2 tbsp cooking oil
• 1 tbsp ghee
• 1 1/2 cups Water
• leaves Corianderfor garnish

Servings MetricUS Imperial Ingredients 1/2 kg keema 2 onions finely chopped 2 tomatoes finely chopped 1/2 cup green peas 1/2 tbsp ginger garlic paste 2 green cardamoms 1 black cardamom 1 Bay Leaf 1 cinnamon stick 3 Cloves 3 Green chilies slit 1/2 tsp Turmeric powder 1/4 tsp Cumin powder 1/2 tbsp coriander powder 1 tsp red chili powder 1/4 cup yogurt 1 inch elaichi 2 cloves, 1/2cinnamon stick, 2 black pepper corns (for garam masala), powdered salt to taste 2 tbsp cooking oil 1 tbsp ghee 1 1/2 cups Water leaves Corianderfor garnish

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Instructions

1. In a pressure cooker, mix the oil and ghee together and allow the mixture to heat.
2. Add the cardamoms, cinnamon, cloves and bay leaf and fry until they begin to sizzle.
3. Add the onions and chilies and fry for five minutes.
4. Add the ginger garlic paste and fry for 3 minutes.
5. Add the mined meat and turmeric powder and stir well.
6. Allow the meat to cook, stirring occasionally for five minutes.
7. Add the other masala powders and salt and stir well.
8. Then, add the tomatoes and reduce the heat to medium.
9. Allow the dish to cook for four minutes and then pour in the water.
10. Stir in the yogurt and mix everything together well.
11. Place the lid on the pressure cooker and cook the keema on a medium flame until the cooker whistles three times.
12. Switch off the cooker and allow the steam to escape.
13. Open the cooker and add the peas.
14. Cook the curry for ten minutes until the peas soften, adding water if necessary.
15. Stir in the garam masala powder and then take the curry off the heat.
16. Garnish with the coriander leaves and serve!