📝 About This Recipe
Keema Matar is a quintessential North Indian masterpiece that marries succulent ground meat with vibrant green peas in a deeply spiced tomato-onion gravy. This soul-warming curry is celebrated for its 'bhuna' technique—the slow roasting of spices to unlock a complex, smoky depth of flavor. Whether served at a festive dinner or a cozy family Sunday, it represents the heart of Mughlai-inspired home cooking at its finest.
🥗 Ingredients
The Meat and Produce
- 500 grams Ground Lamb or Beef (80/20 lean-to-fat ratio for best flavor)
- 1 cup Green Peas (fresh or frozen)
- 2 large Red Onions (very finely minced)
- 2 medium Roma Tomatoes (pureed or finely chopped)
Aromatics and Whole Spices
- 1.5 tablespoons Ginger-Garlic Paste (freshly pounded if possible)
- 2-3 pieces Green Chilies (slit lengthwise)
- 1 teaspoon Cumin Seeds
- 1 inch Cinnamon Stick
- 1 piece Black Cardamom (cracked open)
- 1 piece Bay Leaf
Ground Spices and Fats
- 3 tablespoons Ghee or Neutral Oil (Ghee provides a more authentic flavor)
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 tablespoon Coriander Powder
- 1 teaspoon Garam Masala (high quality or homemade)
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Kasuri Methi (dried fenugreek leaves, crushed)
For Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 1 inch Ginger (cut into thin julienne strips)
👨🍳 Instructions
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1
Heat the ghee or oil in a heavy-bottomed pan or kadai over medium heat until shimmering.
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2
Add the cumin seeds, cinnamon stick, black cardamom, and bay leaf. Sauté for 30-60 seconds until the spices are fragrant and the cumin begins to sizzle.
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3
Add the finely minced onions to the pan. Sauté on medium-low heat for 10-12 minutes, stirring frequently, until the onions turn a deep golden brown. This 'browning' is crucial for the curry's color and base flavor.
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4
Stir in the ginger-garlic paste and slit green chilies. Cook for 2 minutes until the raw smell of the garlic disappears.
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5
Add the tomato puree along with the salt, turmeric, red chili powder, and coriander powder. Mix well.
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6
Cook the 'masala' (spice base) for 5-7 minutes until the tomatoes have softened and the oil starts to separate from the sides of the mixture.
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7
Increase the heat to medium-high and add the ground meat. Use your spatula to break up any lumps, ensuring the meat is thoroughly incorporated with the spice base.
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8
Continue to sauté the meat for 8-10 minutes. This is the 'Bhuna' process; the meat should change color from pink to brown and release its juices.
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9
Add half a cup of warm water, cover the pan with a tight lid, and lower the heat. Simmer for 15 minutes to ensure the meat is tender and cooked through.
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10
Remove the lid and add the green peas. If using frozen peas, they only need 3-4 minutes; if fresh, they may need 6-8 minutes.
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11
Sprinkle the garam masala and crushed kasuri methi over the curry. Stir well and cook uncovered for another 2-3 minutes to thicken the gravy to your desired consistency.
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12
Turn off the heat. Garnish generously with fresh cilantro and ginger juliennes. Let the dish rest for 5 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
For the best texture, always use ground meat with a little fat; lean-only meat can become dry and grainy. Don't rush the onions—the deep brown (but not burnt) color provides the natural sweetness and dark hue typical of North Indian curries. If the gravy looks too dry, add a splash of warm water; if it's too watery, simmer uncovered for a few extra minutes. Crush the kasuri methi between your palms before adding it to release its essential oils and maximize the aroma. For an extra touch of luxury, stir in a tablespoon of heavy cream or a dollop of butter right at the end.
🍽️ Serving Suggestions
Serve hot with buttered Pav (Indian bread rolls) or toasted sourdough for a classic Mumbai-style experience. Pair with fluffy Basmati rice or Jeera (cumin) rice for a gluten-free meal. Accompany with a side of cold Cucumber Raita to balance the warmth of the spices. Serve with sliced red onions, a wedge of lime, and a few pickled green chilies on the side. A crisp Lager or a chilled glass of Mango Lassi makes for an excellent beverage pairing.