📝 About This Recipe
Keema Matar is a quintessential North Indian and Pakistani comfort dish that marries savory minced meat with the vibrant sweetness of garden peas. This soul-warming curry is built on a foundation of slow-cooked onions, ginger, garlic, and a symphony of whole and ground spices that infuse the meat with deep, earthy flavors. Whether served at a festive family gathering or a cozy weeknight dinner, its rich texture and aromatic profile make it an enduring favorite across the subcontinent.
🥗 Ingredients
The Meat and Produce
- 500 grams Ground Lamb or Beef (80/20 lean-to-fat ratio is ideal for flavor)
- 1.5 cups Green Peas (fresh or frozen)
- 2 large Red Onions (very finely chopped)
- 2 medium Roma Tomatoes (finely diced)
- 2 tablespoons Ginger-Garlic Paste (freshly pounded is best)
Whole and Ground Spices
- 3 tablespoons Ghee or Vegetable Oil (ghee adds a richer, traditional flavor)
- 1 teaspoon Cumin Seeds
- 4 pieces Green Cardamom Pods (lightly crushed)
- 1 inch Cinnamon Stick
- 1 Bay Leaf (dried)
- 1/2 teaspoon Turmeric Powder
- 1.5 teaspoons Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 tablespoon Coriander Powder
- 1 teaspoon Garam Masala (added at the end for aroma)
- 1 teaspoon Salt (adjust to taste)
Finishing and Garnish
- 1/2 cup Fresh Cilantro (chopped)
- 2-3 pieces Green Chilies (slit lengthwise)
- 1 inch Ginger (cut into julienne matchsticks)
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Heat the ghee or oil in a heavy-bottomed pan or kadai over medium heat. Once shimmering, add the cumin seeds, cardamom pods, cinnamon stick, and bay leaf. Sauté for 30-45 seconds until they release their fragrance.
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2
Add the finely chopped onions to the pan. Sauté them for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This 'bhuna' process is crucial for the base flavor of the curry.
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3
Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw pungent smell disappears.
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4
Add the diced tomatoes along with the turmeric, red chili powder, coriander powder, and salt. Cook for 5-7 minutes, mashing the tomatoes with your spatula, until the oil begins to separate from the masala (the 'rogon' stage).
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5
Increase the heat slightly and add the minced meat. Use your wooden spoon to break up any lumps vigorously. Sauté the meat for 8-10 minutes until it changes color from pink to brown and is well-coated in the spice base.
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6
Pour in 1/2 cup of warm water. Cover the pan with a tight-fitting lid, reduce the heat to low, and let the meat simmer in its own juices for 15 minutes.
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7
Remove the lid and add the green peas and slit green chilies. If using fresh peas, they may need 5-8 minutes to soften; frozen peas will only need 3-4 minutes.
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8
Once the peas are tender and the water has mostly evaporated (leaving a thick, moist sauce), sprinkle the garam masala and half of the fresh cilantro over the dish.
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9
Increase the heat to medium-high for one final minute of 'bhuna' (stir-frying) to intensify the flavors and achieve the desired consistency.
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10
Turn off the heat. Stir in the fresh lemon juice and garnish with the remaining cilantro and ginger juliennes. Let the dish rest covered for 5 minutes before serving.
💡 Chef's Tips
For the best flavor, don't rush the onions; they should be dark gold but not burnt to provide a sweet, caramelized depth. If the meat is too lean, add a tablespoon of butter at the end to give the curry a silky mouthfeel. Always use warm water when adding liquid to the meat to prevent the proteins from toughening due to a temperature shock. If you prefer a 'dry' keema, cook off all the moisture; for a 'gravy' version, leave a little liquid or add an extra 1/4 cup of water during the simmer. Freshly toasted and ground peppercorns added at the end can provide a wonderful heat layer that chili powder cannot replicate.
🍽️ Serving Suggestions
Serve hot with buttery, handmade Garlic Naan or Laccha Paratha for a classic experience. Pair with fluffy Basmati Cumin Rice (Jeera Rice) and a side of cooling Cucumber Raita. Include a side of 'Kachumber' salad—diced onions, tomatoes, and cucumbers with lemon and salt. A chilled glass of Mango Lassi or a salty Ayran works beautifully to balance the spices. For a street-food style twist, serve the keema inside toasted buttered buns (Pav).