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Keema MatarKeema Matar


:Niru Gupta

Recipe Servings


Recipe Cook Time

:40 Minutes

Meat and peas sauteed in a thick mixture of stimulating flavors.

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  • 1/2 kg minced meat

    1 cup shelled green peas

    1/2 cup ghee

    2 tsp cumin seeds

    4 cloves

    A small piece of cinnamon

    4 peppercorns

    Seeds of 1 black cardamom

    2 bay leaves

    1 cup grated onions

    1 tsp ginger paste

    1 tsp garlic paste

    2 cups chopped tomatoes

    Salt to taste

    1 Tbsp coriander powder

    1/2 tsp turmeric

    1/2 tsp chilli powder

    1 Tbsp chopped coriander leaves


Heat the ghee in a heavy-based pan and add the cumin seeds, cloves, cinnamon, peppercorn, cardamom and bay leaves.

When the seeds start to splutter, add the garlic, ginger and onions, and stir-fry till the fat separates.

Add the tomatoes, salt, coriander powder, turmeric and chilli powder.

Continue to stir-fry till fat separates. Increase heat to high and add the mince and the peas.

Stir a few times till the mince looks fried, then lower heat and sauté till cooked through and fat separates once again.

Serve hot, garnished with chopped coriander leaves.

Key Ingredients: Green Peas, Keema, Clarified Butter, Ginger, Garlic, Onion, Bay Leaf, Tomato, Red Chilli, Cumin Seeds, Cloves, Black Cardamom, Salt, Coriander Powder, Turmeric, Coriander Leaves, Cinnamon

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