Mutton keema matar is a flavorful Indian dish made with minced mutton and green peas. Keema matar recipe is a delicious, simple Indian semi-dry curry.
This recipe of keema matar is very simple and easy to prepare at home. Make it ready in one pot within 30- 40 minutes. Check how to make keema matar at home.
Prepare kheema matar for family dinners, lunches, or weekend meals. It is also a delicious breakfast keema matar with bread (pav).
It takes me back to my college days, eating my favourite mutton keema matar meal with my friends. Also used to make other snacks like the mutton keema samosa and pattice.
Minced beef with peas is also the family’s favourite recipe. Mostly prepared for Saturday dinner. All my family members also enjoy this keema with peas.
Prepare this Indian keema matar recipe cooked in a pressure cooker with different variations of your choice, like potatoes, my favourite, carrots, green bell peppers, and others.
Also, check out our other meat recipe of Mughlai Mutton Biryani. Try using this cooking pan while cooking
What is Keema Matar
Keema matar is a traditional Indian-style recipe that uses minced meat and peas with delicious aromatic spices. The minced meat is called keema, and peas are called matar. Can use fresh green peas or frozen peas.
This dish originated from the Indian subcontinent. It can be easily tailored to suit different flavours of your choice.
It is a combination of keema (minced meat like mutton, lamb, and beef ) and matar (peas) cooked in a rich mixture of aromatic spices. In traditional methods recipe for keema matar was cooked on stovetops, which consumes time. This recipe shows how to cook keema matar in a cooker.
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It’s The Perfect Choice
Reasons for the keema matar to be a perfect choice.
- It’s simple and easy to prepare.
- Prepared in one pot and within 30 minutes
- It’s very versatile and easily serves as a main dish or side dish.
- It’s the delicious keema matar that has the combination of ground meat richness and green peas sweetness.
Tips And Variations For Keema Matar
- Add whole spices: While sautéing the aromatics, you can add whole spices like bay leaves, cinnamon sticks, and cardamom pods to your Keema Matar to enhance the flavour. These spices release their essential oils, which give the food a delicious aroma.
- Try Variations with meat: In the traditional recipe, mostly ground meat is used. You can try different meat variations like mutton, beef, lamb, and even chicken. Each minced meat will give a unique flavour and enhance the taste.
- Add vegetables: In the recipe, green peas are the main star ingredients, but it is better to add other vegetables to this dish and make it very nutritious and colourful. Diced carrots, bell peppers, or potatoes go well with the keema matar. Only the cooking times vary according to the type of vegetables added.
- Adjust the spiciness: If you prefer spicy keema matar add more red chilli powder and green chillies. Adjust spiciness easily adjusted to your taste.
- Slow cook for rich flavours: No doubt, cooking in a pressure cooker is very convenient. But for a better flavour is better to slow cook on the stovetop for a longer duration. In this slow cooking, all the flavours get together, and this dish becomes richer and more aromatic.
- Creamy touch: Towards the cooking end, you can give a creamy touch. Just stir in a little fresh cream or yoghurt. It adds a luscious texture and balances the flavours in keema matar.
- Garnishing: Coriander leaves are very commonly used for garnishing. Try to garnish with fried onions, grated cheese, or roasted cashews.
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Which Minced / Ground Meat is Used For Keema Matar
For keema matar, mostly ground mutton, ground beef, or lamb mince is used. If this mutton mince is not available in the market, other ground meats like lamb and beef can also be used. Chicken mince can also be utilised to make keema matar.
Keema Ingredients
These keema matar ingredients are very simple Indian spices that are very easily available in the kitchen.
For the Base:
- mutton keema (minced mutton)
- green peas (fresh or frozen)
- medium onions, peeled and thinly sliced
- tomatoes, finely chopped or pureed
- ginger paste, garlic paste, cooking oil
Whole Spices:
- bay leaves, green cardamom pods, cinnamon sticks, star anise petals, cumin seeds
Ground Spices:
- turmeric powder, red chilli powder (adjust to taste), coriander powder, cumin powder, curry powder (optional), dried fenugreek leaves (kasuri methi), garam masala, salt
Other:
- water & fresh coriander leaves (for garnish)
How to Make Indian Keema Matar Recipe
- For keema matar, heat 150 ml oil in a deep pan over medium heat. Add the whole spices (bay leaves, cardamom, cinnamon, star anise, cumin seeds). Let them sizzle for 30 seconds until aromatic. Add sliced onions, ginger paste, garlic paste, and salt. Stir well, cover, and cook on low-medium heat for 8–10 minutes until onions turn soft and golden.
- Add the mutton keema to the pan. Increase the heat to high. Cook for 8–10 minutes, stirring often, until the meat browns evenly. Break up any lumps while stirring.
- Add turmeric, red chilli, coriander, cumin, curry powder, and fenugreek leaves. Mix everything well and cook for 8–10 minutes on medium heat to let the spices fry and blend into the meat. Pour in 1 pint (500 ml) of water (add more if you want more gravy). Stir well and bring to a boil over high heat.
- Once the curry starts boiling, add 1 cup of green peas. Boil on high for 8–10 minutes, then reduce to low and simmer for 5 minutes. Add garam masala, stir, and taste for salt. Let the curry rest for a couple of minutes.
Keema matar recipe also called ground meat with peas, is prepared with beef, mutton, lamb, or mostly chicken of your choice. This recipe of keema matar is a very popular dish prepared at home and in restaurants in the Indian Style.
How to Store and Reheat
Keema Matar tastes even better the next day as the flavours mature.
- Refrigerate in an airtight container for up to 3 days.
- Freeze for up to 2 weeks.
- Reheat on a stovetop or microwave, adding a splash of water if needed.
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What to Serve With Mutton Keema Matar
This versatile dish can be paired with:
- Steamed Basmati Rice for a hearty meal
- Jeera Rice for added aroma
- Tandoori Roti or Butter Naan for a restaurant-style experience
- Pav (Indian bread) for a street-food style twist
Add a side of onion salad or lemon wedges for a refreshing contrast.
F.A.Qs
Can I use frozen keema?
Yes, just thaw it fully and drain excess water before using.
How many whistles for keema in a pressure cooker?
Generally, 2 whistles for mutton keema, 1 whistle for chicken keema.
Can I make this in an Instant Pot?
Absolutely. Use the ‘Sauté’ mode for browning and then ‘Pressure Cook’ for 6–8 minutes, followed by natural pressure release.
Is Keema Matar spicy?
It’s moderately spiced, but you can adjust chili levels to suit your taste.
What other veggies go with keema?
Potatoes, carrots, bell peppers, and even spinach can be added for variation.
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Mutton Keema Matar, Keema Matar Recipe – Rodebz
Ingredients
For the Base
- 500 grams mutton keema (minced mutton)
- 1 cup green peas (fresh or thawed)
- 4 medium onions, (peeled and thinly sliced)
- 2 large tomatoes, (finely chopped or pureed)
- 2 tsp ginger paste
- 2 tsp garlic paste
- 150 ml cooking oil (vegetable or mustard oil)
Whole spices
- 4 bay leaves
- 4 green cardamom pods
- 2 star anise petals
- 3-4 small cinnamon sticks
- 1 tsp cumin seeds
Ground spices
- 1 tsp turmeric powder
- 1.5 tsp red chili powder (adjust to taste)
- 1 tsp coriander powder
- 1.5 tsp cumin powder
- 1 tsp curry powder (optional)
- 1 tbsp dried fenugreek leaves (kasuri methi)
- 1 tsp garam masala
- 1.5 – 2 tsp salt (adjust to taste)
Other
- 500 ml water (1 pinch)
- Fresh coriander leaves (for garnish)
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Instructions
- For mutton keema matar, heat 150 ml oil in a deep pan over medium heat.
- Add the whole spices (bay leaves, cardamom, cinnamon, star anise, cumin seeds). Let them sizzle for 30 seconds until aromatic.
- Add sliced onions, ginger paste, garlic paste, and salt. Stir well, cover, and cook on low-medium heat for 8–10 minutes until onions turn soft and golden.
- Add the mutton keema to the pan. Increase the heat to high. Cook for 8–10 minutes, stirring often, until the meat browns evenly. Break up any lumps while stirring.
- Add turmeric, red chili, coriander, cumin, curry powder, and fenugreek leaves. Mix everything well and cook for 8–10 minutes on medium heat to let the spices fry and blend into the meat.
- Pour in 1 pint (500 ml) of water (add more if you want more gravy). Stir well and bring to a boil over high heat.
- Once the curry starts boiling, add 1 cup green peas. Boil on high for 8–10 minutes, then reduce to low and simmer for 5 minutes.
- Add garam masala, stir, and taste for salt. Let the curry rest for a couple of minutes.
Notes
- Add whole spices: While sautéing the aromatics, you can add whole spices like bay leaves, cinnamon sticks, and cardamom pods to your Keema Matar to enhance the flavor.
- Add vegetables: In the recipe, green peas are the main star ingredients, but it is better to add other vegetables to this dish and make it very nutritious and colorful.
- Adjust the spiciness: If you prefer spicy keema matar add more red chili powder and green chilies. Adjust spiciness easily adjusted to your taste.
- Slow cook for rich flavors: No doubt, cooking in a pressure cooker is very convenient. But for better flavor is better to slow cook on the stove top for a longer duration. In this slow cooking, all the flavors get together, and this dish becomes richer and more aromatic.