Mutton Keema Matar, Keema Matar Recipe - Rodebz
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. Check how to make keema matar at home.
Servings: 4 people
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)
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.