A favorite among non vegetarian lovers, Keema Matar is best served with rumali or tandoori roti. Though it sounds complicated, it is actually quite easy to make at home. Moreover, you can make it with any minced meat like goat, chicken or lamb.
- Minced mutton, thoroughly washed and rinsed 300 grams
- Onions peeled and finely chopped 2 medium
- Tomatoes pureed or grated 2 medium
- Ginger, grated (or ginger paste) 1 tablespoon
- Garlic, grated (or garlic paste) 1 tablespoon
- Peas, boiled 3/4 cup
- Green chilies, finely chopped 2 – 3
- Fresh Mint leaves, chopped 1 tablespoon
- Fresh Coriander (Cilantro), chopped 2 tablespoons
- Cumin seeds 1 teaspoon
- Bay leaf 1 – 2
- Green Cardamoms, crushed roughly 4 – 5
- Whole black pepper 5 – 6 corns
- Turmeric powder 1/2 teaspoon
- Red chili powder 1 teaspoon
- Coriander powder 1 tablespoon
- Garam Masala 1 teaspoon
- Salt To taste
- Fresh yogurt (Curd) 1/2 cup
- Cooking oil 2 tablespoons
- Ghee (Clarified butter) 1 tablespoon
- Add a little water to the minced meat and gently stir, keep aside.
Tip: Adding a little water to the keema before cooking prevents the formation of lumps in the cooked keema.
- Put a pan or wok on medium heat with oil in it. When the oil heats up, add the bay leaf, crushed green cardamoms, black pepper corns and cumin seeds into it. Stir and cook for a minute.
- Now add chopped onions and sauté until they become translucent and light pink in color.
- Add grated ginger and garlic and sauté further for 2 – 3 minutes.
- Add pureed or grated tomatoes and cook until the oil separates.
- Now add coriander powder, turmeric powder, red chili powder and salt. Sauté for another minute.
- Add minced mutton and mix everything nicely. Cover the pan or wok and cook the keema for 5 minutes.
- Now reduce the heat to low and cook covered for another 10 minutes. Keep stirring from time to time.
- Now add green chilies, chopped mint leaves and boiled peas to the keema. Give a gentle mix and cook for 3 – 4 minutes.
- Add yogurt and increase the heat to medium again. Cook stirring occasionally until all moisture evaporates.
- Sprinkle ghee and Garam Masala and then cover the lid. After a minute turn off the heat.
- Transfer the ready keema matar to a serving bowl or platter and garnish with chopped coriander or cilantro. Serve hot with rumali roti or naan.
Tip: You may fry a few chopped liver pieces separately and add them to the keema along with peas. Few shallow fried cashew nuts may also be added to enhance richness of the cuisine.
Preparation Time: 50 minutes
Serves: 2 – 3