Keema Matar
Savor the rich, aromatic flavors of **Keema Matar**, a classic Indian dish that brings minced meat (lamb or beef) and tender green peas to life in a spiced tomato-based gravy. This hearty, one-pot recipe is infused with the warmth of bold spices like garam masala, ground coriander, and red chili powder, while the fragrant base of sautéed onions, garlic, ginger, and cumin seeds creates irresistible depth. Perfectly balanced with a touch of heat from green chilies and rounded out by fresh cilantro for a burst of freshness, Keema Matar pairs beautifully with fluffy naan or steamed basmati rice. Ready in just under an hour, this comforting and flavorful dish is your go-to for a satisfying, crowd-pleasing meal.
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Recipe Information
Ingredients
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 2 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 inch ginger, grated
- 2 green chilies, chopped
- 3 medium tomatoes, chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 500 grams minced meat (lamb or beef)
- 1 cup green peas
- 1 cup water
- 2 tablespoons fresh cilantro, chopped
Instructions
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the chopped onions to the pan and sauté until they turn golden brown, about 5-7 minutes.
Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for another 2 minutes until the raw aroma disappears.
Add the chopped tomatoes and cook until they are soft and the oil starts to separate, about 5-8 minutes.
Add ground coriander, ground cumin, ground turmeric, red chili powder, garam masala, and salt to the tomato mixture. Cook for 2-3 minutes, stirring continuously.
Add the minced meat to the pan, breaking it up with a wooden spoon. Cook for 10 minutes until the meat changes color and is cooked through.
Stir in the green peas and add the water. Mix well and bring to a boil.
Reduce the heat to low, cover the pan, and let the keema matar simmer for 20-25 minutes, stirring occasionally. Allow the flavors to meld and the sauce to thicken.
Garnish with freshly chopped cilantro before serving.
Serve hot with naan or rice for a satisfying meal.
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2798 mg | 122% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 30.6 g | ||
| Protein | 102.7 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 3385 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
