Kheema Matar
Savor the rich, aromatic flavors of Kheema Matar, a classic Indian dish that combines tender minced meat and sweet green peas with a symphony of bold spices. This hearty and comforting curry features juicy lamb or beef browned to perfection, simmered with a fragrant mix of cumin, garam masala, and fresh ginger-garlic paste, creating an irresistible depth of flavor. Tomato and onion form the savory base, while a hint of green chili adds a satisfying kick. Garnished with fresh cilantro, this one-pot wonder pairs beautifully with warm naan, fluffy rice, or buttery parathas. Its quick prep and customizable spice level make it a go-to for busy weeknights or family dinners. Perfect for fans of Indian cuisine, this Kheema Matar recipe delivers both authenticity and ease at the dinner table.
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Recipe Information
Ingredients
- 500 grams Minced meat (lamb or beef)
- 150 grams Green peas
- 1 medium, finely chopped Onion
- 2 medium, finely chopped Tomatoes
- 1 tablespoon Ginger-garlic paste
- 1 finely chopped Green chili
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon (or to taste) Salt
- 2 tablespoons Cooking oil
- 1 cup Water
- 2 tablespoons, finely chopped Fresh cilantro (coriander leaves)
Instructions
Heat the cooking oil in a large pan over medium heat.
Add cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the finely chopped onions and sauté until golden brown, about 5-7 minutes.
Stir in the green chili and ginger-garlic paste. Cook for 1-2 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they break down into a soft paste, about 5 minutes.
Mix in the turmeric powder, coriander powder, red chili powder, and salt. Stir well to combine the spices with the tomato mixture.
Add the minced meat and cook on medium-high heat until the meat turns brown and is no longer raw, about 7-8 minutes. Stir frequently to prevent sticking.
Pour in 1 cup of water, reduce the heat to low, and cover the pan. Let the kheema simmer for 10 minutes, allowing the flavors to blend.
Add the green peas and garam masala. Stir well and cook for another 5 minutes until the peas are tender and the dish reaches your desired consistency.
Garnish with freshly chopped cilantro and serve hot with rice, naan, or parathas.
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.2 g | 168% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2787 mg | 121% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 23.5 g | ||
| Protein | 99.3 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2795 mg | 59% | |
*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.
