📝 About This Recipe
Keema Matar is a quintessential North Indian comfort dish that marries the savory depth of spiced minced meat with the vibrant, sweet pop of tender green peas. This recipe utilizes a slow-cooked 'bhuna' technique to intensify the flavors of ginger, garlic, and toasted spices into a rich, concentrated gravy. It is a soul-warming meal that captures the essence of Mughal-inspired home cooking, offering a perfect balance of heat, earthiness, and sweetness.
🥗 Ingredients
The Aromatics & Whole Spices
- 3 tablespoons Ghee or Oil (Ghee provides a more authentic, nutty flavor)
- 1 teaspoon Cumin Seeds
- 1 inch Cinnamon Stick
- 4 pieces Green Cardamom Pods (Lightly crushed)
- 1 piece Bay Leaf (Dried)
The Foundation
- 2 cups Red Onion (Very finely chopped)
- 1.5 tablespoons Ginger-Garlic Paste (Freshly pounded is best)
- 1 cup Roma Tomatoes (Finely diced)
- 2-3 pieces Green Chilies (Slit lengthwise)
The Protein & Pulses
- 500 grams Ground Lamb or Beef (Keema; avoid extra lean for better flavor)
- 1.5 cups Fresh or Frozen Green Peas (If using frozen, thaw briefly in warm water)
The Spice Blend
- 1/2 teaspoon Turmeric Powder
- 1.5 teaspoons Kashmiri Red Chili Powder (For vibrant color and mild heat)
- 1 tablespoon Coriander Powder
- 1 teaspoon Garam Masala (Added toward the end)
- 1 teaspoon Salt (Adjust to taste)
Finishing Touches
- 1/2 cup Fresh Cilantro (Chopped)
- 1 tablespoon Ginger Juliennes (For garnish)
- 1 tablespoon Lemon Juice (Freshly squeezed)
👨🍳 Instructions
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1
Heat the ghee or oil in a heavy-bottomed pan or kadai over medium heat. Once shimmering, add the cumin seeds, cinnamon, cardamom, and bay leaf. Let them sizzle for 30 seconds until fragrant.
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2
Add the finely chopped onions. Sauté them for 8-10 minutes, stirring frequently, until they turn a deep golden brown. This caramelization is key to the dish's depth.
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3
Stir in the ginger-garlic paste and slit green chilies. Sauté for another 2 minutes until the raw pungent smell of the garlic disappears.
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4
Add the diced tomatoes and a pinch of salt. Cook for 5-6 minutes until the tomatoes soften and the oil begins to separate from the sides of the masala.
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5
Lower the heat and add the turmeric, coriander powder, and Kashmiri chili powder. Stir quickly for 30 seconds to toast the spices without burning them.
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6
Increase the heat to medium-high and add the minced meat (keema). Use your spatula to break up any lumps vigorously.
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7
Sauté the meat for 5-7 minutes (the 'bhuna' process). The meat should change color from pink to brown and release its juices.
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8
Once the juices have mostly evaporated and the meat is well-coated in spices, add 1/2 cup of warm water and the remaining salt.
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9
Cover the pan with a tight-fitting lid and simmer on low heat for 15 minutes (20 minutes if using beef) until the meat is nearly tender.
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10
Uncover and add the green peas. If using fresh peas, they may need 8-10 minutes; frozen peas only need about 4-5 minutes.
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11
Stir in the garam masala and half of the chopped cilantro. Cook uncovered for a final 5 minutes to allow the gravy to thicken to your desired consistency; it should be moist but not runny.
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12
Turn off the heat. Stir in the lemon juice to brighten the flavors and garnish with the remaining cilantro and ginger juliennes.
💡 Chef's Tips
Always use minced meat with at least 15-20% fat; lean meat will result in a dry and grainy texture. Be patient with the onions—they should be dark gold, not just translucent, to provide the characteristic sweetness. If the masala looks too dry while sautéing the spices, add a splash of water to prevent burning. For an extra layer of richness, stir in two tablespoons of whisked yogurt right before adding the meat. If using fresh peas, parboil them for 2 minutes beforehand to ensure they finish cooking at the same time as the meat.
🍽️ Serving Suggestions
Serve hot with buttery Garlic Naan or Laccha Paratha for a classic experience. Pair with Jeera Rice (Cumin Rice) and a side of cooling Cucumber Raita. Stuff leftovers into a toasted brioche bun with pickled onions to make a 'Keema Pav' slider. Accompany with a fresh Kachumber salad (diced onions, tomatoes, and cucumbers with lime). Enjoy with a chilled glass of Mango Lassi or a salty Masala Chaas.