Keema Matar (Indian Spiced Minced Meat and Pea Curry)
Quick answer
Keema matar is a North Indian curry of seasoned minced meat and green peas cooked down into a thick, almost dry gravy.
What makes this special
- Cumin bloomed in oil before any other ingredient enters the pan gives Keema Matar its aromatic dry-curry base.
- Tadka technique blooms cumin in hot oil before any other ingredient enters
- Tomatoes add acidity and moisture to prevent spices from scorching
Key ingredients
Core cooking flow
- 1 Finely dice 1 onion and 2 tomatoes, then mince 4 garlic cloves and 1 tbsp ginger.
- 2 Heat oil in a wide pan over medium-high heat, then add the onion and cook for 15 to 20 minutes.
- 3 Add the garlic and ginger and stir for about 1 minute to soften their sharp aroma.
Keema matar is a North Indian curry of seasoned minced meat and green peas cooked down into a thick, almost dry gravy. Onions are fried until deep golden to form a sweet, caramelized base, followed by garlic and ginger that release their sharpness into the fat. Ground lamb or beef is added and stirred continuously to break up clumps before the spices go in. Turmeric, cumin, garam masala, and chili powder build the spice profile, while diced tomatoes provide acidity and moisture that allow the spices to cook through without scorching. Green peas are added near the end of cooking so they retain a pop of texture and natural sweetness. Because the finished dish is relatively dry with little sauce, it clings well to flatbreads such as naan or chapati and also works as a topping over plain steamed rice. The whole preparation takes under forty-five minutes with minimal knife work, making it one of the more practical Indian curries for weeknight cooking. Blooming the cumin in hot oil at the start, using the tadka technique, deepens the aroma significantly and lifts the overall flavor of the dish.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Finely dice 1 onion and 2 tomatoes, then mince 4 garlic cloves and 1 tbsp ginger.
Keep 150g green peas ready beside the stove so they can go in quickly near the end.
- 2Control
Heat oil in a wide pan over medium-high heat, then add the onion and cook for 15 to 20 minutes.
Stir often until deep brown; lower the heat slightly if the edges dry out or darken too fast.
- 3Heat
Add the garlic and ginger and stir for about 1 minute to soften their sharp aroma.
Add 500g ground lamb and press it apart with a spatula, cooking until the pink color disappears and no large clumps remain.
- 4Control
Add 0.5 tsp turmeric powder, 1 tsp ground cumin, and 1 tsp garam masala.
Stir constantly over medium heat for 1 minute so the spices coat the meat evenly without catching on the bottom.
- 5Control
Add the diced tomatoes and simmer over medium heat for 8 to 10 minutes.
Cook until they collapse into the meat; add a small splash of water if the pan bottom looks dry before the tomatoes soften.
- 6Finish
Stir in the green peas and cook for about 5 minutes more so they stay sweet and lightly firm.
Finish when little liquid remains and the meat holds together moistly, then serve with roti or rice.
After the steps
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