Savory minced meat dish, close-up

Keema Matar Recipe (Minced Beef with Peas)

ByZeeshan Ashiq
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Keema matar is minced meat cooked with green peas and a simple onion and tomato masala. It is a home-style favorite served with roti, paratha or rice.

This version is dry, flavorful and ready in about 60 minutes.

Why you will like this version

  • Ready in 60 minutes.
  • Works with beef, mutton or chicken mince.
  • Great for lunch boxes and parathas.

What is keema matar?

Keema is minced meat and matar is peas. The dish is cooked until the moisture evaporates, so the mince is coated in a thick masala.

Ingredients that matter

  • Minced beef or mutton: medium fat gives the best flavor.
  • Peas: fresh or frozen.
  • Onion, tomato, ginger and garlic: the base of the masala.

Tips for the best keema

  • Break up the mince well while frying so it does not clump.
  • Fry until the water evaporates and the oil separates.
  • Add peas at the end so they stay green.

Keema Matar Recipe

Keema Matar

Minced beef with green peas in a spiced onion and tomato masala.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 500 g minced beef
  • 3 tbsp oil
  • 1 tsp cumin seeds
  • 1 large onion finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 tomatoes chopped
  • 1 tsp salt adjust to taste
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • 3/4 cup water
  • 1 cup green peas
  • 1 tsp garam masala
  • 2 tbsp fresh coriander chopped

Method
 

  1. Heat the oil and add the cumin seeds. Add the onion and cook until golden, about 7 minutes.
  2. Add the ginger-garlic paste and cook for 1 minute. Add the mince and fry on high heat for 8 minutes, breaking up lumps, until it changes color.
  3. Add the tomatoes, salt, chili, coriander and turmeric. Cook for 8 minutes until the oil separates.
  4. Add the water, cover and cook on low for 20 minutes until the mince is tender.
  5. Add the peas and cook uncovered for 5 minutes until the liquid dries up. Add the garam masala and coriander and serve.

Notes

Serve with roti or paratha. Keeps 3 days refrigerated.

Frequently asked questions

Can I use chicken mince?

Yes, but simmer only 10 minutes.

How do I stop it from getting watery?

Cook uncovered at the end until the oil separates.

What goes well with it?

Roti, paratha or plain rice.

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