Flavorful Keema Matar – A Home style Minced Meat and Peas Dish from Pakistan.
🥘 Introduction
Keema Matar, a flavorful blend of minced meat and green peas, holds a special place in traditional Pakistani cuisine. With its perfect balance of spice, richness, and wholesome comfort, Keema Matar offers everything you want in a traditional curry. Whether served with roti, paratha, or a plate of steaming basmati rice, it’s a complete meal loved by both children and adults. This dish is not only delicious but also easy to make, making it a staple in home kitchens across Pakistan.
In this recipe, we’ll walk you through a step-by-step guide to creating a flavorful and authentic Keema Matar using ground beef (or mutton or chicken, depending on your preference) with simple pantry spices, fresh peas, and a hearty onion-tomato base.
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### 🛒 Ingredients
Here is a comprehensive list of ingredients required to prepare a traditional Keema Matar:
# For the Base:
* Oil – ½ cup (canola, sunflower, or ghee)
* Onion – 2 medium, finely chopped
* Tomatoes – 2 large, finely chopped or blended
* Ginger garlic paste – 2 tablespoons
* Green chilies – 2, chopped (optional, for extra heat)
# For the Keema:
* Ground beef – 750 grams (can substitute with ground chicken or mutton)
* Salt – to taste (approx. 1 to 1½ teaspoons)
* Red chili powder – 1 teaspoon (or more, depending on your spice preference)
* Turmeric powder – ½ teaspoon
* Coriander powder – 1 teaspoon
* Cumin powder – 1 teaspoon
* Garam masala – 1 teaspoon
* Black pepper – ½ teaspoon
* Crushed red chili – ½ teaspoon (optional for added spice)
* Water – 1 to 1½ cups
# For the Peas:
* 1 cup of green peas (can be fresh or frozen as per availability).
# For Garnish:
* Fresh coriander – chopped
* Julienned ginger – optional
* Lemon wedges – for serving
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# 🔥 Cooking Instructions
#### Step 1: Heat the Oil and Cook Onions
Heat ½ cup of oil in a sturdy karahi or deep pan over medium flame. Once hot, add the chopped onions and start cooking. Sauté the onions until they turn golden brown. This may take about 8–10 minutes, depending on your heat level.
Golden brown onions are key to developing depth and flavor in the base of any Pakistani curry. Stir continuously to avoid burning.
#### Step 2: Add Ginger-Garlic Paste
When the onions are perfectly browned, add 2 tablespoons of ginger-garlic paste. Stir it well into the onions and cook for about 2 minutes until the raw smell disappears. This mixture forms the base of flavor for the keema.
#### Step 3: Introduce Tomatoes and Chilies
Next, add finely chopped or blended tomatoes to the pot. At this point, you can also include chopped green chilies if you like your food spicier.
Mix everything together and let the tomatoes cook for 6–8 minutes until they soften completely and start releasing oil on the sides. This “oil separation” is an indicator that your masala base is well cooked.
#### Step 4: Add Ground Meat and Spices
Once the masala is ready, add the ground meat to the pot.Mix thoroughly to blend the minced meat evenly with the onion and tomato base. Cook on high heat for 5–7 minutes, stirring frequently, until the meat starts to brown and the liquid it releases begins to evaporate.
Now add the spices:
* Red chili powder
* Turmeric
* Coriander powder
* Cumin powder
* Salt
* Black pepper
Mix all the spices well into the meat. Allow the mixture to cook on medium heat, stirring occasionally, for about 10–12 minutes to develop rich flavor. This step is critical because it allows the keema to absorb all the rich spices. Don’t rush this part — it’s where most of the flavor develops.
#### Step 5: Simmer the Keema
Once the meat is well browned and coated in masala, add about 1 to 1½ cups of water depending on your desired gravy consistency. Place a lid on the pot and allow the keema to gently simmer over low to medium heat for 15 to 20 minutes. This helps the meat become tender and allows the flavors to deepen.
Stir occasionally and ensure the mixture doesn't stick to the bottom.
# **Serving & Final Touches**
After simmering the keema for 15–20 minutes, observe whether the oil has separated and the gravy has reached your desired thickness. The curry should be medium thick, neither too watery nor completely dry. Now is a good time to taste and adjust the salt and spice levels as needed. Adjust them if needed by adding a pinch more garam masala or red chili powder according to your taste.
Now, add **1–2 chopped green chilies** and a handful of **freshly chopped coriander leaves** for extra aroma and flavor. Stir and let it cook for another 2–3 minutes uncovered, allowing the final flavors to blend perfectly.
### **Optional Touches (Restaurant-Style Look)**
To give your Keema Matar a shinier, more professional restaurant-style appearance:
* Add **1 tablespoon of fresh cream or butter** at the end and mix well.
* You can also squeeze **½ lemon** to balance the richness and bring freshness to the dish.
* For a smoky flavor (optional): Heat a small piece of charcoal until red hot. Place it in a small metal bowl inside the keema pan, pour a few drops of ghee or oil on it, and cover the pan tightly for 5–7 minutes. This technique adds a delicious smoky aroma.
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### **Serving Suggestions**
Keema Matar is a flexible dish that pairs well with various types of bread or rice. Here are a few popular options:
1. **With Roti or Chapati:** Traditional, light, and healthy.
2. **With Paratha:** Especially delicious with buttery or layered paratha.
3. **With Naan:** Great for a richer, party-style meal.
4. **With Jeera Rice or Plain Basmati Rice:** Makes a comforting, balanced meal.
5. **With Pulao:** Adds even more depth if you serve alongside a simple matar pulao or zeera pulao.
You can also serve it with a side of raita, sliced onions, lemon wedges, and salad for a complete meal.
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### **Tips for Best Keema Matar**
1. **Use fresh ginger and garlic paste** for the best flavor.
2. Be sure to sauté the mixture well after adding the tomatoes—this bhunai step is crucial for rich flavor. It brings out the rich flavor of the masala.
3. **Use green peas wisely:** If using fresh peas, parboil them before adding. If frozen, add directly.
4. **Lean meat works best:** Mutton keema adds more flavor, but chicken keema is healthier and quicker to cook.
5. **Let it rest:** After cooking, let the dish rest for 10 minutes. This helps the flavors settle.
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### **Storage & Reheating**
You can safely refrigerate Keema Matar for as long as three days without losing flavor. . Store it in an airtight container. The flavor deepens overnight, making it perfect for leftovers.
To reheat:
* Use a non-stick pan.
* Pour in a little water to keep the mixture from sticking to the pan.
* Reheat on low-medium heat while stirring occasionally.
It is also freezer-friendly. This dish is freezer-friendly and can be stored for as long as one month. Thaw it overnight in the fridge before reheating.
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### **Variations You Can Try**
1. **Keema Aloo Matar:** Add peeled, cubed potatoes with peas.
2. **Keema Anda Matar:** Add boiled eggs during the final 10 minutes.
3. **Dry Keema Matar:** Cook until all the water evaporates and it becomes dry. Great as a sandwich or wrap filling.
4. **Spicy Keema Matar:** Add chopped green chilies, crushed red chilies, and a pinch of black pepper for an extra kick.
5. **Yogurt Keema Matar:** Add 1–2 tablespoons of whisked yogurt with tomatoes to get a creamier gravy base.
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### **Nutritional Info (Approximate per serving)**
* **Calories:** 300–400 kcal (based on portion size)
* **Protein:** 18–25 grams (higher with mutton or beef)
* **Carbohydrates:** 10–15 grams (mainly from peas and onions)
* **Fats:** 20–30 grams depending on oil and cream added
* **Fiber:** 3–5 grams
Note: Values vary based on ingredients and meat type.
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### **Why You’ll Love This Recipe**
✅ **One-pot dish**: Easy cleanup, less hassle.
✅ **Freezer friendly**: Great for meal prep.
✅ **Customizable**: Add potatoes, spinach, eggs, or lentils.
✅ **Perfect for any occasion**: Family meals, lunch boxes, or casual dinners.
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### **Conclusion**
Keema Matar is not just a dish – it’s comfort food that never fails to satisfy. Whether you’re preparing a weekend family dinner, hosting guests, or simply meal-prepping for the week, this recipe will always deliver. The blend of aromatic spices, juicy minced meat, and soft green peas makes this dish a Pakistani-Indian classic you’ll come back to again and again.
Try this easy, delicious recipe today and give your kitchen the aroma and warmth of a traditional desi meal. Top it off with fresh coriander, lemon wedges, and a cheerful touch before serving!
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