Keema Matar Recipe | How to Make Keema Matar

Keema Matar Recipe

Keema Matar Recipe
Print Recipe
5 from 1 vote

Keema Matar Recipe

Keema Matar (Keema curry ) is a delicious Indian/Pakistani semi-dry curry, in which minced or ground meat (Keema), is cooked with green peas.
In this Keema Matar Recipe we've blended all of the unique flavor ingredients to make our authentic Lamb Keema Matar. One of my very favorite everyday dishes.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Servings: 4 People
Calories: 292kcal
Author: Punam Paul


to prevent mince mutton from clumping

  • 500 grams minced mutton (बकरे के मांस का कीमा)
  • 2 cup water (पानी)

for Keema Matar Recipe

  • 3 tablespoon clarified butter (घी)
  • 1/2 cup green peas (हरा मटर)
  • 2 pieces bay leaf (तेज पत्ता)
  • 1 teaspoon cumin seeds (जीरा)
  • 1 teaspoon black pepper (काली मिर्च)
  • 5-6 pieces green cardamom (छोटी इलायची)
  • 4 pieces chopped onion (कटा हुआ प्याज) medium size
  • 1/2 teaspoon turmeric powder (हल्दी पाउडर)
  • 1 teaspoon red chili powder (लाल मिर्च पाउडर)
  • 1 tablespoon ginger paste (अदरक का पेस्ट)
  • 1 tablespoon garlic paste (लहसून का पेस्ट)
  • 2 pieces green chilies (हरी मिर्च) chopped
  • 2/3 cup tomato puree (टमाटर का गाढ़ा गूदा) medium size
  • 2 tablespoon coriander powder (धनिया पाउडर)
  • 1 teaspoon kashmiri red chili powder (कश्मीरी लाल मिर्च पाउडर)
  • 1/4 teaspoon cumin powder (जीरा पाउडर)
  • salt to taste (नमक स्वाद अनुसार)
  • 1/2 teaspoon garam masala powder (गरम मसाला पाउडर)

for garnishing keema matar

  • fresh coriander leaves (ताजा धनिया पत्ती)


How to prevent mince mutton from clumping?

  • It’s usually noted that the minced meat form lump and gets clumps during cooking. To prevent this add almost 2 cup of water to the minced meat and mix well. This will prevent minced meat to get crumbled during cooking.

How to Make Keema Matar?

  • Put clarified butter in a nonstick pan over medium heat and add 1 tea spoon of cumin seed into it followed by bay leaves, green cardamom and black peppercorn.
  • As soon as the spices starts to crackle and chopped onions into it and sauté stirring occasionally till the onions become light brown.
  • When the onions turn brown add ginger and garlic paste to it, mix well and again sauté continuously stirring for at least 1- 2 minutes.
  • Now add chopped green chilies and tomato puree again sauté for 4-5 minutes.
  • Then add turmeric powder, coriander powder, kashmiri red chili powder, cumin powder and salt to taste and cook for 3-4 minutes so that the spices get cooked and oil starts separating.
  • Add minced mutton to it and blend it with the fried spices stirring it strongly and mixing it with the fried spices. Cover the pan, turn the flame to low and let it cook for 20 minutes on low heat, so that the mutton gets cooked well. If the water gets evaporated you can add a little water too.
  • You may have noticed that we have not added water to this recipe yet. This is because we have already added enough water in minced mutton to stop it from coagulation and we have added minced mutton along with water in previous stage.
  • After cooking for 20 minutes on low heat add green peas to it and mix well and again cook covered for 10 minutes on low heat. 
  • You will observe oil again starts separating from the recipe. Now add garam masala powder mix well and remove from heat.

for garnishing

  • Garnish with chopped fresh coriander leaves and serve hot.


  • Serve hot with rumali roti or chapati
Punam Paul

Punam Paul

Punam Paul is Indian chef with passion to cook and serve Indian food both vegetarian and non-vegetarian with love. She has been school teacher who quit a 8-years-old job and founded the cooking website,

1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *