Keema Matar | Keema Mutter is a delicious minced meat and green peas Indian/Pakistani curry. Learn how to make this delicious dish with a twist, using a fresh green spice paste to flavor it up!
When I think of keema, the first thing that comes to my mind is keema pav (dinner roll stuffed or served with the seasoned minced meat mixture).
To make this keema matar, I’ve used my homemade Goan cafreal masala, a very fragrant spice paste, consisting of coriander leaves and whole spices along with ginger, garlic, tamarind, and green chilies!
This green masala is so versatile, it even makes a simple chicken curry taste out the world! Vegetarians can substitute soy granules/TVP, although I’ve never tried a vegetarian version, I’m sure it will taste just as good:)
Let’s make some keema matar | keema mutter curry 🙂
Table of Contents
How to make Keema matar – Step-by-step process
- Make the green masala paste: Grind all the ingredients mentioned under the green masala, with about 1/4 cup water to a smooth paste.
- Heat oil on medium-low heat in a skillet, saute the chopped onions until translucent.
- Add the green masala paste, and continue sauteing on medium heat, until most of the moisture is lost, the masala will change color. (Refer pic)
- Now add the minced meat, mix it well with the masala, cook until the meat changes color.
- Now add about 1/2 cup water, frozen peas, salt and a pinch of sugar. Let it simmer for the next 10 minutes until the fat separates. Check for seasonings and adjust accordingly.
- Serve it hot with rice/pav/chapati along with some lime wedges and sliced onions.
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Keema Matar Recipe | Keema Hara Masala
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 pound of minced meat, beef, mutton, lamb or chicken
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 1 cup frozen peas
- salt, to taste
- Pinch of sugar
For the green masala
- A bunch of coriander leaves with tender stalks
- 2-3 green chillies, adjust as per desired heat
- 6 garlic cloves
- 1/2 inch piece of ginger
- 4 cloves
- 8 peppercorns
- 1 inch of cinnamon
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- A small ball of tamarind/lime juice
Instructions
- Make the green masala paste: Grind all the ingredients mentioned under the green masala, with about 1/4 cup water to a smooth paste.
- Heat oil on medium-low heat in a skillet, saute the chopped onions until translucent.
- Add the green masala paste, and continue sauteing on medium heat, until most of the moisture is lost, the masala will change color.
- Now add the minced meat, mix it well with the masala, cook until the meat changes color.
- Now add about 1/2 cup water, frozen peas, salt and a pinch of sugar. Let it simmer for the next 10 minutes until the fat separates. Check for seasonings and adjust accordingly.
- Serve it hot with rice/pav/chapati along with some lime wedges and sliced onions.
Thanks Freda for giving answer the very next day.
How much is one bunch of cilantro means.Can u tell me in grams.one buch if cilantro it can be more or less depending how much cilantro they put it in one bunch.
Around 12-15 stalks perhaps, I do not have a sensitive weighing scale, hence can’t tell you in grams. But around 15 stalks / loosely packed 1 cup of leaves with stems should be good, even if it’s more it will add more flavor, there is no harm.
It certainly looks delicious – all the spices must give it a nice kick and, for me, with rice it would be great!
Thanks for your kind words Millie:) It does taste lovely with some hot steamed rice 🙂
Freda this looks so yummy! Just wanted to let you know I have nominated you for a Liebster Award as I love reading your blog posts 🙂 Pop over to my blog for the post. 🙂
Thank you so much Claire:) heading to your blog !
Oh, my! This really sounds delish! Love all if those spices!
Thanks so much 🙂
The green masala sounds wonderful…great recipe!
Thank you Frances 🙂
That looks so delicious and beautiful!
Thanks Kushi! Thanks for stopping by 🙂
Hello Freda! The keema looks so flavorful and delicious. Love it!!
Thanks so much Mary! Thank you for stopping by 🙂
You’re blog is the bomb
Thanks hun! If my blog is a bomb, I don’t know what to call your blog, hehe!
Wow, absolutely mouthwatering flavors! Love all the spices in here 🙂
Thank you so much Mary! Thanks for stopping by 🙂
I love everything you make. I really do.
Thanks so much Ritu 🙂 Love everything you make too 🙂
Thanks dear ?
Woooooow so tempting & inviting
Thanks dear 🙂
Love the spices in there… sounds flavorsome. ..
Thanks so much Chitra ! It indeed is 🙂
I must try qeema with green masala! it sounds so wonderful! I always put some chopped tomatoes in qeema and somebody recently told me that u are not supposed to put any tomatoes in qeema as it ruins the taste. now I am wondering have I been cooking and eating wrong?! 🙂
Thanks Vajeea! Yes it’s quite nice and different from the regular preparation, I’ve learnt this from my mum in law, I loved it when I first tasted it, I prefer it over the regular one! I didn’t know about the tomatoes too, thanks for sharing that info 🙂
Love this, Freda! What a gorgeous spread you always prepare!
Thanks so much Lana! That’s very kind of you ! I love the scrumptious spread you prepare too 🙂
Thank you, Freda! We’re mutual fans & I love that!
Wow looks amazing Freda. I am gonna try this twist. 🙂
Thanks Priti! Please let me know how you liked it ! This is my mum in law’s recipe 🙂
Yes I will surely give my feedback. Thanks for sharing. 🙂
🙂
Awesome just awesome….love your idea…Thanks for bringing this to the challenge…atb…
Thanks so much Lina ! Glad you liked it and I hope there are more participants this time 🙂
Yeah..but I guess it’ll take at least 3 rounds for more participants..let’s see…Thanks a lot fr your support☺
My pleasure ?
Beautiful plating!
Thank you Chris !
I am going to try this with shredded soya chunks 🙂 Looking great!
Thank you dear ! Sounds great , please do let me know too how it turns out 🙂
Delicious and lovely looking Keema matar, Freda! 🙂
Thanks so much for your kind words Linda 🙂
thanks Freda! Looks amazing!
Thanks so much Lynn 🙂