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Keema Matar

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Keema Matar
  • Recipe Servings: 4
  • Cook Time:
  • Meat and peas sauteed in a thick mixture of stimulating flavors.


  • 1/2 kg minced meat
  • 1 cup shelled green peas
  • 1/2 cup ghee
  • 2 tsp cumin seeds
  • 4 cloves
  • A small piece of cinnamon
  • 4 peppercorns
  • Seeds of 1 black cardamom
  • 2 bay leaves
  • 1 cup grated onions
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 cups chopped tomatoes
  • Salt to taste
  • 1 Tbsp coriander powder
  • 1/2 tsp turmeric
  • 1/2 tsp chilli powder
  • 1 Tbsp chopped coriander leaves


  1. Heat the ghee in a heavy-based pan and add the cumin seeds, cloves, cinnamon, peppercorn, cardamom and bay leaves.
  2. When the seeds start to splutter, add the garlic, ginger and onions, and stir-fry till the fat separates.
  3. Add the tomatoes, salt, coriander powder, turmeric and chilli powder.
  4. Continue to stir-fry till fat separates. Increase heat to high and add the mince and the peas.
  5. Stir a few times till the mince looks fried, then lower heat and sauté till cooked through and fat separates once again.
  6. Serve hot, garnished with chopped coriander leaves.

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