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Keema Matar


Keema Matar

Keema Matar



Recipe Servings


Recipe 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


Heat the ghee in a heavy-based pan and add the cumin seeds, cloves, cinnamon, peppercorn, cardamom and bay leaves.

When the seeds start to splutter, add the garlic, ginger and onions, and stir-fry till the fat separates.

Add the tomatoes, salt, coriander powder, turmeric and chilli powder.

Continue to stir-fry till fat separates. Increase heat to high and add the mince and the peas.

Stir a few times till the mince looks fried, then lower heat and sauté till cooked through and fat separates once again.

Serve hot, garnished with chopped coriander leaves.

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Key Ingredients: green peas, keema, clarified butter, black pepper, ginger, garlic, onion, bay leaf, tomato, red chilli, cumin seeds, cloves, black cardamom, onions, bay leaves, tomatos, salt, coriander powder, turmeric, coriander leaves, cinnamon