keema matar | mutton keema | keema matar recipe | matar keema

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Keema Matar is a most popular spicy Mugali dish can be served with chapati or rice (minced mutton gravy with peas). This delicious dish is very easy to prepare. The minced mutton cooked with peas and spices gives a nice aromatic and wonderful taste.

Recipe card for keema matar:

keema matar | mutton keema | keema matar recipe | matar keema
Serves 4
A very popular quick dish with minced mutton, green peas, fresh coriander leaves,spices with a nice aromatic delicious taste
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients for keema matar
  1. mutton keema – 100g
  2. shelled green peas – 1/2 cup
  3. Oil – 4 spoons
  4. chopped onions – 2
  5. chopped tomatoes – 2
  6. slit green chillies – 3
  7. chopped coriander leaves – 3/4 cup
  8. ginger and garlic paste – 2 spoons
  9. salt – 1 1/ 2 spoon
  10. water – 3/4th glass
For dry spices
  1. cloves – 6
  2. cardamon – 1
  3. cinnamon – 1
  4. star anise – 1
  5. bay leaf – 1
  6. black cardamom – 1
For spice powders
  1. red chilli powder – 1 1/2 spoon
  2. turmeric powder – 1/4 spoon
  3. garam masala powder – 1 spoon
For garnish
  1. fresh coriander leaves – 1/4 cup
Procedure for keema matar
Frying spices
  1. Heat a pressure cooker over a medium flame add oil, cloves, cinnamon, cardamom, star anise, bay leaf and black cardamon. let them splutter.
  2. Add chopped onions and slit green chillies fry for a minute.
  3. Add ginger and garlic paste mix well. Fry until the raw smell disappears.
  4. Add chopped tomatoes, fry for a minute.
  5. Add salt, turmeric, red chilli and garam masala powders mix well. Fry for a minute.
Frying keema and green peas
  1. Add mutton keema and fry until the keema absorbs all the spices.
  2. Add green peas mix well. Fry for a minute.
Cooking keema and green peas
  1. Pour water mix well and add chopped coriander leaves.
  2. Close the pressure pan. Let it cook for 6 whistles.
  3. Carefully open the lid.Take into a bowl.
Garnishing
  1. Garnish keema matar with fresh coriander leaves. Can serve with rice or chapati or pulkas.
Notes
  1. Check whether the keema is cooked or not. If keema is not cooked let it cook for 2 more whistles.
  2. For dry keema matar. let it cook over the medium flame until the gravy becomes dry. For wet keema, gravy serves immediately
  3. To control the extra spiciness of keema Matar squeeze some lemon juice and serve.
Faridas Cook Book https://www.faridascookbook.com/

This spicy keema Matar is mixed with homemade garam masala powder, red chilli powder, ginger, garlic, green peas, fresh coriander leaves and all the spices to give a rich taste. keema Mataris aa quick dish simply pressures cook all the ingredients for 6 whistles.

A video for keema matar:

Simply fry all the ingredients one by one, pour some water pressure cook the keema mater. Take to bowl, garnish with fresh coriander leaves, serve with hot rice, chapatis or pulkas. To control the extra spice of keema Matar squeeze some lemon juice and serve. 

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Procedure for keema Matar:

Frying spices:

 

Heat a pressure cooker over a medium flame add oil.

Add cloves, cinnamon, cardamom, star anise, bay leaf and black cardamon. let them splutter.

Add 2 chopped onions and 3 slit green chillies. 

Mix well and fry for a minute.

Add 2 spoons of ginger and garlic paste mix well.

Fry until the raw smell disappears.

Add 2 chopped tomatoes.

Fry for a minute t.ill it becomes mushy.

Add 1/4 spoon of turmeric and 1 1/2 spoon of red chilli powder. Can reduce red chilli powder according to the spiciness.

Add  1 1/2 spoon of salt and a spoon of homemade garam masala powder

Mix well all the spice powders. Fry for a minute.

Frying keema and green peas:

Add 100g of mutton keema to the pressure cooker mix well.

Fry until the keema absorbs all the spices.

Add 1/2 cup of shelled green peas.

Mix well and fry for a minute.

Cooking keema and green peas:

Pour 314 glass of water. 

Mix well and add a handfull of chopped fresh coriander leaves.

Close the pressure pan.

Let it cook for 6 whistles.

Carefully open the lid.

Check whether the keema is cooked or not. If keema is not cooked let it cook for 2 more whistles. For dry keema matar. let it cook over the medium flame until the gravy becomes dry. For wet keema, gravy serves immediately.

Take the keema matar into a bowl.  

Garnishing:

 Garnish keema matar with fresh coriander leaves. Can serve with rice or chapati or pulkas.

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