Monday 22 April 2013

Keema Matar / Minced Meat with Peas

Here is a tasty dish, made of minced meat (mutton / lamb) with green peas! This is a best accompaniment for roti and rice. Try it out and enjoy!


Mutton keema - 250 grams (Washed and drained)
Fresh or frozen green peas - ½ cup
Onion - 1 
Tomato 1(medium size)
Bay leaf - 1
Red chilli powder - 1 ½ tsp
Corriander powder- 2 tsp
Cumin powder -  ½  tsp
Pepper powder - ½  tsp
Salt - to taste
Coriander leaves - 1 tbsp (finely chopped) 

To Grind: 
Ginger - 1'' piece
Garlic - 5 to 6 cloves

Green chillies - 2
Cinnamon - 1 small piece
Cloves- 3
Cardamom - 1

Finely chop the onion and tomato.  Keep aside.

Grind ginger, garlic, green chillies, cinnamon, cloves and  cardamom with little water to fine paste.  keep aside.
Heat oil in a Pressure cooker;  add bay leaf and finely chopped onion.
Saute for a while till the colour changes and then add the grounded paste.

Fry in a medium flame for a minute (If you think it is sticking to the pan add little water) and add tomato with salt.

Saute till tomato becomes soft.

Now add the spice powders and keep frying till the raw smell goes.

Then add minced meat, peas and mix with 1½ cup of water.

Close the cooker with the lid. After the first whistle, simmer for 10 minutes and switch off the gas.

After the pressure releases, open the lid and mix well. (If the gravy is not thick enough, allow to boil till you get the desired consistency)

Garnish with coriander leaves and serve hot.


You may adjust the water quantity and spice level to suit your taste.

If you are using dried peas, soak it overnight for nearly 7 to 8 hours and pressure cook the peas adding salt and water and add this to the gravy.


  1. Super yummy and delicious kothhu kari...

  2. I never tried keema recipes looks delicious...Bookmarking this...

  3. Beautiful presentation , and tempting..

  4. Love this keema mattar with rotis, soo tempting.

  5. weekend menu is ready,,, it looks like vadaicurry which is very famous at chennai hotels,,, shall try this for thursday's brf....

  6. Thank you for what you have shared with us this detailed recipe and added a lot of photos.


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