Keema matar is a much-loved home dish in Uttar Pradesh, especially in Lucknow, Kanpur and Aligarh, where Awadhi and Mughlai traditions shaped everyday Muslim and non-Muslim kitchens alike. It is the dish for a quick Sunday dinner, a tiffin with parathas, or stuffing into a pav, and winter peas make it especially good.
Minced mutton is browned in ghee or oil with onions, then cooked down with ginger, garlic, tomatoes and a mix of whole and ground spices until the masala clings to the meat. Green peas add sweetness and colour. The finished dish is semi-dry, rich and aromatic, with a hint of kasuri methi or fresh mint.
At a glance
| Region | Uttar Pradesh |
|---|---|
| Cuisine | Awadhi |
| Diet | Non-vegetarian |
| Course | Main course |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Total time | 60 minutes |
| Serves | 4 |
| Spice level | Medium |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | mutton mince / green peas / onion / tomato |
Ingredients
- 500 g mutton keema, washed and drained
- 1 cup green peas (fresh or frozen)
- 3 tbsp ghee or oil
- 1 bay leaf
- 4 cloves
- 3 green cardamoms
- 1 inch cinnamon
- 1 tsp cumin seeds
- 2 large onions, finely chopped
- 1 1/2 tbsp ginger-garlic paste
- 2 green chillies, chopped
- 2 tomatoes, finely chopped
- 1/2 tsp turmeric powder
- 1 1/2 tsp Kashmiri red chilli powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 3 tbsp curd, whisked
- 1 tsp garam masala
- 1 tsp kasuri methi
- 1 cup hot water
- Salt to taste
- 2 tbsp chopped coriander and mint
Method
- Heat the ghee in a heavy kadhai on medium heat. Add bay leaf, cloves, cardamom, cinnamon and cumin and let them sizzle for 20 seconds.
- Add the onions and fry for 8-10 minutes until golden brown.
- Add ginger-garlic paste and green chillies and fry for 2 minutes until the raw smell goes.
- Add the keema and raise the heat to high. Cook for 8-10 minutes, breaking up lumps with the spatula, until the meat loses its pink colour and the moisture dries up.
- Add tomatoes, turmeric, chilli, coriander and cumin powders and salt. Cook on medium heat for 6-8 minutes until the tomatoes break down and oil appears at the edges.
- Stir in the curd and cook for 2 minutes, then add 1 cup hot water. Cover and simmer on low heat for 15 minutes (or pressure cook for 2 whistles).
- Add the peas and cook uncovered for 5-8 minutes until they are tender and the keema is semi-dry.
- Finish with garam masala, crushed kasuri methi, coriander and mint.
Tips
- Ask the butcher for keema from the shoulder with a little fat; very lean mince turns dry and grainy.
- Browning the keema well on high heat before adding tomatoes gives a deeper, meatier flavour.
- Add frozen peas only in the last 3-4 minutes so they stay bright green.
Serve with
Hot parathas, tandoori roti or pav, with onion rings and lemon.