Go Back

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

A very popular quick dish with minced mutton, green peas, fresh coriander leaves,spices with a nice aromatic delicious taste
Course Main Course
Cuisine Indian
Keyword keema matar, keema matar recipe, mutton keema
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4


Ingredients for keema matar

  • mutton keema – 100g
  • shelled green peas – 1/2 cup
  • Oil – 4 spoons
  • chopped onions – 2
  • chopped tomatoes – 2
  • slit green chillies – 3
  • chopped coriander leaves – 3/4 cup
  • ginger and garlic paste – 2 spoons
  • salt – 1 1/ 2 spoon
  • water – 3/4th glass

For dry spices

  • cloves – 6
  • cardamon – 1
  • cinnamon – 1
  • star anise – 1
  • bay leaf – 1
  • black cardamom – 1

For spice powders

  • red chilli powder – 1 1/2 spoon
  • turmeric powder – 1/4 spoon
  • garam masala powder – 1 spoon

For garnish

  • 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.


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

    Recipe Notes

    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
    To control the extra spiciness of keema Matar squeeze some lemon juice and serve.