Keema-Matar (Preparation Time: 1 hour; Serves:4)

Keema Matar is a delicacy which is uncommon on restaurant menus. However it is a mouth watering dish that leaves a lasting impression on a hungry palate!  Just that this preparation needs your love and patience. This recipe is my dad’s special and everyone in our family and friends love it alike. Try, and you’ll love it too.


1 lb keema
1 lb peas
2 big onions
1 garlic pod
2 tomatoes, medium sized
3-4 tbsp yogurt
8-10 black peppercorns
4-5 cloves
3-4 green cardamom
1 inch cinnamon
1 inch ginger
4 tsp dhania powder
1 tsp red chilli powder
Salt, to taste
1 tsp garam masala
4 tbsp oil

  • Grind ginger and garlic together with whole spices to make a paste
  • Heat oil in a heavy bottomed pan
  • Add finely chopped onions, saute until brown; add spices followed by keema and matar (peas), saute for 10 minutes
  • Add ginger-garlic and whole spices paste, along with yogurt and saute until brownish (bhuno)
  • Add pureed tomatoes and saute for 5 minutes and cover and cook on low-medium flame until tender
  • Take the lid off, open and cook until the water is almost dry and keema starts leaving oil, add salt and 1 cup water and bring it to a rolling boil, simmer and cook covered for another 10 minutes
  • Take off the heat, add garam masla, mix well and garnish with finely chopped cilantro/coriander

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