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Keema Matar

Bethica Das
10 minutes
Prep Time
20 minutes
Cook Time
3 People
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This is our usual & traditional Keema Matar cooked in a Bengali style. It is known as Ghugni in the local lingo. Of course the medium of cooking is mustard oil and tempered with bay leaves and whole garam masala. Best had with rice or chapatis / naan.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • West Bengal
  • Side Dishes

Ingredients Serving: 3

  1. 300 gms. chicken keema / mince
  2. 1/2 cup green peas
  3. 1 potato, cubed
  4. 1-2 green chilies
  5. 3 tbsp. mustard oil
  6. 2 bay leaves
  7. 1" cinnamon stick
  8. 2-3 green cardamoms
  9. 4=-5 cloves
  10. 1 tsp. cumin seeds
  11. 1 onion, chopped
  12. 1 tbsp. ginger-garlic paste
  13. 1/2 cup tomato puree / 1 tsp. tomato paste
  14. salt to taste
  15. 1/2 tsp. turmeric powder
  16. 1 tsp. red chili powder
  17. 1 tbsp. coriander-cumin powder
  18. 1 tsp. garam masala powder
  19. 1 tsp. ghee
  20. coriander leaves to garnish


  1. Heat oil and shallow fry the potatoes till light brown. Drain and keep aside. Temper the same oil with cumin seeds, bay leaves, cinnamon, cardamoms and cloves. Saute for a few seconds.
  2. Add the onion and fry till light brown. Now add the ginger-garlic paste, turmeric powder, tomato paste, garam masala powder, coriander-cumin powder and red chili powder mixed with a little water.
  3. Saute till oil separates from the sides of the pan. Then add the keema and conitinue to saute till all the masalas are well blended and the mixture turns dry.
  4. Add 1 cup water, salt, green chilies (opt), fried potatoes and peas and cook, covered till done and there is a slight gravy left. Add ghee and mix well. Serve, garnished with coriander leaves.

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Sunaina Saxena
Sunaina Saxena   Aug-20-2018


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