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Keema Matar

Abhipsa Saran
30 minutes
Prep Time
30 minutes
Cook Time
4 People
Read Instructions Save For Later


A rich keema and green peas filled curry to be served with roti or naan.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • North Indian
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. Chicken keema- 250gms
  2. Matar- 1  1/2 cup
  3. Zeera- 1tsp
  4. Pepper -  8 to 10
  5. Cardamom -  3 to 4
  6. Bay leaves -  2
  7. Onion -  3 medium
  8. Ginger paste -  1 tbsp
  9. Tomatoes -  2 chopped
  10. Garlic paste- 1 tbsp
  11. Oil- 2tbsp
  12. Ghee- 1tbsp
  13. Green chili -  2
  14. Cumin powder -  1 tbsp 
  15. Garam Masala -  1 tbsp
  16. Salt to taste
  17. Haldi- 1tsp
  18. Red chili powder -  1 tsp
  19. Coriander Leaves chopped -  2tbsp
  20. Mint leaves chopped -  1 tbsp


  1.  In a bowl  add fresh  green peas or matar,  add water,  salt 1/2tsp and haldi 1/2tsp.  Keep the bowl on the gas and let the peas cook.  When cooked strain the peas and keep aside.  If using frozen one then skip this step.  But fresh peas add more flavour  to the dish. 
  2. Peel and chop onions,  tomatoes  and green chilies and keep aside
  3. If keema is too fine, add half cup of water to the keema.  If not then no need of adding water. 
  4. Heat ghee and oil in a pan.  Add zeera and whole garam masala  to the oil.  Then add chopped onion  and fry up to golden brown. 
  5. Then add garlic and ginger paste  to it and fry in high flames  for  2 mins.  Then  add chopped  tomatoes  to it and  fry again. 
  6. After a couple of minutes  add all dry spices except garam masala  and little water to it and cook  again. 
  7. When oil separates from masala  add the keema to it and fry for 2 to 3  mins in high  flames  and later lower the flame and allow to cook. 
  8. When keema is cooked properly and oil started ozing  out of the keema add garam  masala  to it.  Taste the dish,  balance the seasoning  and also add some water if it required.  Then add chopped  coriander  and mint leaves and switch off the gas..  

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