Keema Matar, or simply keema, is a delicious Indian-style curry made using ground meat (kheema) and green peas (matar) cooked in a fragrant onion-tomato masala. This one-pot recipe is quick and easy to make, using only a few basic Indian spices, and is ready in under 30 minutes. With its versatility, keema masala can be served with a variety of sides, such as rice, bread, or even spaghetti.
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The term "keema" can refer to both the minced meat itself and the final dish. Some like to call it the Indian version of chili, as it involves cooking ground meat with a blend of aromatic spices. Kheema matar is an excellent option for a quick and easy weeknight dinner, and when paired with dinner rolls, it's often referred to as kheema pav.
Why you will love this recipe?
- Perfectly spiced and cooked: This keema matar recipe has the perfect balance of spices that complement the meat and peas without overpowering them.
- One-pot recipe: This one-pot recipe is easy to make and easy to clean up, making it an ideal choice for busy weeknights.
- Good for meal-prep: Keema matar is an ideal meal-prep option as it freezes well, allowing you to make a big batch and enjoy it throughout the week.
Ingredients
Ground meat: You can use any type of ground meat for this recipe. I have used lamb.
Peas: Peas help balance the dish well. Use fresh or frozen green peas.
Ghee: Use ghee to make the best-tasting keema. This can be replaced with olive oil or any other cooking oil of your choice.
Spices: The whole spices we need are cumin seeds and bay leaves. The powdered spices we need are ground turmeric, ground coriander, ground cumin, red chili powder (or cayenne), and garam masala. Using Kashmiri chili powder adds a deep color to the curry while not making it too hot.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Step 1: Set
Step 2: Add the tomato puree, ground coriander, ground cumin, chili powder, turmeric, and salt. Mix well and saute for 2 minutes (images 3 and 4).
Step 3: Add the ground meat and mix well to break the mince into small pieces. Let the ground meat brown for about 2-3 minutes (images 5 and 6).
Step 4: Add ½ cup water. Add the green peas. Mix well and deglaze the pot. Secure the
Step 5: Do a natural pressure release for 10 minutes, then do a quick release. Put the
Serve
Expert Tips
Use ghee for the best-tasting keema matar curry. Kashmiri chili adds bright color while not making it too spicy.
I have used store-bought tomato puree, which gives the curry a deep red color. This can also be replaced with homemade tomato puree. Alternatively, you can use tomato paste for the curry. Replace ½ cup of tomato puree in this recipe with ¼ cup tomato paste and ¼ cup water. The rest of the recipe remains the same.
In this recipe, I have used ground lamb. You can use any kind of ground meat like goat mince, ground beef, ground turkey, or ground chicken. For ground chicken, reduce the cooking time by 2 minutes as chicken keema needs less time. For other varieties of ground meat, the cooking time remains the same as mentioned in this recipe.
The keema curry thickens as it cools down. To reheat, add a small amount of water to adjust the consistency and simmer in a saucepan for a few minutes.
Keema muttar can be stored in the refrigerator in an airtight container for up to 3 days. It also freezes well and can be stored in the freezer for up to 3 months.
Serving suggestions for keema matar
Keema masala is very versatile and can be served with both basmati rice and naan bread of your choice. I love how it can be used in so many ways, and there are so many possibilities when it comes to serving keema masala. Serve it with cauliflower rice for a delicious keto meal.
Top it on pizzas or use them to make quesadillas and wraps. They can also be used to make an Indian-style sloppy joe. Serve them over a bed of spaghetti to enjoy Indian-style bolognese. You can also use them as a filling in samosas to make keema samosa.
I like to serve them with pav bread (dinner rolls). It is popularly called keema pav and is a popular street food in Mumbai. Drizzle some lemon juice or lime juice for that street-style touch.
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Recipe card
Keema Matar (Ground Meat Curry) - Instant Pot
Equipment
Ingredients
- 1 lb ground meat (I have used ground lamb)
- 2 tablespoon ghee (use store-bought or homemade ghee)
- 1 large onion finely chopped
- 1 tablespoon ginger minced or finely chopped
- 1 tablespoon garlic minced or finely chopped
- 1-2 green chili finely chopped
- ½ cup tomato puree
- 1 cup peas
- 1 teaspoon salt adjust as per taste
- 2 tablespoon cilantro
- ½ cup water
Spices:
- 1 bay leaf
- 1 teaspoon cumin seeds
- 2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chili powder
- ½ teaspoon turmeric powder
- 1½ teaspoon garam masala (use store-bought or homemade garam masala)
Instructions
- Set Instant Pot to saute mode and add ghee (or oil). Once it heats, add cumin seeds and bay leaf.
- Once the cumin seeds sizzle, add the onions, ginger, garlic, and chili pepper. Saute for 3 minutes.
- Add the tomato puree, ground coriander, ground cumin, chili powder, turmeric, and salt. Mix well and saute for 2 minutes.
- Add the ground meat and mix well to break the mince. Let the ground meat brown for about 2-3 minutes.
- Add ½ cup water and green peas. Mix well and deglaze the pot.
- Secure IP lid and set the Instant Pot to pressure cook mode for 10 minutes.
- Do a natural pressure release for 10 minutes, then do a quick release.
- Put the Instant Pot back in saute mode for 2-3 minutes for the excess moisture to dry.
- Add garam masala and cilantro.
- Serve hot with rice or pav bread.
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