Keema Matar (Ground Meat Curry) - Instant Pot
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.
Servings: 6
Calories: 308kcal
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.
Video
Notes
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.
See the tips section and serving suggestion above to serve this keema curry.
Nutrition
Calories: 308kcal | Carbohydrates: 10g | Protein: 15g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 68mg | Sodium: 474mg | Potassium: 401mg | Fiber: 3g | Sugar: 4g | Vitamin A: 414IU | Vitamin C: 15mg | Calcium: 44mg | Iron: 3mg