Keema Matar


Mutton  Keema (minced meat) 500 gm
Peas   (matar) 250 gm
Onion (payaz) chopped 2
Tomato (tamater) chopped 1
Turmeric (Haldi) ½ tea spoon
Red Chili (lal mirch) Powder 1 tea spoon
Cumin (jeera)  powder 1 tea spoon
Coriander (Dhaniya)  powder 1 tea spoon
Ginger Garlic (adrakh lahsan) paste 2 tea spoon
Green chillies(hari mirch) chopped 2 table spoon
Whole Red chilli (sabut lal mirch) 3
Hot spices (Garam Masala) 1 tea spoon
caraway seed (Shahi jeera) 1 tea spoon
Bay leaf (Tej patta) 1
Refined oil 4 table spoon
Coriander Leaves (Hara Dhania)


  • 1. In a pressure cooker, heat oil. Put caraway seeds, bay leaves and whole red chilli in it.
  • 2. When caraway seeds begin to splutter, add onion to it and fry it till golden brown.
  • 3. Add ginger garlic paste and sauté it for 2-3 minutes
  • 4. Add tomatoes and green chilies and cook till it starts separating oil. Now add turmeric, red chilli powder, cumin powder and coriander powder, salt and cook it for some more time.
  • 5. Add minced meat to it and sauté it for 10- 12 minutes. Add little water and boil it.
  • 6. Pressure cook on high till the cooker whistles. Then reduce flame and cook for 10 minutes. Put the flame off and Let the pressure cooker cool on its own.
  • 7. Put oil in another pan. Add cumin seed, when cumin seeds begin to splutter, add peas and sauté for 2-3 minutes,
  • 8. Add turmeric powder, red chilli powder, and salt. Cover it and it cook on slow flame.
  • 9. Now open the pressure cooker and add the prepared meat in peas and cook it together for 5-7 minutes. Put off the flame and garnish it with chopped coriander leaves.

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