Keema matar is the dish many Pakistani families turn to on a busy weekday, and for good reason. This keema matar recipe brings together minced meat and sweet green peas in a well-fried onion, tomato and spice masala, giving you a dry, intensely flavoured curry in about 40 minutes. It is simple, inexpensive and always disappears quickly at the table.
The key to this version is frying the mince properly. Instead of simmering it in liquid, you cook it on high heat until all the water evaporates and the meat starts to brown. That step alone transforms the flavour from boiled and grey to rich and savoury.
What Makes It So Good
Keema is one of the most versatile ingredients in the South Asian kitchen. It cooks quickly, absorbs spices beautifully and suits every meal of the day. Pair it with peas and you get a lovely contrast of textures and a touch of natural sweetness that balances the heat. Children usually love it, it packs well for lunches, and it is just as good stuffed into a paratha or a toasted bun as it is served with rice.
- Fast enough for a weeknight
- Uses affordable, everyday ingredients
- Easy to scale up for a crowd
- Freezes and reheats perfectly
Choosing Your Mince
Beef mince is the most common choice in Pakistan, while lamb or mutton mince is richer and more aromatic. Chicken or turkey mince makes a lighter version. Whatever you choose, avoid extra-lean mince, as a little fat keeps the keema moist and carries the spice. Around 15-20 percent fat is ideal. If you can, ask your butcher to mince the meat twice for a finer, more even texture.
Keema Matar Recipe: Spiced Minced Meat with Peas in 40 Minutes
Pakistani · Main Course · Easy
Ingredients
- 500 g minced beef, lamb or mutton (not too lean)
- 200 g (1 1/2 cups) green peas, fresh or frozen
- 4 tbsp vegetable oil or ghee
- 1 tsp cumin seeds
- 1 bay leaf
- 2 medium onions, finely chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 medium tomatoes, finely chopped
- 1 tsp salt, or to taste
- 1 tsp red chilli powder
- 1/2 tsp turmeric
- 1 1/2 tsp ground coriander
- 1 tsp ground cumin
- 3 tbsp plain yoghurt, whisked
- 2 green chillies, chopped
- 1/2 tsp garam masala
- Handful fresh coriander and a few mint leaves, chopped
- 1 tbsp lemon juice (optional)
Method
- Heat the oil in a wide pan. Add cumin seeds and bay leaf and let them sizzle for 20 seconds.
- Add the onions and fry for 8-10 minutes until golden brown.
- Add ginger and garlic pastes and fry for 1 minute.
- Add the mince and turn the heat to high. Break it up with a spoon and fry for 6-8 minutes until all the moisture has evaporated and the meat is lightly browned.
- Add tomatoes, salt, chilli powder, turmeric, coriander and cumin. Cook for 6-7 minutes until the tomatoes break down and the oil separates.
- Stir in the yoghurt and cook for 2-3 minutes until absorbed.
- Add the peas and 60-100 ml water. Cover and cook on low for 8-10 minutes (5 minutes for frozen peas) until the peas are tender and the mince is cooked through to 71°C (160°F).
- Uncover and cook on high for 1-2 minutes to dry off any excess liquid. Finish with green chillies, garam masala, coriander, mint and lemon juice.
Ingredients and Swaps
- Peas: frozen peas are perfectly fine and often sweeter than fresh out of season. Add them a little later, as they cook quickly.
- Onions: chopped finely so they melt into the mince. Grated onion works too and cooks even faster.
- Tomatoes: they provide tang and help form the masala. Use a tablespoon of tomato paste if your tomatoes are pale.
- Yoghurt: adds a gentle sourness and helps the masala coat the meat. Lemon juice at the end can replace it.
- Herbs: fresh coriander and a few mint leaves give a fresh finish that lifts the whole dish.
- Swap the peas: try diced potatoes for keema aloo, chopped capsicum for keema shimla mirch, or fresh fenugreek for keema methi.
Step-by-Step Walkthrough
Golden onions first
Cook the onions in hot oil with the cumin and bay leaf until they are a rich golden colour. This gives the keema its depth and a slightly sweet backbone.
Fry the mince until dry
Add ginger and garlic, then the mince. Turn up the heat and keep breaking up the meat so there are no lumps. At first it will release a lot of liquid. Keep cooking until that liquid has evaporated and you hear the mince start to sizzle in the oil again. A wide pan helps here, as the moisture escapes faster. This browning step is what makes the dish taste rich rather than stewed.
Build the masala
Tomatoes and spices go in next. Cook them down until the tomatoes have completely broken down and oil appears around the edges. Then stir in the yoghurt and let it be absorbed. The mince should look glossy and well coated.
Add the peas and finish
Add the peas with just a splash of water, cover and let them steam until tender. Minced meat should be cooked to 71°C (160°F), or 74°C (165°F) for chicken or turkey mince, so make sure there are no pink bits remaining. Uncover, cook off any extra liquid, then add the green chillies, garam masala, fresh herbs and a squeeze of lemon.
Tips for Perfect Keema
These small habits make the difference between an average keema and a great one. Most of them take no extra time, and once you are used to them, this keema matar recipe will turn out the same way every time you cook it.
- Do not add the peas too early or they will lose their colour and turn mushy.
- If the mince clumps, use a potato masher in the early stage of frying to break it up.
- For a little smoky dhaba flavour, use the charcoal method: place a glowing piece of charcoal in a foil cup on the keema, add a few drops of oil and cover for 2 minutes.
- Add a pinch of sugar if your tomatoes are very tart.
- Taste for salt after the peas go in, since they absorb some of the seasoning.
Serving, Storing and Leftovers
Serve keema matar with hot chapati, paratha, naan or plain rice, with raita and a simple salad on the side. Leftovers make excellent fillings for sandwiches, samosas, stuffed parathas and even pasta sauce.
Cool the keema quickly and store it in a covered container in the fridge for up to 3 days. It freezes very well for up to 3 months; spread it flat in a freezer bag so it thaws quickly. Reheat in a pan with a splash of water, stirring, until it is piping hot throughout.
Frequently Asked Questions
Can I make this keema matar recipe with chicken mince?
Yes. Chicken mince cooks faster and releases less fat, so add an extra tablespoon of oil and cook until it reaches 74°C (165°F).
Why is my keema watery?
The mince was not fried long enough, or too much water was added. Cook uncovered on high heat for a few minutes to dry it out.
Do I need to wash the mince?
There is no need to rinse raw meat; it can spread bacteria around the sink. Just drain off any excess fat after browning if you prefer a lighter dish.
Can I make it in advance?
Absolutely. This keema matar recipe tastes even better the next day, as the spices have time to settle.
An Everyday Favourite
Quick, satisfying and full of flavour, keema matar earns its place on the weekly menu. Fry the mince until it browns, cook the masala properly and add the peas near the end. With a stack of hot rotis, it is a meal everyone will be happy to see again and again.
