Matar Keema (minced Mutton And Pea Curry)

Matar keema is relished among the nonvegetarians and is well known across the world. The basic masala is the same, however across the world people have experimented with main ingredient, Mutton, and has tried with chicken and pork also . Here is a recipe which is the very elemental.

picture of Matar keema ( Minced mutton and pea curry)
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Sapna Shaw's Secret Indian Recipe !

Preparation Time: 
15 mintues
Cooking Time: 
45 mintues


Mutton keema (minced mutton) 200 grams (7 ounce)
Tejpatta (bay leaf) 1 piece
Onion 2 pieces Finely chopped)
Cumin powder ½ tablespoon
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Black pepper powder ½ tablespoon
Red chilli powder ½ tablespoon
Mustard oil 5 tablespoon
Green peas 50 grams (2 ounce)
Gram Masala powder 1/2tablespoon
Salt 1 tablespoon
In a pan or karahi put oil and add bay leaf. Once it starts popping add onion and fry onion for 5 mintues.
Add the keema and sauté for 10 mintues.
Add the ginger paste, garlic paste, cumin powder, black pepper powder, red chilli powder and salt and cook with the lid on on low flame till the masala is fried and it leaves the oil.
Put the keema and the masala in a pressure cooker and cook till 5-6 whistles. Let it cool and remove the lid to check if the mutton has been done or not.
Once the mutton is done add the peas and the garam masala and cook for 5 more mintues with the lid on. Check seasoning .Matar keema is ready. Serve it with rice or . paratha