Go Back

Keema Matar

Keema matar has its origins in the Mughlai cuisine and is nothing but minced meat (I have used chicken mince in this recipe) cooked with green peas and aromatic spices.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Calories 408 kcal


  • 1 lb 450 gramsground chicken/chicken mince
  • 1 approx.100 grams onion; finely chopped
  • 2 about 150-200 grams ripe tomatoes; diced small
  • 1 cup approx. 130 grams green peas (fresh or frozen)
  • ½ cup approx. 100 grams diced bell pepper
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon ground coriander/coriander powder
  • 1 teaspoon ground cumin/jeera powder
  • 1 teaspoon Paprika
  • 1 teaspoon cayenne adjust to taste
  • ½ teaspoon haldi
  • 1 inch cinnamon
  • 2-3 cloves
  • 5-6 cardamom
  • 2-3 whole red chillies
  • 2 tablespoon oil
  • Salt to taste

Suggested Garnish

  • Chopped cilantro
  • Chopped onions
  • Julienned ginger


  • Heat oil over medium high heat. Add the whole spices - cloves, cinnamon stick, cardamom and whole red chillies. Fry for a few seconds. Add chopped onions and fry until they start to brown, about 5-6 minutes.
  • Lower the heat and add the ginger garlic paste and saute till aromatic. Mix in the spice powders- ground coriander, ground turmeric, paprika and cayenne powder. Fry for a minute or two till it becomes fragrant.
  • Add the diced tomatoes and cook till tomatoes are mushy and the oil separates.
  • Increase the heat to medium high and add the chicken mince and green peas. Saute on medium high heat till chicken changes color, stirring occasionally breaking the chicken mince into smaller pieces as desired. Lower the heat and saute till chicken and peas are cooked thoroughly.
  • Add the diced bell pepper, cook for another 4-5 minutes. (See recipe notes).
  • Serve hot with steamed rice/roti.