Keema Matar + Paratha

Name: Keema Matar + Paratha
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian (Punjab)
Ingredients: Minced mutton (keema): 500g; Green peas (matar): 200g; Onion, finely chopped: 250g; Tomatoes, chopped: 200g; Ginger-garlic paste: 2 tbsp; Green chillies: 3, slit; Cumin seeds: 1 tsp; Turmeric: 0.5 tsp; Red chilli powder: 1.5 tsp; Coriander powder: 2 tsp; Garam masala: 1 tsp; Desi ghee: 3 tbsp; Fresh coriander: 20g; Salt: to taste; Browning the keema until caramelised (not just cooked through) is the key step most people rush.; Mutton mince has more flavour than chicken; if using lamb, the result is equally good.; Fresh or frozen peas both work; add frozen directly from freezer.

🍗 Non-veg🌾 Gluten-free📊 Easy

Spiced minced meat cooked with green peas in a fragrant onion-tomato masala — a hearty Punjab dinner that cooks quickly but tastes like it has been on the fire all day.

⏱️15 minPrep

🔥35 minCook

🕒50 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Keema Matar + Paratha

Heat ghee; add cumin.
Add onions; cook until deep golden-brown.
Add ginger-garlic paste and green chillies; cook 3 min.
Add minced meat; cook on high heat, breaking lumps constantly.
Cook until all moisture evaporates and meat begins to brown and caramelise — this step takes patience but builds the deep flavour base.
Add tomatoes; cook until oil separates.
Add all dry spices; cook 3 min.
Add peas with 100ml water.
Cover; cook until peas are tender and masala is thick.
Finish with garam masala and fresh coriander.

📖 Cultural notes

|---|---|---|---|---| | 420 kcal | 34g | 20g | 24g | 5g | Keema Matar is the weeknight workhorse of Punjabi meat-eating households — faster to cook than whole-cut curries and beloved by children and adults alike. Paratha is the natural companion, and many Punjabi mothers reserve this combination for Friday evenings as a reward after the school week. ---

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