Keema Matar

Name: Keema Matar
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian (Westbengal)
Ingredients: Goat/mutton mince (keema): 500g; Green peas (fresh or frozen): 150g; Onion: 150g, finely chopped; Tomato: 150g, chopped; Ginger paste: 1 tsp; Garlic paste: 1 tsp; Turmeric: 1 tsp; Red chilli powder: 1½ tsp; Coriander powder: 1 tsp; Cumin powder: ½ tsp; Garam masala: ½ tsp; Mustard oil: 3 tbsp; Salt: 1½ tsp; Sugar: ½ tsp; Fresh coriander: 3 tbsp; Break up mince completely in early cooking — lumps ruin the texture; Brown the mince well before adding peas — this is a kosha-style keema, not a wet curry; Fresh peas in season are far superior to frozen

🍗 Non-veg🌾 Gluten-free📊 Easy

Minced mutton or goat cooked with green peas, tomato and warm Bengali spices — a quick, hearty weeknight dinner loved across Kolkata's households.

⏱️10 minPrep

🔥30 minCook

🕒40 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Keema Matar

Fry onion in hot oil to golden-brown.
Add ginger-garlic; fry 2 min.
Add tomato; cook until soft.
Add all spice powders; bhuna 4 min.
Add mince; break apart with spatula.
Fry on medium-high heat, stirring constantly, 10–12 min until mince is cooked through and well-browned.
No water needed — the mince will release then absorb its own moisture.
Add peas, salt, sugar; cook 6–8 min until peas are tender.
Add garam masala and coriander.

📖 Cultural notes

|---|---|---|---|---| | 380 kcal | 34g | 16g | 20g | 5g | Keema Matar is one of the most universally loved Bengali weeknight dinners — fast to cook, deeply satisfying and economical. In the Muslim majority areas of north Kolkata (Park Circus, Metiabruz), keema is cooked at least twice a week. It appears in tiffin carriers, at late-night dhabas with paratha and in family dinner thalis with dal and rice. ---

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