Keema Matar

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Preparation & Setup

   First, gather all your ingredients and place them on your counter. Using your chopping board and sharp knife, finely chop the 2 medium onions until they are very small, about the size of a grain of rice. Finely chop or grate the 1.5-inch ginger piece and 4 garlic cloves. Chop the 2 medium tomatoes finely, or blend them into a smooth puree in a small bowl. Slit the 2 green chillies lengthwise. Keep all your measuring spoons and cups ready, along with your heavy-bottomed kadhai (wok) and stirring spoon.

2. 02

   Browning the Onions

   Place the heavy-bottomed kadhai on your stove over medium heat. Add 3 tablespoons of cooking oil and let it heat up for about 30 seconds. Once the oil is shimmering slightly, add the finely chopped onions. Stir them frequently with your stirring spoon, cooking them for about 8-10 minutes until they turn a light golden brown color. They should smell sweet and fragrant.

3. 03

   Adding Ginger-Garlic & Chillies

   Once the onions are golden, add the minced ginger and garlic to the kadhai. Also add the slit green chillies. Continue to stir and cook for another 1-2 minutes on medium heat, until the raw smell of ginger and garlic disappears and they become fragrant. Be careful not to burn them.

4. 04

   Cooking the Tomatoes & Spices

   Now, add the finely chopped or pureed tomatoes to the kadhai. Immediately add 0.5 teaspoon turmeric powder, 1 teaspoon red chilli powder, 2 teaspoons coriander powder, 1 teaspoon cumin powder, and 1.5 teaspoons salt. Mix everything well with your stirring spoon. Cook this mixture on medium-low heat for about 5-7 minutes, stirring occasionally, until the tomatoes soften completely and the oil starts to separate from the sides of the mixture. This is called 'bhunao' and is important for flavor.

5. 05

   Browning the Keema

   Add the 500g mutton keema to the kadhai. Using your stirring spoon, break up any lumps of keema and mix it thoroughly with the onion-tomato masala. Increase the heat to medium-high. Cook the keema for about 8-10 minutes, stirring frequently, until it changes color from pink to a uniform brown and all the moisture released from the keema has evaporated. This step is crucial for good flavor.

6. 06

   Adding Peas & Water

   Once the keema is well browned, add the 1 cup of green peas (if using frozen, ensure they are thawed). Pour in 0.5 cup (120ml) of water. Give everything a good stir to combine. The water will help the keema cook through and create a light gravy.

7. 07

   Simmering to Perfection

   Bring the mixture to a gentle boil, then reduce the heat to low. Cover the kadhai with a lid. Let the keema matar simmer for 15 minutes. This slow cooking allows the flavors to meld and the keema to become tender. Check occasionally to ensure it's not sticking to the bottom; if it looks too dry, you can add another splash of water (about 1/4 cup).

8. 08

   Finishing Touches

   After 15 minutes of simmering, remove the lid. The keema should be tender and the peas cooked. Add 1 teaspoon of garam masala and stir it in. Cook for another 2 minutes on low heat, uncovered, to allow the garam masala flavor to infuse. Taste and adjust salt if needed, but the initial 1.5 tsp should be a good starting point.

9. 09

   Garnish & Serve

   Turn off the heat. Garnish your Keema Matar with 2 tablespoons of freshly chopped coriander leaves. Serve hot with roti, naan, or rice. Enjoy your delicious homemade Keema Matar!