Garam Masala Keema Matar
Keema matar combines savoury minced meat with sweet green peas in a relatively dry masala. Signature Garam Masala complements both ingredients and is best added in a restrained amount toward the end, once the mince has browned and the tomato base has reduced.
Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
✨ Zaika Potli Secret Technique
Add 1¼ tsp Signature Garam Masala near the end of cooking, after the mince and peas are tender and excess liquid has reduced.
Ingredients
Ingredients
- Mutton or lamb mince — 500 g
- Green peas — 150 g
- Oil or ghee — 2 tbsp
- Onion — 1 large, finely chopped
- Ginger-garlic paste — 1 tbsp
- Tomato — 2 medium, chopped
- Turmeric — ¼ tsp
- Kashmiri chilli powder — ½ tsp
- Coriander powder — 1½ tsp
- Signature Garam Masala — 1¼ tsp / about 4 g
- Salt — 1¼ tsp
- Water — ½ cup
For Finishing
- Green chilli — 1, chopped
- Fresh coriander — 2 tbsp
- Lemon juice — 1 tsp
Cooking Instructions
-
1Heat oil or ghee in a wide kadai.
-
2Add onion and cook until golden.
-
3Add ginger-garlic paste and cook for 1 minute.
-
4Add the mince.
-
5Cook over medium-high heat, breaking up clumps with a spatula.
-
6Continue until the released liquid evaporates and the mince begins browning.
-
7Add tomato, turmeric, chilli powder and coriander powder.
-
8Cook until the tomato is thoroughly reduced.
-
9Add peas, salt and ½ cup water.
-
10Cover and cook over low heat for 8–10 minutes.
-
11Uncover and reduce until the keema is moist but not watery.
-
12Add Signature Garam Masala.
-
13Cook for another 1–2 minutes.
-
14Finish with green chilli, coriander and lemon juice.
💡 Chef's Pro Tip
Do not add water before the mince has browned. Browning creates far more savoury depth than simply simmering mince from the start.
🍽️ Perfect Serving Pairings
My Take On Garam Masala Keema Matar
Keema matar combines savoury minced meat with sweet green peas in a relatively dry masala. Signature Garam Masala complements both ingredients and is best added in a restrained amount toward the end, once the mince has browned and the tomato base has reduced.
The Secret: Do not add water before the mince has browned. Browning creates far more savoury depth than simply simmering mince from the start.