Keema Matar Recipe

قیمہ مٹر

Pakistani keema matar with minced beef and green peas cooked in a concentrated onion-tomato masala with ginger, garlic and warming spices.

Key cooking point: Cook the mince until its raw moisture evaporates before adding tomatoes.

Pakistani keema matar with browned beef mince, green peas and concentrated tomato masala
Beef mince cooked until separated and moist, then finished with peas in a reduced onion-tomato masala.
Prep15 min Cook30 min Total Serves5 CategoryBeef
Published by Pakistan Food Last updated: Editorial standardsReport a correction

Ingredients for Keema Matar

  • 750 g beef mince
  • 1.5 cups green peas
  • 2 medium onions, finely sliced or chopped
  • 3 tomatoes, chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chilli powder, or to taste
  • 1 tsp cumin
  • 0.5 tsp turmeric
  • Salt to taste
  • Cooking oil, as needed

How to Make Keema Matar — Step by Step

  1. Step 1Heat oil in a wide pan and cook the onions until softened and lightly browned, then add the ginger-garlic paste and cook until its raw aroma reduces.
  2. Step 2Add the beef mince and break it up thoroughly with a spoon. Cook until the meat changes colour and excess released moisture begins to evaporate.
  3. Step 3Add the tomatoes, chilli powder, cumin, turmeric and salt. Cook while stirring until the tomatoes soften and the masala becomes cohesive.
  4. Step 4Add the peas and only a small splash of water if the pan needs moisture for them to cook. Cover and simmer gently until the peas are tender and the beef is cooked through.
  5. Step 5Uncover and cook to the consistency you prefer, stirring so the keema stays moist rather than reducing until tough or dry.
  6. Step 6Taste for seasoning, garnish with fresh coriander if available and serve hot with roti, naan or rice.

Technique That Matters

Brown the mince before the tomato stage and let released beef moisture evaporate instead of trapping it under a lid. Add peas only after the masala is cohesive so they stay green and tender rather than overcooking while the mince dries out.

Visual & Doneness Cues

  • Mince should look separated rather than clumped in large grey pieces.
  • Tomato masala should cling to the beef with no raw watery layer.
  • Peas should be tender but still hold shape.
  • Finished keema should be moist and spoonable rather than greasy or dry.

Keema Matar Cooking Tips

  • Cook the mince until its raw moisture evaporates before adding tomatoes.
  • Frozen peas need less cooking than fresh peas.
  • Keep the finished keema moist but not watery.

Mistakes to Avoid

  • Covering the mince too early and steaming it in its own liquid.
  • Adding peas before the tomato masala is cooked.
  • Reducing until all moisture is gone and the beef becomes tough.
  • Leaving large mince clumps unbroken during browning.

Substitutions & Adjustments

  • Use lamb mince for a richer variation with a slightly different fat level.
  • Frozen peas can go in directly and usually need less time than fresh peas.
  • Add a small splash of hot water only if the peas need more time after the masala has reduced.

Storage & Reheating

Storage: Cool promptly and refrigerate covered. Keema thickens slightly as it chills.

Reheating: Reheat gently with a spoonful of water if needed, just until piping hot.

Questions About Keema Matar

Should I use fresh or frozen peas in keema matar?

Both work. Fresh peas may need more simmering time; frozen peas usually need only a short time near the end. Add them according to tenderness so they keep their shape.

How do I keep the mince tender?

Break the mince into small pieces as it browns, then simmer with a little liquid until cooked through. Avoid prolonged high heat after the mince has already become tender.

What should I do if the keema matar gravy is too thin?

Simmer uncovered for a few minutes after the peas are tender, stirring occasionally. Reduce slowly so the mince does not dry out or stick to the pan.

Serving idea: Serve with roti, naan or plain rice and fresh coriander.

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