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Monday, February 16, 2009

Aloo Mattar Keema

Keema is a traditional dish of minced meat curry with peas or potatoes in the Indian subcontinent (North Indian Cuisine and specially famous in Punjab). Keema can be made from almost any meat and can be cooked by stewing or frying.

The basic way of preparing keema is frying chopped onions, tomatoes, garlic, ginger and green chillies in ghee till the onion's turn golden brown in color. Spices are added to this mixture either wholly or grinded (garam masala powder). The meat is added to this onion garlic mixture together with peas / potatoes or a combination of both peas & potatoes and cooked in a covered utensil or a pressure cooker.

This is the recipe of Aloo Matar Keema, a combination of minced meat, diced potatoes and green peas.

  • 500 gms keema / minced meat (chicken / mutton)200 gms (4 medium) potatoes, diced
  • 150 gms peas, shelled
  • 1 large onion, finely chopped
  • 2 tbsp onion paste
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 2 medium tomatoes, finely chopped
  • 2 tsp coriander (dhania) powder
  • 1 tsp cumin (jeera) powder
  • ½ tsp turmeric
  • 1 bay leaf
  • 1 tsp garam masala ½ tsp red chili powder (or to taste)
  • 3 green chilli, chopped (or to taste)
  • 2 tbsp white oil500 ml water (as required)
  • Salt (to taste)
  • 1 tsp ghee
  • 2 bunch coriander leaves, chopped, for garnishing
  • 1 small onion, cut into rings, for garnishing
  • 2 green chilies, slit lengthwise, for garnishing


  1. Heat oil in a kadhai / non-stick pan. Lower the heat, add the bay leaf, and sauté the chopped onions till light brown.
  2. Add the onion paste, ginger & garlic paste, mix well and stir fry for 2 mins.
  3. Add chopped tomatoes, salt, coriander & cumin powder, turmeric powder, red chilli powder, mix well and stir fry till oil separates from the side of the kadhai / pan.
  4. Add the diced potatoes and shelled peas and stir fry for 2 mins (You may add a little water if required).
  5. Add the keema, mix well and stir fry till the meat is light brown.
  6. Add 1 ½ cups of boiling water to the minced meat, cover the kadhai / pan and simmer.
  7. Cook on low fire till the gravy is thick and potatoes, peas & keema are properly done.
  8. Cook further on medium flame till all the water dries up (depending whether you want a completely dry dish or with a little gravy).
  9. (Alternatively you can pressure cook the minced meat, potatoes & peas after adding all the spices. Pressure cook till 2 whistles or till the meat is done).
  10. Add ghee and garam masala. Mix well.
  11. Transfer in a serving bowl, garnish with slit chilies, onion rings and chopped coriander leaves.
  12. Serve hot.

This dish can be served with rice or chapatti / nan / kulcha / paranthas.


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