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Keema matar

Name: Keema matar
Total time: 76 min
Yield: 2 servings
Cuisine: South Asian
Ingredients: 280g beef mince; 150g peas (frozen, in at the end); 50g wholemeal atta; 2 tsp oil; 2 onions; 2 tomatoes; 1 thumb ginger and garlic; 2 tsp cumin, coriander and garam masala; 1 tsp turmeric and chilli powder; 2 green chillies; 1 handful coriander

Also known as कीमा मटर · qeema matar · keema mutter · minced meat with peas

Spiced minced beef cooked down with peas and ginger until the fat separates and glosses the top. Homely, dense, made for roti.

South Asianlunchdinner

Typical serving

520 kcal

usually 410–660 kcal

Typical nutrition for one serving
Protein	30 g
Carbs	28 g
Fat	32 g

Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.

1h 16mhands on

0munattended

1h 16mstart to finish

Ingredients

Serves 2 · dimmer marks are storecupboard

280gbeef mince
150gpeas — frozen, in at the end
50gwholemeal atta
2 tspoil
2onions
2tomatoes
1 thumbginger and garlic
2 tspcumin, coriander and garam masala
1 tspturmeric and chilli powder
2green chillies
1 handfulcoriander

Method

8 steps

fold · 6m
Atta and warm water kneaded to a soft dough and left under an upturned bowl. It gets its twenty minutes free while the keema cooks.
chop · 8m
Onions and tomatoes diced fine, ginger and garlic crushed to a paste.
fry · 12m
Onion browned properly in the oil, then the ginger-garlic, then the dry spices for a minute so they lose their raw edge.
fry · 10m
Mince in and pressed flat against the pan, then left. Kept moving it steams itself grey; left alone in a hot pan it browns, and browned mince is the whole difference between this and a bolognese with cumin in it.
simmer · 20m
Tomatoes and a splash of water, lid ajar, cooked down until the fat separates and sits glossy on top. Mince has to be cooked right through, with no pink left anywhere in it.
fold · 5m
Peas in for the last five minutes only. Longer and they go grey and floury and taste of the freezer.
grill · 12m
Rotis rolled thin on a dry hot pan while that finishes, then straight onto the flame.
finish · 3m
Green chilli and coriander over, and two minutes off the heat before it goes to the table.

Worth knowing

Keema is the dish Indian and Pakistani households actually cook on a weeknight — restaurant menus list it almost as an afterthought.

More from the South Asian kitchen

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Haleem

520 kcal · 30g protein

Chicken Chettinad

520 kcal · 36g protein

Samosa chaat

520 kcal · 12g protein

Aloo paratha

520 kcal · 12g protein

Browse macros for every South Asian dish Foodakl can log: South Indian · North Indian · Bengali · Pakistani · Sri Lankan · Nepali & Tibetan

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