A classic non-veg recipe from North Indian cuisine where meat is minced and cooked with peas and spices to make delicious keema matar. The dish goes well with rice or roti. A favourite non-veg dish in various Indian homes. It is easy to prepare; get the recipe below.

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Servings: 2

  • 500g goat meat (minced)
  • 1/2 cup peas
  • 4 tbsp oil
  • 2 onion (medium-sized, finely chopped)
  • 2 tsp ginger-garlic paste
  • 1 tbsp garam masala powder
  • 1/2 cup yogurt
  • 2 tsp coriander powder
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • Salt as per taste
  • 3 tbsp coriander leaves (finely chopped)
  • 1 tbsp meat masala
  • Water as per requirement

Preparation Instructions:

  • Mix coriander powder, chilli powder, turmeric powder, salt and curd in a bowl and keep it aside.
  • Heat oil in pan over medium flame and add chopped onion. Saute till they turn golden brown.
  • Add garam masala, ginger-garlic paste and saute for a minute. Now add the curd mixture prepared in the first step.
  • Cook it for 2 minutes on medium flame and then add minced meat. Mix it well. Sprinkle some meat masala and add a little water.
  • Cover the pan and cook till the water evaporates. Add peas and a cup of water and cook again till peas become soft.
  • Garnish keema matar with coriander leaves and serve hot with naan or chapati


  • You can add or reduce the quantity of water as per your requirement.
  • You can also add a chopped tomato after onions become golden brown for a tangy flavour.
  • You can also add potato with peas to this dish.

Content credit: mp4 mobile movies

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