Easy Matar Keema Recipe Perfect for Cozy Winter Dinners at Home

As temperatures drop, our cravings naturally shift toward meals that are hearty, warming, and satisfying. Among North Indian dishes, Matar Keema stands out as a winter favourite, effortlessly combining minced meat and sweet green peas in a rich, spiced masala. The dish’s comforting aroma and layered flavours make it a go-to choice for family lunches and dinners during the colder months.

Minced meat, known for cooking quickly and absorbing spices evenly, pairs beautifully with fresh green peas, which add a subtle sweetness that balances the heat and earthiness of the masala. Using fresh winter peas instead of frozen ones enhances the natural sweetness and texture, making the dish brighter and more vibrant in flavour. Served alongside roti, naan, or steamed rice, Matar Keema is versatile enough to suit every family’s palate.

Why Matar Keema Is a Winter Staple

Matar Keema’s enduring popularity stems from its perfect harmony of protein and vegetables. The minced meat forms a rich, hearty base, while green peas lend a soft, sweet contrast. Its flexibility is another reason for its appeal: the spice level can be easily adjusted, it can be prepared dry or with gravy, and it pairs seamlessly with a wide variety of Indian breads and rice.

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This dish is not only comforting but also nourishing—ideal for winter when the body seeks warmth and sustenance. Adding seasonal ingredients like fresh peas gives the dish a clean, fresh flavour while enhancing its nutritional value.

Elevating the Dish: Methi Leaves and Vegetarian Options

While traditional Matar Keema relies on the classic onion-tomato masala, adding fresh methi (fenugreek) leaves introduces a slightly bitter, aromatic layer that complements the spices beautifully. For those preferring a vegetarian version, the same base can be used with mashed boiled peas sautéed into the masala, retaining the familiar flavours without the meat.

Ingredients

Main Ingredients:

• 500 grams minced meat

• 1 cup fresh green peas

• 2 medium onions, finely chopped

• 2 tomatoes, finely chopped

• 2 tablespoons cooking oil or ghee

Spices and Seasonings:

• 1 teaspoon ginger-garlic paste

• 1 teaspoon cumin seeds

• 1 teaspoon coriander powder

• 1/2 teaspoon turmeric powder

• 1 teaspoon red chilli powder (adjust to taste)

• 1 teaspoon garam masala

• Salt to taste

Optional Ingredients:

• Fresh coriander leaves for garnish

• Green chillies for extra heat

Method of Preparation

Step 1: Prepare the Base
Heat oil or ghee in a deep pan over medium heat. Add cumin seeds and let them crackle. Add chopped onions and sauté until golden brown. This creates a rich, flavourful foundation essential for a well-balanced masala.

Step 2: Add Spices and Tomatoes
Stir in ginger-garlic paste and cook until the raw aroma disappears. Add chopped tomatoes along with turmeric, red chilli, coriander powder, and salt. Cook until the oil begins separating from the masala, indicating it’s fully cooked.

Step 3: Cook the Keema
Add the minced meat, mixing thoroughly with the masala. Cook on medium heat until the meat changes colour and releases its natural juices, stirring occasionally to prevent clumping.

Step 4: Incorporate Green Peas
Once the meat is partially cooked, add fresh green peas. Mix well, cover, and cook on low heat for 10–15 minutes, allowing the peas to soften and absorb the flavours of the masala.

Step 5: Final Touches
Sprinkle garam masala and add chopped green chillies if desired. Cook uncovered for a few minutes to reach the preferred consistency. Garnish with fresh coriander leaves before serving.

Matar Keema is more than just a meal—it’s a winter ritual, a dish that brings warmth, comfort, and nostalgia to the table. Its simple preparation, layered spices, and seasonal ingredients make it a reliable, satisfying choice for cold-weather cooking. Whether served with naan, roti, or steamed rice, this dish promises to be a family favourite, turning even the chilliest days into cosy, flavour-filled experiences.

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