# Keema Mattar

This is a recipe for Keema Mattar that actually melts in your mouth – no browning, no gritty bits, just proper comfort in a pan.

- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 1 kilo Keema (mutton or beef)
- 2 medium onions
- 1 tablespoon ginger and garlic paste
- Passata
- 200 ml water
- Oil or butter
- 1.5 tsp Garam Masala
- 1 tsp Salt
- 2 tsp Coriander
- 2.5 tsp Red Chilli Mix
- 1 tsp ground Fennel
- chopped green chilies
- Potatoes
- 1 tablespoon yogurt
- 200 grams frozen peas
- chopped tomato
- fresh coriander

## Instructions

1. Place 1 kilo of keema (mutton or beef) straight into the pan.
2. Add 2 diced medium onions, 1 good tablespoon of ginger and garlic paste, a splash of passata, and about 200ml of water to the pan.
3. Bring the mixture to a boil.
4. Cover the pan with a lid and let it bubble away on medium to high heat for 20 minutes, ensuring it doesn't boil dry by adding more water if needed.
5. Once the keema is cooked and the onions have almost disappeared, add a bit of oil or butter.
6. Add all your spices: 1 1/2 tsp Garam Masala, 1 tsp Salt, 2 tsp Coriander, 2 1/2 tsp Red Chilli Mix, 1 tsp ground Fennel, and some chopped green chilies if desired for extra spice.
7. Stir the spices thoroughly into the keema.
8. Add potatoes to the pan.
9. Add another splash of water.
10. Cover with the lid and cook for another 10 minutes on a low and slow heat to allow the potatoes to nearly cook and the spices to meld.
11. Check the potatoes; they should be cooked but still firm.
12. Stir in 1 or 2 tablespoons of yogurt for tang and richness.
13. Add 200g of frozen peas directly from the freezer.
14. Turn up the heat and stir properly to prevent sticking, adding more water if needed to maintain a loose consistency.
15. Optionally, throw in a chopped tomato right at the end and let it soften.
16. Finally, add a generous amount of fresh coriander.
17. Serve the Keema Mattar.

## Equipment

- pan
- colander
- wooden spoon
- lid
- bowl

## Tips

- Instead of adding spices into the keema, fry an extra onion with some ginger and garlic in a separate pan, mix in all spices there, cook until the oil separates, then stir that into the keema. This adds a layer of richness.

## Source

- Original video: https://www.instagram.com/reel/DMigOEaoKYf/?igsh=MXF1azY5cXkxMG5kYg==
- Recipe page: https://www.cliprecipe.com/recipe/98757f45-573b-4426-93fd-815b47cd778a
- Extracted: 2025-07-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt