Classic Keema Matar Recipe
This is my all time favourite curry and then one I make more than any other. This authentic one-pot keema curry recipe is easy to make, and provides the most tasty curry! With my delicious keema curry recipe, you're definitely in for a treat.
tin chopped tomatoes
tinned and blended to be smooth paste
Petit Pois are best
peeled and made into a paste with the ginger and chillis
cube of ginger
peeled and made into a paste with the garlic and chillis
green finger chillis
made into a paste with the garlic and ginger
chopped coriander (cilantro)
Keema Matar Spices
shell removed and seeds crushed
hot chilli powder
adjust to taste
Blend the garlic, ginger and green finger chillis until smooth
Add the oil to a pan and heat
Once the oil is hot add the cinnamon sticks and the crushed cardamon seeds and fry for a minute
Add the onions to the pan and cook until golden browned almost caramelised. This should take 5-7 minutes
Add the ginger / garlic / chilli paste to the pan and cook for a minute or so
Add the blended tomatoes
Add the turmeric chilli powder, cumin and the salt and approx 100ml of the water
Cook for 8-10 minutes being careful not to let it dry out
Add the mince and the rest of the water. Break the mince apart to help it cook
Bring the pan to the boil and once boiling, simmer for at least 20 minutes but ideally for an hour
Add the peas and bring back to the boil again and then simmer for another 3 - 4 minutes
Add the garam masala and stir through
Garnish with the chopped coriander and serve
As with pretty much all curries, Keema Peas gets better if made a day or two before you eat it. Once it's cooled, store in the fridge and then reheat later.
Lamb, Beef, Keema, Mince, Peas, Mater
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