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Keema Matar (Mince with Peas)

Name: Keema Matar (Mince with Peas)
Total time: 60 min
Yield: 4
Ingredients: 500 g Minced meat, minced; 200 g Green peas, fresh or frozen; 2 pc Onion, finely chopped; 2 pc Tomato, finely chopped; 1 tbsp Ginger, made into a paste; 1 tbsp Garlic, made into a paste; 60 g Yogurt, whisked; 2 pc Green chilli, finely chopped; 1 tsp Cumin seeds; 0.5 tsp Turmeric; 1 tsp Red chilli powder; 1 tsp Coriander powder; 1 tsp Garam masala; 80 ml Cooking oil; to taste Salt; 3 tbsp Coriander, finely chopped

60 min Easy 4 servings

Serves 4 · Total 60 min · Prep 15 min · Cook 45 min

Updated on 8 November 2026

Photo: Cabeza2000 / CC BY-SA 4.0

Minced meat and green peas cooked in a dry onion and tomato masala, the everyday keema of most Urdu-speaking homes. It cooks in about an hour, stays good for lunchboxes, and goes into paratha, roti or between slices of bread.

Quick answer: 60 min in total · serves 4 · main ingredients: Minced meat, Green peas, Onion, Tomato · amounts in metric and US

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Ingredients

Metric US

500 g 1.1 lb Minced meat, minced
200 g 1.5 cup Green peas, fresh or frozen
2 pc 2 pc Onion, finely chopped
2 pc 2 pc Tomato, finely chopped
1 tbsp 1 tbsp Ginger, made into a paste
1 tbsp 1 tbsp Garlic, made into a paste
60 g 0.25 cup Yogurt, whisked
2 pc 2 pc Green chilli, finely chopped
1 tsp 1 tsp Cumin seeds
0.5 tsp 0.5 tsp Turmeric
1 tsp 1 tsp Red chilli powder
1 tsp 1 tsp Coriander powder
1 tsp 1 tsp Garam masala
80 ml 0.33 cup Cooking oil
to taste to taste Salt
3 tbsp 3 tbsp Coriander, finely chopped (Optional)

Steps

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Heat the oil in a heavy pan, add the cumin and chopped onions and fry for about 8 minutes until golden brown.
⏱ Frying the onion · 8 min
Add the ginger and garlic pastes and stir for 1 minute. Add the mince and fry on high heat, breaking up lumps, for about 8 minutes until no pink is left and the water has dried.
⏱ Frying the mince · 8 min
Add the tomatoes, yogurt, green chillies, turmeric, chilli powder, coriander powder and salt. Cook for about 5 minutes until the tomatoes break down and oil shows at the edges.
⏱ Cooking the masala · 5 min
Pour in 150 ml of water, cover and cook on low heat for 20 minutes until the mince is tender and cooked through (at least 71 C / 160 F).
⏱ Simmering · 20 min
Add the peas, cover and cook for 8 minutes until they are tender. Fresh peas may need 10 minutes. If the pan is wet, uncover and cook until it is dry.
⏱ Cooking the peas · 8 min
Stir in the garam masala and coriander, turn off the heat and let the keema rest, covered, for 5 minutes before serving with roti or paratha.
⏱ Resting · 5 min

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Frequently asked questions

How long does Keema Matar (Mince with Peas) take?

60 minutes in total: about 15 minutes of prep and 45 minutes of cooking.

Is Keema Matar (Mince with Peas) hard to make?

Degchi rates it easy. The method has 6 steps, and 6 of them have a timer you can start on this page.

How many people does Keema Matar (Mince with Peas) serve?

This recipe serves 4. Use the toggle above the ingredient list to see the amounts in metric or US measures. For more or fewer portions, scale every amount in the same proportion, or use the servings control in the Degchi app.

Is Keema Matar (Mince with Peas) halal, vegetarian or eggless?

It is marked halal in our recipe data. It is not vegetarian. It has no egg. It has no beef. Check the labels on any packaged ingredients for your own needs.

What will I probably need to buy for Keema Matar (Mince with Peas)?

Everyday staples that Degchi counts as pantry basics: turmeric, red chilli powder, cooking oil, salt. Spice-box items: cumin seeds, coriander powder, garam masala. Fresh items you will probably need to buy: minced meat, green peas, onion, tomato, ginger, garlic, yogurt, green chilli.

Any tips for making Keema Matar (Mince with Peas)?

Fry the mince until the water has fully dried before adding tomatoes; that is what gives the roasted flavour. Keeps 2 days in the fridge; reheat until steaming hot. Freezes well without the peas.