Keema matar is a warming dry-style Pakistani curry made with ground meat and peas. The dish gets a robust flavor from whole spices and can be served with either rice or roti.

What is keema matar?

Keema matar or matar keema (or matar qeema) is a traditional Pakistani curry made with ground mince and peas in a dry style gravy.

Where does keema matar come from?

The dish is believed to have originated in the Mughal courts in South Asia (16th century to 19th century) and from there, it made its way to Pakistan through migration.

It is also a recipe that one can find in India, more so in North India where there was a greater influence of Mughal cooking techniques.

This curry is one of those comfort meals that is super easy to throw together and also great to feed a crowd. 

What is the meaning of keema matar?

The literal translation of the dish in Urdu actually indicates the main ingredients in the recipe.

Keema means ground mince or minced meat and matar means peas.

If this recipe is made with another vegetable then the name of the dish would change to that ingredient. In fact, this recipe is super adaptable and other vegetables can easily be used instead of peas.

Aloo keema is ground mince with potatoes where aloo means potatoes.

Shimla mirch keema is ground mince with bell peppers where shimla mirch means bell peppers.

One can also make aloo matar keema in which case both potatoes and peas are used to make this curry.

Just be sure to adjust the cooking time for whichever vegetable you decide to use.

What type of ground meat to use in this curry?

The most common mince for this recipe is beef mince. It is readily available in Pakistan and is also a budget friendly option compared to lamb mince or goat mince.

For a leaner option, chicken mince can be used.

Another option that I consider to be the best of both worlds is turkey mince – it is lean, but has far more flavor than chicken mince.

Just remember that a leaner mince like chicken and turkey will require additional oil to brown it. Beef mince already has fat in it which renders into the curry during the cooking process.

It would also be possible to make this recipe with a plant-based mince for those wanting a vegetarian or vegan version of this recipe.

What is sabit garam masala?

A key component of Pakistani recipes, particularly ones made with ground mince or meat is sabit garam masala.

This is not the powdered garam masala, but the whole version of the spices that go into the powdered version.

Sabit means whole in Urdu, and when whole spices are used, the term used is sabit garam masala.

The whole spices used in this particular recipe are cloves, cinnamon, cardamom and black peppercorn but the quantity and variety of whole spices can change depending on the complexity of the recipe.

Some people pick out the whole spices at the end of cooking, but as someone who has grown up seeing whole spices in pretty much every Pakistani curry, that step isn’t necessary.

How do you make keema matar?

To make keema matar you start off by heating oil in a medium sized heavy bottomed pan, and then add the onions. Saute the onions till light golden.

At this point add whole spices or sabit garam masala.

Once the whole spices are added to the oil, they will release their flavor and aroma. At this stage, add the ground mince and ginger garlic paste. Use a wooden spoon break up the ground mince and sear it for a few minutes on high heat.

Turn heat to medium, and add powdered spices followed by the tomatoes. Once the tomatoes soften and the water dries up, add peas and cook till they are tender.

Finally, garnish with green chilies and coriander.

Serve hot with rice or roti, with lemon and yoghurt on the sided.

What to serve with this Pakistani beef curry?

Traditional accompaniments to keema matar is lemon and a salad of quickly picked onions and mint.

It can be served with both rice or roti, but I personally prefer it with roti as it is on the drier side.