Keema Matar is a delicious and hearty North Indian dish featuring spiced minced meat (keema) with tender peas, creating a comforting meal that's satisfying and delicious. This keema matar recipe is easy to make and perfect for any occasion, whether just a typical weeknight dinner or an exclusive party. The dish begins with finely chopped onions, ginger, and garlic that are saut ed in oil or ghee until golden brown. This rich, aromatic base starts with a combination of spices, from cumin and coriander to garam masala and turmeric. The minces, often lamb or chicken, are added into the mix and cooked until it is browned and tender to enable infusion. Then it's all tossed in with fresh peas for a pop of colour and perfect sweetness amidst the savoury keema. The dish cooks through so the peas are fully cooked and absorb spices. Just before serving, a squeeze of lime juice and fresh cilantro is the contrasting flavour against rich tastes. This keema matar recipe goes well with naan, roti, or steamed rice, making it an excellent addition to virtually any meal. Keema Matar is one of the best choices for one who wants food rich in protein and full-flavoured. Whether as a family dinner or part of a festive meal, keema matar is a comforting, well-balanced dish that satisfies everyone at the dinner table. Try this easy aromatic recipe and bring home authentic Indian cuisine.

• 1/2 kg meat
• 1 cup green peas
• 1/2 cup ghee
• 2 tsp cumin seeds
• 4 cloves
• 1 cinnamon
• 4 peppercorn
• 1 black cardamom
• 2 bay leaf
• 1 cup onion
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 cup tomato
• 1 tbsp coriander powder
• 1 tbsp coriander
• Salt
• 1/2 tsp chilli powder
• 1/2 tsp turmeric powder

• Start by getting that spice party started. Heat up 1/2 cup of ghee in a heavy-bottomed pan—it's the base that's gonna carry all the flavors like a pro.
• Once the ghee is hot and shimmering, toss in 2 teaspoons of cumin seeds, 4 cloves, a piece of cinnamon, 4 peppercorns, seeds from 1 black cardamom, and 2 bay leaves.
• Let them crackle and do their thing, releasing all those cozy, warm aromas that make you feel like a total chef.
• Next, add 1 cup of grated onions along with 1 teaspoon each of ginger paste and garlic paste.
• Stir-fry it on medium heat until the onions turn that perfect golden-brown and the ghee starts to separate.
• This is where the magic begins—rich, deep flavors that are gonna make the dish.
• Now, throw in 2 cups of chopped tomatoes and some salt to taste. Spice it up with 1 tablespoon coriander powder, 1/2 teaspoon turmeric, and 1/2 teaspoon chili powder.
• Keep stirring until the tomatoes break down and the whole thing turns into a thick, luscious masala with the fat beautifully separating—it's like a sign that you've nailed it.
• Time to bring in the MVPs: add 1/2 kg of keema (minced meat) and 1 cup of green peas. Crank up the heat and mix it all up so the mince gets fully coated in that spiced tomato goodness.
• Let the keema sizzle for a couple of minutes—it'll brown slightly and develop this amazing flavor and texture.
• Lower the heat to medium and let it simmer away, stirring occasionally.
• As it cooks, the mince releases its juices and separates some fat, which is when you know it's hitting peak flavor town.
• Once it's all cooked and smelling absolutely divine, turn off the heat and transfer it to a serving dish.
• Garnish with fresh coriander leaves for that pop of color and a herby finish.
• This recipe of Keema Matar is basically perfect!