Keema Matar

Method

1. 1

   About Keema Matar: Keema Matar is a simple, satisfying North Indian dish of minced meat cooked with green peas in a fragrant onion and tomato gravy. It comes together quickly and is perfect for weeknight cooking.

2. 2

   Choose the mince: Use minced lamb or mutton (keema) for traditional flavour, or chicken mince as a lighter alternative. Take 500g mince. Break up any lumps before cooking.

3. 3

   Cook the onions: Heat 3 tbsp oil in a wide heavy pan. Add 1 tsp cumin seeds. Add 2 large onions very finely chopped — the finer the better for a smooth gravy. Cook on medium heat for 12 minutes until deeply golden.

4. 4

   Add aromatics: Add 1.5 tbsp ginger garlic paste and cook for 2-3 minutes until the raw smell completely disappears.

5. 5

   Add tomatoes: Add 3 medium tomatoes finely chopped. Cook on medium heat for 10 minutes until the tomatoes break down completely and oil separates from the edges.

6. 6

   Add spices: Add 1.5 tsp coriander powder, 1 tsp cumin powder, 1 tsp red chilli powder, half tsp turmeric and salt. Stir and cook 3 minutes.

7. 7

   Brown the keema: Add the minced meat and break it up with the back of a spoon so there are no lumps. Cook on high heat for 8-10 minutes, stirring regularly, until the meat is browned all over and the moisture has completely evaporated. Do not cover — you want the mince to fry not steam.

8. 8

   Add green peas: Add 1.5 cups green peas (fresh shelled or frozen — no need to thaw frozen). Stir into the keema. Add half cup water. Cover and cook on medium heat for 8-10 minutes until the peas are cooked through.

9. 9

   Finish: Add half tsp garam masala and fresh coriander leaves. Stir and cook 2 more minutes uncovered. The keema should be moist but not watery — each grain of mince should be separate and well coated with the masala.

10. 10

    Serve: Keema Matar is fantastic with warm roti, paratha or puri. It also makes excellent filling for a sandwich or roll. Garnish with raw onion, lemon and coriander.