Keema Matar - Instant Pot & Stove (Ground Meat Curry )

Keema Matar, or simply Keema, is a semi-dry Indian curry, made with ground meat (Keema) and green peas (matar or mutter), seasoned with Indian spices.  Here's a 30-minute recipe for this easy and versatile homestyle curry, using the Instant pot or stove.

What is Keema?

Keema, pronounced as 'kee-mah', is a traditional dish from the Indian subcontinent, in which minced-meat is cooked in an onion-tomato masala with peas (or potatoes), and seasoned with fragrant Indian spices.

There are a few variations of this curry, depending on what type of ground meat is used to make it, the most popular ones being Chicken Keema, Mutton Keema and Lamb Keema.

This dish, like many meat dishes in the northern part of India, is said to have Persian roots and was brought to India by the Mughals. Folklore has it that the royals used to serve Keema Curry on special occasions.

If you ask me, I'd say it's a versatile dish that is fit for any night of the week. The simplicity and ease of making this curry makes it a weeknight treat, and its complexity of flavors makes it elegant enough for entertaining. 

30-Minute Weeknight Dinner

I find that the texture of Keema is comparable to chili made with ground meat. As a result, there are a variety of ways you can serve it. Here's why this curry is on repeat in my home:

• It's a one-pot dish that's ready in 30 minutes. Meat and peas cover the proteins and vegetables, so all I have left to do, is figure out a side.
• Keema curry is pretty versatile. It helps shake up the routine and can transform it into a variety of dishes. For instance, pizza, quesadilla, wrap, sloppy Joe, in addition to a traditional curry, which I can serve with rice or naan.
• It's a gluten-free dish that can be combined with a side of cumin rice for a completely gluten-free meal.

Ingredients- Notes & Substitutions

I put this flavorful curry together with a handful of ingredients in addition to some commonly used Indian spices, that you might already have in your kitchen. Here's what you need:

• Oil: Use any clear oil you have on hand. For instance, olive oil, avocado, canola. Alternatively, you can use ghee for a richer taste, especially when using lean ground meat.
• Ground meat: Traditionally, keema is made with ground lamb or goat meat. But I make this curry with any ground meat will work just as well- chicken, turkey or beef.
• Aromatics: I use dried bay leaves to add an earthy flavor to the oil. However, if you cannot find them, skip them as there isn't a close match for those. Freshly chopped onion, minced ginger, garlic and Serrano chili form the base flavors for this curry. In other words, don't skip them 🙂 Feel free to use frozen ginger and garlic cubes that are commonly available in the freezer section of large supermarkets, and add them frozen. The heat from the oil thaws them pretty quickly.
• Tomatoes: Tomatoes provide a deeper color and an acidic flavor in this curry. You can puree 3 fresh Roma tomatoes, or use 1 cup of crushed tomato, or 3 to 4 tablespoons of tomato paste here.
• Spices & Seasoning: Turmeric, cumin, coriander and garam masala are used in addition to salt, to flavor Keema. Kashmiri red chili powder is added for a mild heat and bright color. However, feel free to substitute that with an equal quantity of paprika to make the curry mild. I add ground cardamom for fragrance, therefore, I highly recommend using fresh here. Simply de-seed 2 green cardamom pods and crush them in a mortar & pestle.
• Peas: The natural sweet flavor of peas contrasts the spices and balances the curry. I thaw out frozen peas while the curry is cooking. I add them after pressure cooking so they maintain their color and crunch.
• Cilantro- No Indian curry is complete without a garnish of fresh and vibrant cilantro leaves! Discard the woody roots and use leaves and green stems only.

Easy Recipe for Keema in an Instant Pot

Prepare all the ingredients, chop and mince aromatics, measure out spices, and get ready to be wowed in 30 minutes! Here's how I make Instant Pot Keema Matar:

1. Turn on the Instant Pot on Sauté and adjust to high. Wait till it displays 'hot'. Add oil, chopped onions, bay leaf and serrano pepper. Sauté for 3 minutes. (pic 1)
2. Add minced ginger and garlic, stir and cook for another minute. (pic 2)
3. Add pureed tomato, salt and spices, and sauté for 2 minutes. If adding tomato paste instead, add ¼ cup water to help the paste integrate. (pic 3)
4. Add ground meat and stir well to break up the meat. When ground meat looks well integrated with the sauce, cancel Saute. Add ¼-½ cup water and deglaze the pot. Scrape off any brown bits stuck at the bottom. (pic 4)
5. Close and lock the lid. Cook on Manual or Pressure cook for 10 minutes at high pressure (sealing mode).  After cooking, release the pressure manually (QR). (pic 5)
6. Open the lid and turn on Saute. Check for seasoning and add peas. Simmer for 3-5 minutes, until the curry reaches your desired consistency and peas cook through. Garnish with fresh chopped cilantro and enjoy with rice, roti, or naan! (pic 6)

Stovetop Recipe for Keema Matar

My husband prefers to cook this curry on the stove, using a wide skillet. Here are the step by step stovetop directions:

1. Start by heating a skillet on medium-high heat. When it is hot, add oil, chopped onions, bay leaf and serrano pepper. Sauté for 3 minutes.
2. Add minced ginger and garlic, stir and cook for another minute.
3. Add pureed tomato, salt and spices, and sauté for 2 minutes. If adding tomato paste instead, add ¼ cup water to help the paste integrate.
4. Add ground meat and stir to combine with the onion-tomato masala. Adding the ½ cup water, which helps in incorporating the spice mix with the meat. Use a wooden spoon  or a tall spatula  to break the meat it into smaller chunks.
5. Stir in 1 cup water. Cover the skillet. Reduce heat to "Medium" and cook for 15 minutes, stirring 2 to 3 times. If using ground chicken or turkey, adjust the cooking time to 10 to 12 minutes.
6. Remove the lid, turn on the heat to Medium-high and add frozen or fresh peas. Sauté for 2-3 minutes so that the extra liquid evaporates and peas cook through. Turn off the heat. Stir in fresh chopped cilantro and you're done!

Serving Suggestions for Keema Matar

We enjoy Keema Matar in multiple ways. Here are some of our favorites meal combinations:

• I serve it traditionally, with a side of naan or cumin rice, or Cauli rice for a low carb option.
• We love making Indian Sloppy Joes with it, by serving it with butter-toasted burger buns, along with assorted toppings like green chutney, chopped onion and cilantro.
• I make a drier version of this curry and wrap it in a whole-wheat tortillas to make Keema Matar Wrap . I serve that with seasoned cabbage slaw to complete the meal.
• My kids love to make Keema-Cheese Quesadillas with leftovers! Check out the detailed recipe here.
• Another great way to enjoy this curry is Keema Naan Pizza. It is simply delicious. I also like to cut it up in pieces and serve it as appetizers for cocktails or big parties too!

Variations to Try

• Ground Meat Variations: It is very easy to customize this keema recipe to your style and taste.  You can make chicken keema, mutton keema (goat), or use your choice of ground meat, turkey, beef or lamb. 
• Add Potatoes: You can substitute peas with potatoes and you have yourself another classic from Indian cuisine, called "Keema Aloo" (Minced meat with potatoes). 
• Keema Pav: Try this popular street-food variation from Mumbai. Keema curry is served with toasted dinner rolls, or burger buns, topped with chopped onion and a squeeze of lime. Skip the peas if trying this variation for an authentic taste.

Recipe Tips & Notes

1. Ground Meat: Traditionally Keema is made with minced lamb or goat meat.  Chicken keema or beef keema is a popular choice too.  You can make this dish with ground turkey as well.  Cooking time remains the same for all.
2. Tomato: Tomatoes are critical in this curry because their acidity cuts through the spices in this dish. Use freshly pureed, canned crushed tomatoes or paste.
3. How to Make it Creamy: You can make this curry creamy if you like. Simply add 2-3 tablespoons of milk and simmer with the peas. Milk adds a subtle richness and cuts through the acidity of the tomatoes, making the curry creamy. 
4. Keema Aloo Variation: Another popular variation of this recipe is Keema Aloo. To make that, skip the peas and add 1 cup peeled and 1-inch cubed gold potatoes along with the meat.
5. Low Carb Meal: To make this a low-carb meal, enjoy it with Turmeric Cauliflower rice.

Keema FAQ

Popular Instant Pot Indian Curries on the Blog

• Chicken Tikka Masala: A one-pot pressure cooker recipe for an iconic and flavorful Indian curry
• Butter Chicken: This easy pressure cooker recipe for restaurant style Butter Chicken or Murgh Makhani, will make your taste buds dance
• Chicken Korma: a mildly spiced Indian chicken curry known for it's creamy smooth sauce
• Paneer Tikka Masala: Tender pieces of Paneer, simmered in an aromatic tomato-onion gravy and finished with a splash of heavy cream
• Palak Paneer: A popular north-Indian curry made by simmering soft paneer cubes (Indian cottage cheese), in a flavorful spinach gravy.
• Lamb Korma: Lamb stew meat is cooked in a creamy coconut sauce, seasoned with toasted spices and pressure cooked to a melt-in-the-mouth perfection
• Matar Paneer: A quick and easy recipe featuring spongy paneer cubes and tender green peas simmered in a richly spiced tomato-onion sauce
• Vegetable Korma: This 30-minute mild and creamy vegetable curry gets its rich flavor from cashews and cream
• More Indian Curries: Here's a collection of more Indian curries made easy in an Instant Pot.

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Keema Matar in Instant Pot | Stove (Ground Meat Curry)

Aneesha Gupta

Keema Matar is an Indian semi-dry curry, in which minced or ground meat (Keema), is cooked with green peas (matar), and seasoned with garam masala.

4.55 from 24 votes

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Prep Time 5 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Course

Cuisine Indian

Servings 5 people

Calories 345 kcal

Equipment

• ▢
  Instant Pot

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 tablespoon olive oil
• ▢ 2 bay leaves (optional- added to enhance flavors)
• ▢ 1 cup onion, finely chopped (about 1 medium onion)
• ▢ 1 serrano chili or jalapeno, seeded and chopped (skip for mild)
• ▢ 1 tablespoon minced ginger or grated (1-inch ginger)
• ▢ 1 tablespoon minced garlic (3 cloves garlic)
• ▢ 1½ cup tomato, pureed (3 roma tomatoes pureed) or 3-4 tablespoons tomato paste
• ▢ 1 pound ground meat (chicken/ turkey/ lamb/ beef)
• ▢ ½-¾ cup water to be added in 2 parts

Spices

• ▢ 1 teaspoon salt (adjust after cooking)
• ▢ ½ teaspoon Turmeric Powder
• ▢ 2 teaspoon Garam Masala
• ▢ 1 tablespoon ground coriander
• ▢ 1 teaspoon ground Cumin
• ▢ 1½ teaspoon Kashmiri red chili powder or ½ teaspoon cayenne (use paprika for mild)
• ▢ ¼ teaspoon ground cardamom (optional- added to enhance flavors)

For Finishing

• ▢ 1 cup frozen peas thawed while keema is cooking
• ▢ ¼ cup cilantro freshly chopped for garnish

Cook ModePrevent your screen from going dark

Instructions

 

• Turn on the Instant Pot on Sauté and adjust to high. Wait till it displays 'hot'. Add oil, chopped onions, bay leaf and serrano pepper. Sauté for 3 minutes.
  
• Add minced ginger and garlic, stir and cook for another minute.
  
• Add pureed tomato, salt and spices, and sauté for 2 minutes. If adding tomato paste instead, add ¼ cup water to help the paste integrate.
  
• Add ground meat and stir well to break up the meat. When ground meat looks well integrated with the sauce, turn off Saute. Add ¼-½ cup water and deglaze the pot. Scrape off any brown bits stuck at the bottom.
  
• Close and lock the lid. Cook on Manual or Pressure cook for 10 minutes at high pressure (sealing mode).  After cooking, release the pressure manually (QR).
  
• Open the lid and turn on Saute. Check for seasoning and add frozen or fresh peas. Simmer for 3-5 minutes, until the curry reaches your desired consistency and peas cook through. Garnish with fresh chopped cilantro and enjoy with rice, roti, or naan!
  

Stove top recipe

• Heat a heavy bottom wide sauce pan on medium-high heat. Follow step 1-4 from the Instant Pot instructions above. Add 1½ water and let it come to a boil. Reduce heat to medium, cover the pot and cook for 10-12 minutes.
• Remove the lid, increase heat to Medium-high. Add thawed peas, add ½ cup more water if needed, and cook another 3-5 minutes until the peas cook through and the curry reaches your desired thickness. Turn off the heat. Garnish with fresh chopped cilantro and serve with rice or naan!

Video

Notes

1. Ground Meat: Traditionally Keema is made with minced lamb or goat meat.  Chicken keema or beef keema is a popular choice too.  You can make this dish with ground turkey as well.  Cooking time remains the same for all.
2. Tomato: Tomatoes are critical in this curry because their acidity cuts through the spices in this dish. Use freshly pureed, canned crushed tomatoes or paste.
3. How to Make it Creamy: You can make this curry creamy if you like. Simply add 2-3 tablespoons of milk and simmer with the peas. Milk adds a subtle richness and cuts through the acidity of the tomatoes, making the curry creamy. 
4. Keema Aloo Variation: Another popular variation of this recipe is Keema Aloo. To make that, skip the peas and add 1 cup peeled and 1-inch cubed gold potatoes along with the meat.
5. Low Carb Meal: To make this a low-carb meal, enjoy it with Turmeric Cauliflower rice.
6. Estimated Time: Prep & Saute: 10 mins, Pressure build-up: 10 mins +/-, Pressure cook: 10 mins, Saute: 3-5 mins, Total time: Around 35 mins

Note: The nutrition facts below are my estimates and do not include any sides.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 345kcal | Carbohydrates: 12g | Protein: 19g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 538mg | Potassium: 583mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1242IU | Vitamin C: 28mg | Calcium: 52mg | Iron: 3mg

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