Keema in Instant Pot |Stove (Indian Spiced Ground Meat & Peas)

October 6, 2017 (Updated: November 5, 2019) By Aneesha |

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Keema or Keema Matar, 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 homestyle curry using the Instant pot or stove.

Keema Matar, Indian ground meat simmered with Indian spices and green peas, served in a copper bowl

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. 

The simplicity and ease of this dish makes it a weeknight treat, and its elegance makes it an entertaining classic.   Folklore has it that during the Mughal period, the royals used to serve Keema Curry on special occasions.

Delicious 30-Minute Weeknight Dinner

Minced meat simmered with Indian spices and green peas, by Spice Cravings. Keema Matar is an Indian dish where minced meat (Keema) is simmered with warm Indian spices (garam masala) and finished by sautéing with Green Peas (Matar). #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian

Customize This Keema Matar Recipe

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, pork, 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).  This is a semi-dry dish and you can enjoy it with Naan, pita bread, or with steamed basmati rice.

How to Make Keema Matar on the Stove

Keema Matar can be made in a skillet, in a sauce pan or in a pressure cooker.   The recipe shown in the video is the pressure cooker Keema recipewhich I made in my electric pressure cooker, Instant Pot DUO.   Making keema curry on the stove-top is simple and easy too. 

Here’s how:

  1. Start by heating a skillet on medium high heat. When it’s ready, which takes about 30 seconds to a minute, add oil, chopped onions, crushed ginger and garlic.  Sauté for a minute.
  2. Add salt and all dry spices and sauté for 30 seconds.
  3. Then, add 1/4 cup water along with 3 tablespoons of tomato paste. Adding water makes it easier to stir and blend the tomato paste. Stir and sauté for 30 seconds.
  4. Add 1/2 cup water and ground meat. Adding the water with the meat 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. Mix it well.
  5. Cover the skillet. Reduce heat to “Medium” and cook for 15 minutes, stirring once in between. If using ground chicken or turkey, adjust the cooking time to 10 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 some fresh chopped cilantro and you’re done!
Minced meat simmered with Indian spices and green peas, by Spice Cravings. Keema Matar is an Indian dish where minced meat (Keema) is simmered with warm Indian spices (garam masala) and finished by sautéing with Green Peas (Matar). #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian

Serving Suggestion for Instant Pot Keema

I use this instant pot recipe as a base to many fusion dishes in my home. We love making Indian Sloppy Joes with it, or wrap it in a tortilla, add some cabbage slaw and make a Keema Matar Wrap, and my kids’ favorite twist to this is Keema Quesadillas! Check out the the recipe for these delicious quesadillas here.

Another great option to have this curry is Keema Naan Pizza. It is simply delicious. I like to cut it up in pieces and serve it as appetizers for cocktails or big parties too!

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Keema Matar, Indian ground meat simmered with Indian spices and green peas, served in a copper bowl

Keema Matar in Instant Pot |Stove (Ground Meat & Peas)

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.
4.43 from 7 votes
Print Pin Rate Recipe
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Servings: 5 people
Calories: 408kcal
Author: Spice Cravings

Ingredients

Instructions

  • Finely chop onion and ginger-garlic.  Turn on the Instant Pot on Sauté. Wait till it displays ‘hot’. Add oil, chopped onions, ginger and garlic. Sauté for a minute.
  • Add salt and spices, and sauté for another 30 seconds. Add 1/4 cup water and 3 tablespoons of tomato paste. Adding water makes it easier to stir and blend the tomato paste and prevents it from sticking to the bottom. Stir and sauté for 30 seconds.
  • Add 1/2 cup water and ground meat. Adding the water with the meat 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. Mix it well.  If all the water has evaporated, add another 1/4-1/2 cup water.
  • Close the lid. Set valve to Sealing. Cook on Manual or Pressure cook for 5 minutes.  After cooking, release the pressure manually (QR).
  • Open the lid, turn Instant pot on Saute. Add frozen or fresh peas. Sauté for 2 minutes till the extra liquid evaporates and peas cook through. Turn off the pressure cooker. Stir in fresh chopped cilantro and you’re done!

Stove top recipe

  • Start by heating a skillet on medium high heat. When it’s heated (about 30 seconds to a minute), add oil and add chopped onions and ginger-garlic paste. Sauté for a minute.
  • Add salt and all dry spices and sauté for 30 seconds.  Then, add 1/4 cup water and 3 tablespoons of tomato paste. Adding water makes it easier to stir and blend the tomato paste. Stir and sauté for 30 seconds.
  • Add 1/2 cup water and ground meat. Adding the water with the meat 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. Mix it well.
  • Cover the skillet. Reduce heat to “Medium” and cook for 15 minutes, stirring once in between. If using ground chicken, adjust cooking time to 10 minutes.
  • Remove the lid, turn on the heat to Medium-high and add frozen or fresh peas. Sauté for 1-2 minutes , till the extra liquid evaporates and peas cook through. Turn off the heat. Stir in some fresh chopped cilantro and you’re done!

Video

Notes

If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
Estimated Time: Prep & Saute: 10 mins, Pressure build-up: 10 mins +/-, Pressure cook: 5 mins, Saute: 2 mins, Total time: Around 30 mins
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 408kcal | Carbohydrates: 10g | Protein: 22g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 764mg | Potassium: 562mg | Fiber: 3g | Sugar: 4g | Vitamin A: 795IU | Vitamin C: 18.8mg | Calcium: 42mg | Iron: 3.6mg
Course: Main Course
Cuisine: Indian
Keyword: Curry, ground meat recipes, Indian Keema recipe
Did you try this recipe?Mention @SpiceCravings or tag #spicecravings!

HEY! NICE TO MEET YOU!

Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

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5 Comments

  • Reply
    zahra
    September 7, 2018 at 9:28 am

    if I use 2 pounds of keema is the cook time the same?

    • Reply
      aneeshasg
      September 7, 2018 at 9:30 am

      Hi Zahra, yes, the cook time remains the same. Enjoy!

  • Reply
    Shivika
    March 24, 2018 at 7:37 am

    Hi – if I were to substitute dry spices with Keema masala from the indian store – how much do you think I should use? Thanks!

    • Reply
      aneeshasg
      March 24, 2018 at 9:17 am

      Hi Shivika, depending on how spicy the pre-mix is, I would think around 2 tablespoons. You can always adjust and add more later and saute for a little more. Hope this helps!

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