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Classic Keema Matar Masala

groups4 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 40 minsscheduleTotal: 50 minsoutdoor_grillStewedlocal_fire_departmentMedium

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

10 Steps Total
01
Active Cooking
00:00:33

Heat 4 tbsp oil in a kadhai or pan, then add 1/2 tsp cumin seeds, 5 cloves, 2 cinnamon pieces, 5 cardamom pods, 10 peppercorns, 2 black cardamoms, and 3 dry red chillies. Give a stir to release flavors.

local_fire_departmentmedium heat
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Watch out

Whole spices can burn instantly in hot oil if not stirred continuously.

Ingredients:oil (4 tbsp)cumin seeds (0.5 tsp)Cloves (5 piece)cinnamon stick (2 piece)Green Cardamom Powder (5 piece)crushed peppercorns (10 piece)Black cardamom (2 piece)Whole dry red chillies (3 piece)
Tools:kadhaiwooden spatula
02
Active Cooking
00:01:03

Add 150 g chopped onions to the pan and fry on medium heat for 8-10 mins, stirring continuously until the onions turn light brown in color.

local_fire_departmentmedium heat, 8-10 mins
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Watch out

Do not let onions turn dark brown or burn, otherwise it will ruin the curry flavor.

Ingredients:chopped onion (150 gms)
Tools:wooden spatula
03
Active Cooking
00:01:29

Add 2 tsp ginger garlic paste, mix well, and fry on low heat for 2 mins until the raw smell of ginger and garlic is completely gone.

local_fire_departmentlow heat, 2 mins
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Watch out

Keep heat low while frying paste, otherwise it will stick to the bottom and burn.

Ingredients:Ginger Garlic Paste (2 tsp)
Tools:wooden spatula
04
Active Cooking
00:01:43
warningStay safe

Handle raw minced meat carefully and wash hands thoroughly afterwards to prevent cross-contamination.

Add 500 g minced meat, fry on high heat for 2-3 mins, then continue to fry on medium heat for another 2 mins until the meat color has changed to white and moisture has been released.

local_fire_departmenthigh heat then medium heat, 4-5 mins total
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Watch out

Do not skip frying the meat thoroughly, otherwise it will retain a raw meaty odor.

Ingredients:minced pork and beef mix (500 gms)
Tools:wooden spatula
05
Active Cooking
00:02:20

Add 1/2 tsp turmeric powder, 1 tsp red chilli powder, 2 tsp coriander powder, 1 tsp kashmiri chilli powder, 1/2 tsp cumin powder, and 1 tsp salt. Mix well and fry on medium heat for 4-5 mins until the spices are well incorporated and fragrant.

local_fire_departmentmedium heat, 4-5 mins
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Watch out

Stir frequently while frying dry spices, otherwise they will burn easily at the bottom.

Ingredients:ground turmeric (0.5 tsp)Red Chilli Powder (1 tsp)ground coriander seed (2 tsp)kashmiri chilli (1 tsp)cumin powder (0.5 tsp)Salt (1 tsp)
Tools:wooden spatula
06
Active Cooking
00:02:56

Reduce heat, cover the pan with a lid, and cook on low heat for 4 mins until the keema is browned and oil separates from the mixture.

local_fire_departmentlow heat, 4 mins
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Watch out

Keep heat low during covered cooking, otherwise the meat will dry out and burn without enough water.

Tools:lid
07
Active Cooking
00:03:12

Add 120 g sliced tomatoes, 3/4 tsp garam masala, 1 tsp kasuri methi (not roasted), and 1/4 tsp salt. Mix well and fry on medium heat for around 8 mins until the tomato slices are completely soft and mashed into a paste.

local_fire_departmentmedium heat, 8 mins
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Watch out

Ensure tomatoes are fully mashed and softened before moving on, otherwise the curry will taste raw and chunky.

Ingredients:sliced tomato (120 gms)garam masala (0.75 tsp)kasuri methi (1 tsp)Salt (0.25 tsp)
Tools:wooden spatula
08
Active Cooking
00:03:47

Add 1 cup green peas and 2 cut & slit green chillies. Mix well and fry on medium heat for 2-3 mins until the peas are evenly distributed and lightly fried.

local_fire_departmentmedium heat, 2-3 mins
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Watch out

Do not overcook the green peas at this stage, otherwise they will lose their bright green color and burst.

Ingredients:green peas (1 cups)green chili (2 piece)
Tools:wooden spatula
09
Active Cooking
00:04:06

Add 250 ml water, mix well, cover with a lid, and cook on low heat for 15-20 mins until the meat and green peas are fully tender and the curry reaches the right consistency.

local_fire_departmentlow heat, 15-20 mins
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Watch out

Keep heat long during long simmering, otherwise the liquid will evaporate too quickly before the meat becomes tender.

Ingredients:water (250 ml)
Tools:lid
10
Active Cooking
00:04:34

Add 2 tbsp chopped coriander leaves, mix well, and serve hot with roti, naan, or rice.

Ingredients:Chopped Coriander (2 tbsp)
Tools:wooden spatula

groceryAll Ingredients

minced pork and beef mix500 gms
oil4 tbsp
cumin seeds0.5 tsp
Cloves5 piece
cinnamon stick2 piece
Green Cardamom Powder5 piece
crushed peppercorns10 piece
Black cardamom2 piece
Whole dry red chillies3 piece
chopped onion150 gms
Ginger Garlic Paste2 tsp
ground turmeric0.5 tsp
Red Chilli Powder1 tsp
ground coriander seed2 tsp
kashmiri chilli1 tsp
cumin powder0.5 tsp
Salt1.25 tsp
sliced tomato120 gms
garam masala0.75 tsp
kasuri methi1 tsp
green peas1 cups
green chili2 piece
water250 ml
Chopped Coriander2 tbsp

blenderAll Tools Needed

wooden spatulakadhailid
Classic Keema Matar Masala Recipe | HeySifu