Keema Mattar is a delicious and hearty meal made on the stovetop or instant pot. Layer and caramelize the ingredients to bring out depth of flavor.
Keema is a North Indian or Pakistani dish made with ground meat flavored with spices and automatics. Make with ground beef, lamb, chicken, or goat meat. Add peas (mattar) to the Keema to provide a texture and flavor variation. Serve Keema along with some Tadka Daal, plain rice, or roti.
The dish uses basic North Indian spices and is a great dish to try if you are looking to cook Indian food. Investing in the spices listed below is a great way to start cooking Indian food. Not only is this recipe easy, but the spices are also used in many Indian dishes.
Reasons to make Keema Mattar:
Versatile– Recipe instructions for an Instant Pot and the Stove top
Adventurous– Recipe uses basic North Indian spices for someone looking to try cooking Indian food.
Dietary Restrictions– Keema is keto, paleo, and Whole30 compliant. It is also gluten-free.
Pantry Staple – Made with basic ingredients likely found in your fridge and freezer.
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How to make Keema Mattar:
Taking your time is the trick is to make a great Keema Mattar. Use a food processor to mince onion, garlic and ginger. It is a time saving tip that has made many meals take half the time to cook.
Heat oil to a large pot and caramelize onions. Add spices and tomato paste and create a flavorful paste. Brown the ground meat, and add peas and garam masala. serve and enjoy!
Sauté the onions at medium-low heat until translucent and caramelized. Slowly cooking the various ingredients will allow flavors to develop and creating a comforting and hearty dish you will love it!
Add the ground meat to the center of the hot pan. With a stiff spatula or wooden spoon break the meat into a few large pieces. Let the meat brown without moving it for about 4 to 5 minutes. Break the meat into smaller pieces, season, and continue to cook. As the beef browns, the meat develops a dark brown color.
Special spice blend made from whole spices that are toasted and then ground. Toasting the spices releases the natural oils and enhances the flavors. Be sure to add garam masala at the end of the cooking process. Otherwise, garam masala may create a bitter taste as the blend has already been “cooked”.
More Meat Recipes:
Keema Mattar is a delicious and hearty meal made on the stovetop or instant pot. Layer and caramelize the ingredients to bring out the depth of flavor.
- 2 Tablespoons Oil
- 1 Onion, finely chopped
- 4 Garlic cloves, minced
- 1-inch piece fresh Ginger root, grated
- 1 teaspoon ground Turmeric
- 1 teaspoon Paprika powder
- 1 teaspoon ground Cumin
- 1 1/2 teaspoons ground Coriander
- 1 Tablespoon Garam Masala
- 1 lb Ground Meat
- 2 tablespoons tomato paste
- 1 cup frozen peas
- Heat the oil in a large pot at medium heat.
- Add chopped onion, garlic and ginger and cook until the onions have softened.
- Adjust the heat to low and add all the spices. Cook for 1-2 minutes or until aromatic.
- Add ground meat. Break it up with your spoon as everything comes together.
- Add the tomato paste and then season with salt and pepper. Bring to a boil, reduce the heat and then simmer on low covered for about 15-20 minutes.
- Add the peas and cook until the peas are done. Adjust the seasoning if needed.
- Turn Instant Pot onto Saute Mode.
- Add oil and let heat.
- Add onion, garlic and ginger to the oil and cook until the onions have softened about 2-3 minutes.
- Add all the spices. Cook for 1-2 minutes or until aromatic.
- Add ground meat and break up meat with your spoon as you mix the onions with the ground meat.
- Add tomato paste and then season with salt and pepper.
- Turn Instant Pot Off.
- Place lid on the Instant Pot and Pressure Valve to Sealing.
- Cook on Low Pressure for 6 minutes.
- Let Natural Release for 10 minutes.
- Open lid and turn on Saute Mode and add the peas and cook 1-2 minutes.
PRO TIP: Chop onions into large chunks and place in food processor along with garlic cloves and peeled ginger and pulse gently until just mixed. SAVES TIME AND TEARS!
Keywords: keema, meat, Indian food, instant pot