Keema Matar Instant Pot Stove

What is Keema Matar?

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

Also known as Keema Mutter, there are a few variations of this curry, depending on what type of ground meat is used to make it. The most popular ones are Chicken Keema Matar, 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 make 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 keema matar recipe 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 an accompaniment. 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, and 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, like olive oil, avocado, or canola. Alternatively, you can use ghee for a richer taste. Ground meat: Traditionally, keema is made with ground lamb or goat meat, but ground chicken, turkey, or beef work just as well. 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. 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: We need turmeric, cumin, coriander, and garam masala in addition to salt, to flavor the Keema. I add Kashmiri red chili powder for its 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 naturally 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.

Scroll to the recipe card for a detailed list of ingredients and quantities.

How to Make Keema Matar

In this recipe for keema mater, I’m sharing two cooking methods for your convenience - Stovetop & Instant Pot.

Stovetop Recipe

Heat a non-stick pan over medium-high heat and add oil. Next, add onions, and green chilies, and sauté for 3 minutes until they turn translucent. Then, add the ginger and garlic, and continue to sauté for another minute. Now add the tomatoes along with the spices. Continue to sauté for 3-4 minutes until the tomatoes turn soft and mushy. After that, add the ground meat and mix while breaking down the meat with your spatula. Cover and cook the keema for 5 minutes, then uncover, and saute until the liquid evaporates and the keema is cooked, which takes about 7-8 minutes. Stir in thawed green peas and cook for another 3-4 minutes, or until the peas cook through. Turn off the heat and garnish with cilantro leaves.

Instant Pot Recipe

Turn on the Instant Pot on Sauté and adjust it to high. Wait till it displays ‘hot’. Add oil, chopped onions, bay leaf, and serrano pepper. Sauté for 3 minutes. (pic 1) Add ginger and garlic, stir, and cook for another minute. (pic 2) 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) 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) 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) 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 the peas cook through. Garnish with fresh chopped cilantro and enjoy with rice, roti, or naan! (pic 6)

1-Minute Instant Pot Recipe for Keema Matar

Serving Suggestions

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

Curry: I serve it traditionally, with a side of naan or cumin rice. For a low-carb meal serve it with cauliflower rice or keto roti. Sloppy Joes: 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. Wrap: I make a drier version of this curry and wrap it in a whole-wheat tortilla to make Keema Matar Wrap. Serve it with cucumber avocado tomato salad to complete the meal. Quesadilla: My kids love to make quesadillas with leftovers! Check out the detailed recipe for keema quesadilla. Pizza: Another great way to enjoy this curry is Keema Naan Pizza. It is simply delicious.

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

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. 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. How to Make it Creamy: You can make this curry creamy if you like. Simply add 2-3 tablespoons of milk (or half & half or heavy cream) and simmer with the peas. This adds a subtle richness and cuts through the acidity of the tomatoes, making the curry creamy. 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. Low-Carb Meal: To make this a low-carb meal, enjoy it with Turmeric Cauliflower rice or keto roti.