Keema Matar Recipe
Here is my authentic Punjabi-style mutton keema curry recipe with all the family secret tips which yield beyond gratifying results each time.
Servings: 4
Calories: 974kcal
Equipment
Ingredients
- 1 kilogram mutton mince (keema)
Ingredients For Marinade:
- ¼ Cup plain curd or yoghurt
- 2 tablespoon ginger garlic paste (see recipe)
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon cooking salt or to taste
Ingredients For Tomato Paste:
- 2 medium size tomato, diced fine chopped
- 6 garlic cloves
- 1 inch ginger, chopped
- 4 dried red chillies
Ingredients For Curry
- 4 tablespoon mustard oil
- 1 bay leaf
- 1 cinnamon stick
- 4 cloves (laung)
- 1 black cardamom (badi elaichi)
- 4 medium size red onion, finely chopped
- 1 Cup green peas, fresh or frozen
- 1 teaspoon Kashmiri red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon cooking salt or to taste
- 1 teaspoon garam masala ( see recipe here )
- 1 Cup water
- 2 green chillies, sliced
- handful of fresh coriander, chopped
Instructions
Marinade Meat
- Combine minced meat, curd, salt, turmeric and chilli powder in a bowl. Mix nicely to coat the meat with the marinade. Cover and keep in the refrigerator. Best overnight or at least 30 minutes before making the curry.
Prepare Tomato Paste
- Blend tomatoes, dried red chillies, ginger, and garlic to a smooth paste using 1 – 2 tablespoons of water.
Prepare Keema Curry
- Heat the mustard oil in a pressure cooker until it starts smoking. Add the whole spices. Sauté for 20 – 30 seconds until the spices become fragrant.
- Add the finely chopped onions and fry until they turn golden brown and caramelized, stirring at regular intervals. This may take about 8-10 minutes over low heat.
- Add the marinated minced meat. Increase the heat to medium-high and sauté the meat, breaking up any lumps with a spatula or spoon, until it’s evenly browned and cooked through. This takes 8 – 10 minutes.
- Soon you will notice that meat has started releasing its oil and juices.
- Reduce the heat to low. Add tomato paste prepared earlier along with green peas, salt, and spices. Stir well to combine. Saute over low heat for 5 – 6 minutes.
- Pour in about a cup of water, stirring to combine all the ingredients.
- Pressure Cook the keema curry over low heat for 2 whistles. Turn off the heat. Allow the steam to release naturally from the pressure cooker.
- Add garam masala, green chillies and finely chopped coriander. Mix nicely.
- Allow the curry to simmer over medium-low heat for about 5 minutes, allowing the flavours to meld together. At this stage, add more salt or lukewarm water as per the requirement.
- Garnish the Keema Curry with fresh coriander leaves for a burst of freshness and aroma.
- Serve Keema curry warm with Naan.
Notes
- Instead of a pressure cooker/instant pot, you can make this keema curry in a slow cooker as well.
- Spice Level: Adjust the number of green chillies according to your preference for spiciness.
Nutrition
Calories: 974kcal | Carbohydrates: 29g | Protein: 47g | Fat: 74g | Saturated Fat: 28g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 33g | Cholesterol: 184mg | Sodium: 1430mg | Potassium: 1207mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1537IU | Vitamin C: 101mg | Calcium: 137mg | Iron: 6mg