Mutton Keema Matar Recipe (Instant Pot), Ground Meat With Peas

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Keema matar recipe is a delicious simple Indian semi-dry curry. It’s prepared using ground meat with peas and a blend of aromatic spices. This recipe for keema matar is very simple and easy to prepare at home. Make it ready in one pot within 30 minutes. Check how to make keema matar in instant pot pressure cooker.

Prepare kheema matar for family dinners, lunches, and weekend meals. It is also a delicious breakfast keema mataar with bread (pav).

It takes me back to my college days, eating my favorite mutton keema matar meal with my friends.

Also used to make other snacks like the mutton keema samosa and pattice.

Minced beef with peas is also the family’s favorite recipe. Mostly prepared for Saturday dinner. All my family members also enjoy this keema with peas.

Prepare this Indian Style minced mutton with peas cooked in a pressure cooker with different variations of your choice like potatoes my favorite, carrots, green bell peppers, and others.

Also, check out our other recipes like goan prawn chilli fry, tandoori fish tikka Indian style, goan crab xacuti curry, and lemon pepper fish fry.

What is Keema Matar

Keema matar is a traditional Indian-style recipe that uses minced meat and peas with delicious aromatic spices. The minced meat is called keema, and peas are called matar. Can use fresh green peas or frozen peas.

This dish actually originated from the Indian subcontinent. It can be easily tailored to suit different flavors of your choice.

It is a combination of keema (minced meat like mutton, lamb, and beef ) and matar (peas) cooked in a rich mixture of aromatic spices. In traditional methods recipe for keema matar was cooked on stovetops which consumes time. This recipe shows how to cook keema matar in a cooker.

Benefits Of Cooking Keema Matar In a Pressure Cooker

Before getting to the recipe of keema matar let us see the benefits of cooking in a pressure cooker.

• Saves Times: While cooking this keema matar in a pressure cooker, the steam and energy accumulate inside, resulting in cooking faster and saving time. It’s beneficial to fast cooking and working people.
• Better Flavor: Cooking in a pressure cooker keeps the flavors intact, which are easily lost when cooking conventionally. That increases the taste of food making it more delicious.
• Retains Nutrients: Cooking the keema matar in a pressure cooker retains more nutrients, making it a healthy meal.

It’s The Perfect Choice

Reasons for the keema matar to be a perfect choice.

• It’s simple and easy to prepare.
• Prepared in one pot and within 30 minutes
• It’s very versatile and easily serves as a main dish or side dish.
• It’s the delicious keema matar that has the combination of ground meat richness and green peas sweetness.

Tips And Variations For Keema Matar

• Add whole spices: While sautéing the aromatics, you can add whole spices like bay leaves, cinnamon sticks, and cardamom pods to your Keema Matar to enhance the flavor. These spices release their essential oils, which give the food a delicious aroma.
• Try Variations with meat: In the traditional recipe, mostly ground meat is used. You can try different meat variations like mutton, beef, lamb, and even chicken. Each minced meat will give a unique flavor and enhance the taste.
• Add vegetables: In the recipe, green peas are the main star ingredients, but it is better to add other vegetables to this dish and make it very nutritious and colorful. Diced carrots, bell peppers, or potatoes go well with the keema matar. Only the cooking times vary according to the type of vegetables added.
• Adjust the spiciness: If you prefer spicy keema matar add more red chili powder and green chillies. Adjust spiciness easily adjusted to your taste.
• Slow cook for rich flavors: No doubt cooking in a pressure cooker is very convenient. But for better flavor is better to slow cook on the stovetop for a longer duration. In this slow cooking, all the flavors get together, and this dish becomes richer and more aromatic.
• Creamy touch: Towards the cooking end you can give a creamy touch. Just stir in a little fresh cream or yogurt. It adds a luscious texture and balances the flavors in keema matar.
• Garnishing: Mostly coriander leaves are very commonly used for garnishing. Try to garnish with fried onions, grated cheese, or roasted cashews.

Which Minced / Ground Meat is Used For Keema Matar

For keema matar mostly ground mutton, ground beef, or lamb mince is used. If this mutton mince is not available in the market, other ground meat like lamb and beef also can be used. Chicken mince also can be utilized to make keema matar.

Keema Ingredients

These keema matar ingredients are very simple Indian spices that are very easily available in the kitchen.

• Ground Meat – for this recipe use any type of ground meat of your choice (I have used mutton)
• Oil or Ghee – Olive oil or any other oil you prefer. For better and rich taste use ghee.
• Bay leaves & Cumin Seeds – this is optional, but enhances the recipe flavor.
• Onions – finely chopped
• Ginger, Garlic & Green Chillies: minced (even ginger garlic paste can be used)
• Spices – ground coriander, ground cumin, Kashmiri chili powder, turmeric powder, ground cardamon, garam masala, and salt.
• Tomatoes – Fresh tomatoes or tomato puree can be used.
• Peas – The sweet flavor of peas balances the flavor. You can use frozen or fresh peas.
• Cilantro or coriander leaves for garnish

How to Make Keema Matar in Pressure Cooker (Instant Pot)

1. For Keema Matar in the Pressure Cooker, take the instant pot and turn it on to saute mode. Add the oil or ghee and let it get hot. Add the bay leaf and cumin seeds for nearly 30 seconds or till the cumin seeds sizzle.
2. Then add chopped onions, and stir fry them till they get golden brown or for 8 – 10 minutes. Add ginger, garlic, and green chilies and stir fry for 30 seconds. Add the remaining spices (ground coriander, ground cumin, chili powder, turmeric powder, ground cardamon, and garam masala) and stir fry for 30 seconds. Further, add tomatoes and salt, and cook till tomatoes become soft and pulpy for 2 – 3 minutes stirring occasionally.
3. Now add the ground meat, and mix well to break the meat lumps. Cook till the meat gets browned for 3 – 4 minutes stirring occasionally. Then add 1/2 cup water and peas (matar). Mix well and deglaze the pot.
4. Cancel the saute mode, then close and seal the lid. Cook on pressure cook mode on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, and then quickly release the remaining. Open the lid and put it in saute mode. Simmer for 3 – 4 minutes, to get the desired consistency.
5. Adjust the spices according to your taste. Mix well and garnish the keema matar (ground meat with peas) with cilantro (coriander leaves). Serve with rice, bread (pav), chappati, roti, or naan.

Keema matar recipe also called ground meat with peas, is prepared with beef, mutton, lamb, or mostly chicken of your choice. It’s a very popular dish prepared at home and in restaurants in Indian Style.

What to Serve With Mutton Keema Matar

Mince mutton recipe goes well with steamed rice, cumin rice, or pulav. Serve Keema Matar also with bread or rotis, and even toasted bread. You get mutton keema with peas in Indian Style at restaurants with bread (pav) as a complete meal.

Keema Matar’s flavors are mostly complemented with raita (yogurt-based condiment), and a straightforward onion salad with lime.

Also Check Our Other Delicious Meat Recipes

• Goan Beef Roast / Asado Recipe
• Goan Meat Ball Curry Recipe
• Afghani Mutton Curry
• Saag Gosh Recipe
• Mughlai Mutton Biryani Recipe
• Stuffed Brinjal With Lamb

F.A.Qs

Can I Use A Pressure Cooker Instead Of Instant Pot

Yes. you can use a traditional pressure cooker or an electric pressure cooker to cook this keema matar recipe (minced meat with peas)

Can I Use Frozen Peas For Keema Matar In a Pressure Cooker

Yes. Frozen Peas can be used for keema matar cooked in a pressure cooker for excellent results. Simply combine the frozen peas with the remaining ingredients; they will cook flawlessly under pressure, adding a burst of freshness to the ground beef and peas recipe.

Can I Use Slow Cooker Instead Of Pressure Cooker For Keema Matar

Yes. You can use a slow cooker instead of a pressure cooker for keema matar. While cooking just follow all the same steps of preparing the ingredients and sautéing them before transferring them to a slow cooker. The meat needs to be cooked in a slow cooker on low heat for 6 – 8 hours and on high heat for 3 -4 hours until it is tender and flavors are infused.

In the slow cooker method, the keema matar (minced beef with peas) will become more flavorful and rich.

Also Check Our Delicious Recipes

• Stuffed Mackerel Goan Style
• Goan Baath Coconut cake
• Machi Fish Kebab
• Coconut Rose Gulkand Modak
• Rajasthani Besan Ke Gatte ki Sabzi

Can I Make Keema Matar In Advance

Yes, Keema Matar can be made in advance, and is better. Prepare the dish in advance (a few hours or even overnight) and set it aside. The flavors of the ingredients are deeply absorbed. This makes the dish tastier.

Only keep the cooked keema matar in the fridge in an airtight container and reheat it before serving.

Can Keema Matar Be Freezed For Later Use

Yes, for later use the keema matar can be frozen. Once completely cooled, transfer the dish to freezer-safe containers or freezer bags. For up to three months, Keema Matar can be kept frozen.

Reheat the frozen keema matar on the stovetop or in the microwave after letting them thaw in the refrigerator for at least overnight.

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Equipment For Keema Matar

• Instant Pot – To cook keema matar in pressure cook mode
• Pressure cooker – to cook using the pressure cook (use either instant pot or pressure cooker)

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