How to make Keema Matar

Why cooks start here

Keema Matar is cooked the way Mumbai and Delhi homes cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a indian family cook actually puts it on the table.

Keema Matar is a beloved dish in Indian households, particularly in Mumbai and Delhi where it graces tables for both everyday meals and special occasions. The recipe passed through generations, it is a staple that reflects the heart of home cooking — simple yet rich, with a focus on generous use of ingredients. Each family has its own version, but the essence remains the same: a satisfying blend of minced lamb and peas that brings warmth to the table. The dish is a harmonious blend of tender minced lamb and sweet green peas, enveloped in a fragrant mix of onions, tomatoes, and garam masala. The texture is both hearty and comforting, with each bite offering a burst of flavor from the ginger-garlic paste and a subtle kick from the spices. Salt is added by instinct, balancing the richness of the lamb, making Keema Matar a deeply flavorful dish meant to be shared and savored.