Ingredients
Method
- Heat oil, add cumin and whole spices, then cook the onions until golden.
- Add ginger-garlic paste and chilli, then the meat. Break it up and cook on high until it is no longer pink.
- Add tomatoes, turmeric, chilli and coriander and cook for 5 minutes.
- Add peas, salt and 1/2 cup water, cover and simmer for 15 to 20 minutes.
- Uncover, cook off excess liquid, add garam masala and coriander. Serve with pav, roti or rice.
The spices that matter
The most common first spice in a tadka: crackle the seeds in hot oil or ghee before adding onions, dal or vegetables. Roasted and ground, it goes int…
No cumin? Caraway or shahi jeera are the closest whole-seed swaps. For ground cumin, use a little extra ground coriander with a pinch of chilli.
Ground coriander is the bulk of most curry bases, often used in larger quantities than any other spice. Whole seeds are roasted for sambar, rasam and…
No coriander seed? A mix of a little cumin and a pinch of fennel gives a similar warmth. Fresh coriander leaves are a different flavour and not a substitute.
A pinch goes into almost every dal, sabzi and curry, usually with the onions or straight into the dal as it boils. Fresh turmeric root is pickled in …
No turmeric? There is no real substitute for flavour. For colour only, a tiny pinch of saffron or Kashmiri chilli changes the shade, but not the taste.
Adds heat to curries, dals, marinades and snacks. Most kitchens keep a hot powder for heat and Kashmiri chilli for colour.
No red chilli powder? Cayenne pepper is the closest swap. Mix with Kashmiri chilli or paprika to get colour with less heat.
A pinch of whole bay leaf, cloves, cardamom, cinnamon and peppercorns fried at the start of pulao, biryani and meat curries.
No whole garam masala? Ground garam masala added at the end.
The blend to use
Garam masala (Punjabi style): The best-known Indian spice mix: warm, aromatic and only mildly hot. Every household has its own version; this one is a classic Punjabi-sty…
Salt, oil or ghee, onions, ginger, garlic and fresh herbs are assumed. See how to make a tadka for the order to add whole spices.
Dishes with similar spices
Frequently asked questions
How long does keema matar take to make?
About 10 minutes to prepare and 35 minutes to cook.
What spices are in keema matar?
The essentials are cumin, coriander seed, turmeric, red chilli powder, whole garam masala.
Tips from travellers
Use Keema matar differently at home? Share your tip. The first good one goes right here.