Thursday 23 February 2017

Keema matar| Mutton mince and green peas

Hello, after a month long hiatus finally I am here to break the silence prevailing over the blog.A brief illness+lethargy+chill in the weather all conspired for my absence.Being on a two week long antibiotics the body refused to come back to normal and I have decided to do it at my own pace.Hence blogging was on a toss.Alhamdulillah I am feeling better now and hope to keep up this space buzzing with posts.

Do you think that when the kids are grown up you will have a lot of free time on hand? I too thought the same way .But I have been proven wrong.As the kids grow up they need more motherly affection,care,guidance.It is not that I am complaining,I am one proud mother.But still motherhood comes along with a lot of responsibilities.Once you step into the shoes of a mother there is no looking back.Since this is the exams time now I am more pressed of time.I have to finish all my errands,cooking,laundry by the time kids are back from school and once they are back feed them and help in their school work.How I wish the day would have been a bit longer and I would have found some "me -time".

It has been  raining for the past two weeks here and winter has arrived in february.Drizzle always make you crave for some hot spicy food.Keema matar is one classic non vegetarian dish that never fails to impress you.Keema matar translates to mutton mince with peas.Usually I use frozen peas but if you are lucky to get hold of some fresh peas make sure you cook them before adding it to the mince.It goes well with any kind of bread but indian flat breads like naan ,tandoori roti are highly recommended. Every house has its own way of making it .Here is how I make it. 

Recipe for Keema matar/mutton mince with peas

Preparation time:10 minutes
cooking time :20 minutes
Serves:6 persons


  • 500 grams-mutton mince/keema
  • 3 tbsp-oil
  • 2 0nions
  • 2 tomatoes
  • 1/2 cup - green peas 
  • 1/2 teaspoon-cumin seeds/jeera
  • 1/2 teaspoon-fennel seeds/saunf
  • 1 tablespoon -ginger garlic paste
  • 1 teaspoon -chillipowder
  • 1/8 teaspoon -turmeric/haldi powder
  • 1 teaspoon- garam masala powder
  • salt to taste
  • 2 tablespoon -coriander leaves 


1.Wash and drain the mince in a colander.To a pressure cooker or a wok add oil .

2. Once the oil is heated up add roughly pounded cumin and fennel seeds followed by chopped onions.

3.Once the onions are slightly brown add tomatoes and ginger garlic .

4. Saute until the tomatoes are mushy .

5.Now add all the other ingredients except coriander leaves.

6. Give a nice stir until all the spices are mixed well .

7. Add 1/2 cup water and cook for 2 whistles on medium flame.If cooking in a wok simmer to lowest and stir in while until the mince is cooked. 

8.Allow the cooker to release the pressure on it self .

9.Open the cooker once the pressure is released check the seasoning and add coriander leaves.

10.Cover and simmer it for 5 minutes.

11. Serve it hot with any flat bread of your choice.


  1. Hope you are back to being fit and fine... I totally agree with you, even I thought that it would be easier as the kids grow, but they are becoming more and more demanding for my time and it is totally draining me... The keema mattar is tempting me to come over with some parathas and scoop it up!

    1. Alhamdulillah much better dear.Thank you Rafeeda.


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