• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Kheema Mattar

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 6 tb Oil; (90 ml)
  • 1 ts Cumin seeds; (5 g)
  • 2 Red chillies
  • 450 g Lean lamb or beef; minced
  • 1 lg Onion; chopped fine (70 g)
  • 2 1/2 Cm ginger; grated fine
  • 4 Flakes; (8 g) garlic,
  • ; crushed
  • 1/2 ts Turmeric powder; (2 g)
  • 2 ts Coriander powder; (10 g)
  • 1 1/2 ts Cumin powder; (7 g)
  • 1/2 ts Chilli powder; (2 g)
  • 1 sm Tin tomatoes or 3-4; (200 g)
  • -fresh
  • ; tomatoes, skinned
  • ; and chopped
  • 1 ts Salt or to taste; (5 g)
  • 1 tb Curd; (15 ml)
  • 175 ml Warm water
  • 1 Potato; peeled and cubed
  • ; (optional) (60 g)
  • 100 g Shelled fresh or frozen
  • -green peas
  • 1 tb Almonds; ground to a paste
  • ; (15 g)
  • 1/2 ts Garam masala powder; (2 g)
  • 2 Eggs; hard-boiled and
  • ; sliced
  • 25 g Coriander leaves; chopped


HEAT one tbsp oil over medium heat and season with cumin seeds. Add the red
chillies and then the mince. Stir and cook until the mince is evenly

Heat the remaining oil over medium heat and add the onions. Stir-fry till
the onions are soft. Add the ginger and garlic and stir-fry for a further
two to three minutes. Stir in the turmeric powder and then the coriander
powder, cumin powder and chilli powder. Add the tomatoes along with all the
juice, and saut”š for four minutes. Add the mince and cook for eight
minutes, stirring frequently. Add the salt and water and stir in the curd.
Add potato cubes, if using them. Cover the pan and simmer for 20 minutes.

Add the frozen peas and simmer for a further 10 minutes. If using fresh
peas, boil until tender before adding to the mince. Stir in the ground
almonds and simmer for two minutes. Remove from heat and stir in the garam
masala powder.

Transfer onto a serving dish and arrange the sliced eggs on top. Garnish
with the coriander leaves.

Serve with chapattis, parathas and / or fried brown rice and potato raita.

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