Keema Matar Recipe Special For Eid-UL-Adha

sheraz 26 May , 2024 147 123


  • 500g minced meat (keema)
  • 1 cup split yellow peas (matar dal)
  • 1 large onion, finely chopped
  • 2 tomatoes, chopped
  • 2-3 green chilies, chopped
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder
  • Salt to taste
  • Oil for cooking
  • Water


1. Wash the split yellow peas (matar dal) thoroughly and soak them in water for about 30 minutes.

2. Add the chopped onions to a pressure cooker along with some heated oil. Saute until they turn golden brown.

3. Add the ginger-garlic paste and green chilies. Cook until the raw scent is gone, a few minutes.

4. Add the minced meat (keema) and cook until it changes color.

5. Drain the soaked split yellow peas and add them to the cooker.

6. Add the chopped tomatoes, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well.

7. Add water as needed to cover the ingredients and close the pressure cooker.

8. Cook for about 3-4 whistles or until the split yellow peas are cooked and the meat is tender.

9. After finishing, allow the pressure to drop naturally.

10. Open the cooker, check the consistency, and adjust salt and spices if needed.

11. Serve the delicious keema matar with rice or roti.

Enjoy your keema matar dish!