North Indian
Keema Matar
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Keema Matar is North Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Heat the oil in a pan and let the cumin sizzle, then cook the onions, garlic, and ginger until deep golden, about 9 minutes.
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Stir in the turmeric, coriander, and chili powder, then add the chopped tomatoes and cook until the oil separates, about 8 minutes.
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Add the ground lamb and salt and cook, breaking it up, until browned and no longer pink, about 10 minutes.
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Add the peas and a cup of water and simmer until the peas are tender and the keema is moist but not watery, about 12 minutes.
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Stir in the garam masala and cook 2 minutes more.
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Finish with cilantro and serve hot with roti or rice.
Watch how to cook Keema Matar
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A North Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Keema Matar, read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Keema Matar carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 540 kcal
- Protein
- 36 g
- Carbs
- 18 g
- Fat
- 36 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 720 mg
- Saturated fat
- 11 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Keema Matar takes about 45 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. It is at its best in winter, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.