Keema matar ( Minced meat and green peas curry)


When I think of keema, the first thing that comes to my mind is keema pav ( a kind of unsweetened dinner roll stuffed with the seasoned minced meat mixture )
For this week’s recipe challenge contest , the ingredient chosen by Lina is minced meat . I decided to prepare this classic keema matar , but in a different gravy base , not the way it’s most commonly prepared ! I decided on the green masala base,also known as cafreal masala in Goa, a very fragrant masala, consisting of cilantro and spices along with ginger , garlic , tamarind and green chillies ! This Goan masala is so versatile , it even makes a simple chicken curry taste out the world ! Vegetarians can substitute soy granules/TVP, although I’ve never tried a vegetarian version, I’m sure it will taste just as good:)


Let’s make some keema matar πŸ™‚


1 pound of minced meat

2 tablespoons vegetable oil

1 medium onion, finely chopped

1 cup frozen peas

salt to taste

pinch of sugar

For the green masala

A bunch of cilantro

Green chillies, as per desired heat

6 garlic cloves

1/2 inch piece of ginger

4 cloves

8 peppercorns

1 inch of cinnamon

1 teaspoon cumin seeds

1/2 teaspoon turmeric powder

small ball of tamarind/ lime juice


  1. Make the green masala paste: Grind all the ingredients mentioned under the green masala, with about 1/4 cup water to a smooth paste.
  2. Heat oil on medium low heat in a skillet, saute the chopped onions until translucent.
  3. Add the green masala paste, and continue sauteing on medium heat, until most of the moisture is lost, the masala will change color. ( Refer pic)
  4. Now add the minced meat, mix it well with the masala, cook until the meat changes color.
  5. Now add about 1/2 cup water, frozen peas, salt and a pinch of sugar. Let it simmer for the next 10 minutes, until the fat separates.Check for seasonings and adjust accordingly.
  6. Serve it hot with rice/ dinner rolls/ chapati along with some lime wedges and sliced onions.



If you do wish to participate in this challenge, Click here and add your link mentioned in the post.

Have a beautiful week ahead πŸ™‚




  1. Vajeea says:

    I must try qeema with green masala! it sounds so wonderful! I always put some chopped tomatoes in qeema and somebody recently told me that u are not supposed to put any tomatoes in qeema as it ruins the taste. now I am wondering have I been cooking and eating wrong?! πŸ™‚

    • Freda @ Aromatic essence says:

      Thanks Vajeea! Yes it’s quite nice and different from the regular preparation, I’ve learnt this from my mum in law, I loved it when I first tasted it, I prefer it over the regular one! I didn’t know about the tomatoes too, thanks for sharing that info πŸ™‚

  2. Barb says:

    How much is one bunch of cilantro means.Can u tell me in buch if cilantro it can be more or less depending how much cilantro they put it in one bunch.

    • Freda Dias says:

      Around 12-15 stalks perhaps, I do not have a sensitive weighing scale, hence can’t tell you in grams. But around 15 stalks / loosely packed 1 cup of leaves with stems should be good, even if it’s more it will add more flavor, there is no harm.

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