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Keema Matar Recipe Pakistani Dhaba Style

Keema Matar Recipe Pakistani Dhaba Style-niftyfoodz Keema Matar Recipe Pakistani Dhaba Style-niftyfoodz Keema Matar Recipe Pakistani Dhaba Style-niftyfoodz Keema Matar Recipe Pakistani Dhaba Style-niftyfoodz Keema Matar Recipe Pakistani Dhaba Style-niftyfoodz
  • Serves: 9 People
  • Prep Time: 10 Minutes
  • Cooking: 50 Minutes
  • Calories: 493
  • Difficulty: easy

Keema also spelled as Qeema or Kheema by some, means minced meat either beef or mutton. Matar means green peas. When both these cooked together in a curry style its called keema matar. It is a traditional dish of Muslims of Subcontinent and very commonly made in Pakistani houses during winters when fresh peas are in season. Although it is traditional recipe and easy to make yet just difference in cooking style gives change in the flavor of complete dish. This recipe is a dhaba style keema matar that is very famous in Pakistan and it is very convenient to cook. I tried to elaborate each step along with pictures. Do try it and share your feedback.



  1. In a pot add keema, tamatar, piyaz, lahsan adrak paste, lal mirch powder, haldi, namak, pani and put the pot on medium flame. Cover the pan and let everything cook for atleast 20 minutes. (If you are using pressure cooker than add 1/2 glass of water and cook for 5 minutes after first whistle).
  2. After the time uncover the pan and turn the flame to high and fry keema. Let the water dry a little bit, then add hari mirchain, pisa hoa zeera, khushak dhanya and fry for another few minutes.
  3. When the keema almost dries add cooking oil in it and mix well. Fry the qeema on high flame for almost 5 minutes as this frying will give a nice taste to the dish.
  4. Lower the flame and add dahi in it, mix it and let it cook at this flame for 2 minutes.
  5. Then again turn the flame to high and add matar in it, fry these in the keema for almost 3 minutes.
  6. Now add a glass of water, slow the flame, cover the pan and let the keema matar cooked until the matar gets tender completely. This will take about 15-20 minutes.
  7. Uncover the pan after the time and give a stir to keema.
  8. Add garam masala powder and black powder in it, give a stir again and your keema matar is ready.
  9. Turn off the flame, garnish with hara dhanya, serve with roti or naan.

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About Author

I experienced that cooking doesn't need to be threatening. I didn't figure out how to cook as a child. No treats or cakes with Grandma. Never helping mother cook meals. I needed to learn as a grown-up, due to legitimate need. I needed to figure out how to cook. So I just began cooking. It was unpleasant from the outset. I attempted to sear garlic, and everything turned green. It was one Pinterest fall flat after the other until I at least began to get its hang. For some time, I; despised cooking feared it with each fiber of my being. And one day; I, began anticipating it. I would be at my work area and begin pondering what I could make for supper. I began to get amped up for evaluating new plans, concocting something all alone, or utilizing new fixings. It got fun. Also, that is something I need to impart to you. Cooking is fun and energizing, and regardless of whether you think you will suck at it, recall, even I can cook.

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