Dilli Keema Matar
Classic minced meat cooked with green peas, ginger, and whole spices.
About this dish
Dilli Keema Matar is a robust, aromatic dish rooted in the Mughal culinary heritage of Old Delhi. Unlike the soupy versions found elsewhere, the Delhi style is 'bhuna' (slow-roasted) until the fat separates, resulting in a deep, concentrated flavor. It is traditionally made with goat mince and fresh seasonal peas during the winter months.
Ingredients
The Meat and Marinade
- 500g Mutton Keema (minced goat meat), coarse grind
- 1 tbsp Ginger-Garlic paste
- 1/2 cup Yogurt, whisked
- 1 tsp Salt
Whole Spices and Aromatics
- 3 tbsp Mustard Oil or Ghee
- 2 Large Onions, finely sliced
- 2 Green Cardamoms, 1 Black Cardamom, 1-inch Cinnamon
- 4 Cloves, 1 Bay leaf
- 2-3 Green chilies, slit
The Base and Finish
- 2 medium Tomatoes, finely chopped
- 1 cup Fresh Green Peas (Matar)
- 1.5 tsp Coriander powder, 1 tsp Kashmiri Red Chili powder
- 1/2 tsp Turmeric, 1/2 tsp Garam Masala
- 1/2 cup Fresh coriander and ginger juliennes for garnish
Method
- 1
Marinate the Keema
Mix the minced meat with yogurt, ginger-garlic paste, and salt. Let it sit for 20 minutes. The yogurt tenderizes the meat fibers, ensuring the final dish isn't chewy or dry.
- 2
Temper the Oil
Heat mustard oil in a heavy-bottomed handi until it reaches smoking point, then cool slightly. Reheat and add the whole spices (cardamoms, cloves, cinnamon, bay leaf). Let them crackle and release their essential oils.
- 3
Brown the Onions
Add the sliced onions. Sauté on medium heat for 10-12 minutes until they reach a deep caramel-brown color. Do not rush this; the fried onions provide the base color and sweetness of the gravy.
- 4
Sauté the Meat
Add the marinated keema to the pot. Increase heat to high and sauté (bhuna) for 8-10 minutes. The meat will release water; continue cooking until all moisture evaporates and the meat starts to brown.
- 5
Add Powdered Spices
Lower the heat and add turmeric, coriander powder, and red chili powder. Splash a little warm water to prevent the spices from burning. Stir well for 2 minutes until the raw smell of spices disappears.
- 6
Integrate Tomatoes
Add the chopped tomatoes and slit green chilies. Cover and cook for 5-7 minutes until the tomatoes soften and blend into a thick masala paste. You should see oil (rogon) separating at the edges.
- 7
Cook the Peas
Stir in the fresh green peas. Add about 1/2 cup of hot water. Cover tightly and simmer on low heat for 12-15 minutes. If using frozen peas, add them in the last 5 minutes of cooking.
- 8
The Bhuna Finish
Remove the lid and check if the meat is tender. If there is too much liquid, cook uncovered on medium-high while stirring constantly until the gravy clings to the meat and peas.
- 9
Garnish and Rest
Sprinkle garam masala, ginger juliennes, and plenty of fresh coriander. Turn off the heat and let the dish rest, covered, for 5 minutes before serving to allow the flavors to settle.
Notes & variations
- A coarse grind (mota keema) is preferred over a fine paste for better texture.
- If using beef or lamb, adjust cooking times; beef may require a pressure cooker for 3 whistles.
- Always use hot water when adding liquid to maintain the cooking temperature of the meat.
- The dish should be 'bhuna'—meaning relatively dry with a thick coating of masala.
Serve with
Serve with buttered Khamiri Roti or hot Parathas and a side of sliced red onions.
Cook's note
Mashing a small portion of the peas into the gravy thickens the sauce and adds a subtle sweetness.