If there is one dish that means “home” in almost every Pakistani kitchen, it is qeema matar. In our house it was the answer to every busy weekday: my mother would put the qeema on the stove, send one of us to shell the peas, and by the time the rotis were ready, the whole house smelled of cumin, green chillies and fresh coriander. I still make it the same way, and my family still gathers around the dish the same way.
The photo above is straight from my kitchen. Look at the golden oil (tari) rising to the top. That is the sign of a properly cooked qeema matar: the masala is roasted, the qeema is tender, and the peas are soft but still whole.
Why You Will Love This Qeema Matar Recipe
- Everyday ingredients: qeema, peas, onions, tomatoes, yogurt and basic spices you already have.
- Tomato and yogurt masala: tomatoes give tang, yogurt gives body and a gentle creaminess, so the qeema never tastes dry.
- That beautiful tari: cooking until the oil rises gives the rich, restaurant-style look and flavour.
- Freezer friendly: make a double batch and freeze half for a busy day.
Ingredients You Will Need
The full list with exact quantities is in the recipe card below. A few notes from my experience:
- Qeema: ask your butcher for beef or mutton qeema with a little fat. Very lean qeema turns dry and grainy.
- Peas (matar): fresh winter peas are the sweetest. Frozen peas work well too; just add them later in the cooking.
- Yogurt: use plain, slightly sour dahi and whisk it until smooth before adding.
- Dried red chillies: two whole chillies in the hot oil add a smoky aroma. You can see one in my photo.
My Tips for the Best Qeema Matar
- Break the lumps early. Cook the qeema on high heat and keep breaking it with your spoon until it is fully separated. Once the masala goes in, lumps stay lumps.
- Add yogurt on low heat. Stir continuously for a minute so it blends in smoothly and doesn’t split.
- Be patient with the bhunai. Wait until you see oil separating from the masala before adding the water. That is where the flavour comes from.
- Finish with fresh coriander and black pepper. A generous handful of coriander at the end makes the dish taste fresh and bright.
What to Serve with Qeema Matar
Qeema matar is best with hot chapati, tandoori naan or my rice flour roti. It is also lovely with plain boiled rice or a simple matar pulao. Add a bowl of dahi or raita, sliced onions with lemon, and you have a complete meal. Leftovers make a wonderful filling for keema paratha.
Storage and Freezing
Qeema matar keeps well in an airtight container in the fridge for up to 3 days. It also freezes beautifully for up to 1 month. Thaw it overnight in the fridge and reheat in a pan with a splash of water. For more on safe storage times, see my food storage guide.
Qeema Matar (Mince with Peas)
Ingredients
Equipment
Method
- Heat the oil in a karahi or heavy pot on medium heat. Add the cumin seeds and dried red chillies and let them sizzle for a few seconds.
- Add the onions and fry until light golden, about 6 to 7 minutes.
- Add the ginger garlic paste and fry for 1 minute until the raw smell goes.
- Add the qeema and cook on high heat, breaking up all the lumps with your spoon, until it changes colour and its water dries, about 8 minutes.
- Add the tomatoes, red chilli powder, turmeric, coriander powder and salt. Cook for 5 minutes until the tomatoes are soft and mushy.
- Lower the heat and add the whisked yogurt, stirring continuously for 1 minute so it does not split. Then cook on medium heat until the masala thickens and oil starts to separate, about 5 minutes.
- Add the peas, slit green chillies and 1 cup water. Cover and cook on low heat for 20 minutes, until the qeema is tender and the peas are soft.
- Uncover and cook on medium heat for 3 to 4 minutes until the oil rises to the top (tari). Keep a little masala gravy; qeema matar should not be completely dry.
- Sprinkle the crushed black pepper, garam masala, fresh coriander and ginger. Place a whole green chilli on top, cover for 2 minutes, and serve hot with roti or naan.
Notes
- Smooth qeema: break up every lump while the qeema is cooking on high heat. Once the masala goes in, it is hard to break.
- Yogurt that does not split: whisk it well and add it on low heat, stirring continuously for a minute.
- Frozen peas: add them in the last 8 to 10 minutes so they stay green and whole.
- Chicken qeema: reduce the covered cooking time to 10 minutes.
- Storage: keeps 3 days in the fridge or 1 month in the freezer.
Frequently Asked Questions
Can I make qeema matar with chicken qeema?
Yes. Chicken qeema cooks much faster, so reduce the covered cooking time to about 10 minutes, and add the peas at the same time.
Why does my qeema turn lumpy?
The qeema needs to be broken up while it is cooking on high heat, before the tomatoes and yogurt go in. Keep pressing and stirring with a wooden spoon until every lump is gone.
Can I use frozen peas?
Yes. Add frozen peas in the last 8 to 10 minutes of cooking so they stay bright green and don’t turn mushy.
Should qeema matar be dry or with gravy?
Somewhere in between. In our home we like a little thick masala gravy with oil on top, perfect for scooping with roti. If you prefer it dry, simply cook it uncovered a few minutes longer.
Love qeema? Try my qeema pyaz karela, or my quick 25-minute beef qeema karahi, or for a vegetarian day, my aloo methi gajar matar.
If you make my qeema matar, please tell me in the comments how your family liked it!
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