Keema matar

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Keema matar (English: "pea and minced meat"),[1] also rendered Qeema matar, is a dish from the Indian subcontinent associated with the Mughals. The term is derived from Chaghatai Turkic قیمه (minced meat) which is cognate with Turkish kıyma (minced or ground meat).

Keema Matar
Keema Matar (a dish from India).jpg
Keema matar
Alternative namesMatar Gosht
TypeHouse food
Place of originIndian subcontinent
Region or stateIndian subcontinent
Associated national cuisineIndia, Bangladesh, Pakistan
Main ingredientsMinced meat and pea
Ingredients generally usedIndian spices
Similar dishesAloo keema
Other informationAloo matar


"Keema matar" was popularly eaten in the courts of Mughal India.

In Royal FamiliesEdit

In royal families of the Indian subcontinent, the dish was served at special occasions and events like weddings and celebrations etc. In Mughal families it was included in weekly menu.


The dish was named as "Keema matar" but now in common language it is spoken as "Matar Qeema". In Pakistan due to the letter ق, it is pronounced Qeema, but in India and Bangladesh it is pronounced Keema.


Keema Matar with Indian spices

Ingredients of this dish are already specified in its name i.e. "Matar" (pea) and "Keema" (mince). Meats used include ground goat meat lamb or beef.[2] All other ingredients include Indian spices and water with banaspati ghee.

See alsoEdit


  1. ^ Narain, P. (2000). The Essential Delhi Cookbook. Penguin Books Limited. p. pt54. ISBN 978-93-5118-114-9.
  2. ^ Goor, R.; Goor, N. (1999). Eater's Choice Low-Fat Cookbook: Eat Your Way to Thinness and Good Health. Houghton Mifflin Company. p. 23. ISBN 978-0-395-97104-8.