Keema, a curried ground meat dish with peas, is a flavorful dish that takes minutes to make in an instant pot!
Have you ever had keema before? It kind of reminds me of Indian spaghetti sauce, only with fewer tomatoes and way more flavor. Oh, and peas.
Am I crazy for making that comparison? Someone tell me that you agree with me…? I mean, it’s like an Indian spiced bolognese. Now I want to eat it over pasta… I bet that’d be good, actually. Normally though, we eat it over rice or with an Indian flatbread.
I think keema mattar makes for a good “gateway” dish into Indian cuisine (that and butter chicken, of course).
The great thing about keema is that you can make it with any ground meat: lamb, goat, beef, turkey, etc. It’s economical and also delicious. You can stretch it out with either peas or potatoes. I make it with peas, but I bet potatoes would be great too – though you’d have to adjust the seasonings if you did that (and reduce the cook time to 5 minutes, so the potatoes don’t turn to mush. hey, look at me, giving those of you who actually read what I write an extra recipe!).
I’ve also included directions on how to use my onion masala to make this dish even easier! Just check out the notes in the recipe below 🙂
And if you love this recipe, give my keema biryani a try! It’s a spiced ground meat and rice dish that’s really, really good.Print
- 2 tablespoons ghee or oil
- 1 onion, finely diced
- 4 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 Serrano pepper or green chili, minced
- 1 pound ground meat of choice
- 1 (14.5 ounce) can diced tomatoes OR ½ cup onion masala*see notes
- 2 cups (fresh or frozen) peas
- Cilantro, garnish
- Press the sauté button, add the ghee and onions and stir-fry for 8-10 minutes, or until the onions begin to brown.
- Add the garlic, ginger, Serrano pepper and spices to the pot. Stir-fry for 30 seconds, then add the ground meat and cook until it is mostly browned.
- Add the diced tomatoes (OR ½ cup onion masala) and peas and mix well
- Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Press the sauté button to reduce or boil off any extra liquid if needed.
- Garnish with cilantro and serve.
- If you are following my onion masala series and would like to use it in this recipe, you can use ½ cup onion masala in place of the onions, garlic, ginger, and tomatoes — just toss in the frozen onion masala when you add the peas in step 3. You can also reduce the cook time to 5 minutes if using onion masala.