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Keema Alu Matar

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 4
Author: Meena, www.hookedonheat.com


  • 2 tbsp light cooking oil
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 4-5 green cardamom pods
  • 2 medium-sized onions finely chopped
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp garam masala powder
  • 2 tbsp tomato paste
  • 2 medium-sized tomatoes finely chopped
  • 1 lb lean ground chicken
  • 1 large-sized potato chopped into bite-sized pieces
  • salt to taste
  • 1/2 cup frozen peas thawed
  • a handful fresh coriander leaves chopped for garnish


  • Heat oil in a non-stick pan and add in the cumin seeds, cinnamon and cardamom. As soon as they begin to sizzle, add in chopped onions, and fry for 3-5 minutes on medium-high heat till it starts to brown a bit and turn soft. Add in ginger and garlic pastes and sauté for another minute or two till fragrant.
  • Add in spices and tomato paste, and fry for a couple of minutes to blend well.
  • Mix in tomatoes, and cook covered for a few minutes till well incorporated. Add in the ground chicken and potatoes, and mix well. Cook covered on low heat for 15 minutes, stirring occasionally.
  • Season with salt and mix in frozen peas. Cook covered again for another 5-6 minutes till the potatoes are fork tender.
  • Garnish with freshly chopped coriander leaves and serve piping hot with a side of warm rotis and a salad.