This Keema Aloo Matar recipe in Bengali style is perhaps one of the most repeated recipes on our weekend menu. It is relatively quick, easy, and requires only a few pantry-staple ingredients which most Indian kitchens have. In the end, you get a delicious mutton keema recipe cooked with potatoes cut into cubes and season’s fresh peas.
This is one of those traditional Bengali recipes that doesn’t need any special occasion to happen in your kitchen. As you must know by now Sunday lunches are often reserved for mutton dishes, I say why not try this Keema Aloo Matar instead? In this way, you don’t have to lose sleep over slow-cooking a mutton curry for lunch and grab an extra wink on the weekend.
Sounds good, right? Once you see the recipe, you will be surprised how easily and quickly this one comes together. And, if you want it quicker then bring out the ever-faithful pressure quicker and you will have your Sunday lunch on the table in a jiffy!
One of the USPs of Bengali cuisine is simplicity in terms of ingredients. The key ingredients occupy the center stage and lend their flavor to the dish. There isn’t a plethora of spices and herbs in the play here, only the subtlety of Bengali Garam Moshla.
What is Bengali Gorom Moshla in Bengali cuisine?
Time and again I have emphasized that I prefer making my own Garam Masala powder at home. In this way, I get the exact blend of spices that I prefer, every time. It is a simple mix of a handful of spices like Cinnamon, Green Cardamom, Cloves, Black Cardamom, and Nutmeg.
This one spice mix gets me all the flavors I need in most of my Bengali dishes, starting from Bengali Cholar Dal to Kosha Mangsho. Sometimes this gorom moshla goes into the making of the dish in the early stages of cooking. In other recipes, it goes in the end just before wrapping it up. That’s how it makes all the difference with just one spice mix.
Every Bengali family has its recipe for Gorom Moshla. Some add a few more spices to it, some just go with the troika of cinnamon-cloves-cardamom. But the tenet is the same. We have to have some Bengali Gorom Moshla on our spice shelf which neatly brings together most of the Bengali dishes.
How to make Keema Aloo Matar – Ingredients list
- Mutton Keema
- Green Peas
- Mustard Oil
- Whole Spices like Bay Leaf, Cinnamon, Cardamom, Cloves
- Tomato Puree or Tomatoes finely chopped
- Seasonings like Salt, Turmeric Powder, Red Chili Powder
- Fresh Coriander leaves to garnish
Bengali-style Mutton Keema Aloo Matar is such a favorite here.
Perhaps the biggest reason is that it is a solid chunk of mutton meat cooked in the style of Bengali mutton curry. It means more potion of meat when there are no bones in it.
Another reason is that it cooks so quickly. I have shared the recipe video below and you can see that cooked it in a kadhai. Now we all know that usually when it comes to cooking mutton meat, the best possible way to do so is to use the pressure cooker. A bunch of whistles on high flame followed by a couple more on low heat is all it takes to soften the meat and make it fall off the bones. But with keema you can relax a bit, and put your feet up for a few more minutes on a laidback Sunday morning because it will come together in no time at all.
I prefer having some fat in my keema. I believe that’s what gives extra flavour to the mutton keema dishes. You can forego my theory if you are trying to limit your fat intake but I would suggest you ask your butcher to add a little bit of fat to it. The taste is just too good!
Potatoes are added for quite a few reasons. First, it stretches the servings and allows you to accommodate more people. It adds some bulk to the dish. Second, the starch from the potatoes lends an extra flavour and texture to the mutton keema dish.
Peas add a delicious hint of freshness and crunch to the dish. Its sweetness complements the spiciness and meaty texture of the rest of the dish.
This Keema Matar Aloo tastes even better the next day, in case you are lucky to have some as leftovers. I am usually left with some which I cook further to reduce the water content and use it to make some delicious stuffed Mutton Keema Paranthas.
Otherwise, you can also stuff the filling between two slices of bread to make a Mutton Keema Sandwich. They taste just amazing!
More Mutton recipes
- Kosha Mangsho│Bengali Mutton Curry Recipe
- Mangsher Ghugni Recipe
- Bengali Moglai Porota | Mughlai Parantha Recipe
- Mutton Keema Kofta Biryani Recipe
- Indian Mutton Keema Burger Recipe
- Instant Pot Bengali Mutton Curry Recipe
- Stuffed Keema Parantha Recipe
Also do check out this Patiala Shahi Keema Gosht Recipe, straight from the kitchens of the Royal House of Patiala.
This Keema Aloo Matar recipe in Bengali style is perhaps one of the most repeated recipes on our weekend menu. It is relatively quick, easy and requires only a few pantry-staple ingredients which most of the Indian kitchens have. In the end, you get a delicious mutton keema recipe cooked with potatoes cut in cubes and season's fresh peas.
- 500 gms Mutton Keema or Minced Meat
- 2 Potatoes Medium, Cut in cubes
- ½ cup Peas
- 2 Onion Medium, Finely chopped
- 1 inch Ginger grated
- 3 tbsp Tomato paste
- 3 tbsp Mustard Oil
- 1 tbsp Ghee
- 1 Bay Leaf
- 1 inch Cinnamon Stick
- 2 Green Cardamom
- 1 Black Cardamom
- Salt to Taste
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder
Heat oil in a pan and fry the potatoes with a pinch of turmeric powder till they turn crisp. Then take them out.
In the same pan, add the whole spices. as they sizzle, add onion, grated ginger and tomato paste. Mix them and cover and fry them till they soften up.
Now, add the minced meat or mutton keema and give it a nice mix. Break any lumps.
Add salt, turmeric powder, chilli powder and keep frying it on medium-high heat.
Add the fried potatoes and peas to the minced meat.
Add ghee and water, and then cover and cook till the keema has softened completely.
Finally, top it with some finely chopped coriander leaves.