Punjab cuisine
Matar Qeema Punjabi
Matar Qeema Punjabi is a traditional Punjab Pakistani dish. Punjabi spiced minced beef with green peas — a classic combination that's greater than the sum of its parts. Sweet peas, spiced mince, and a well-bhunoed masala make this an essential weeknight staple.
Matar qeema is one of those dishes where two simple things — minced beef and green peas — somehow become something that's worth making every week without getting tired of it.
The combination of green peas with minced meat is one of the simplest and most satisfying one-pot meals in the Punjabi cooking tradition. The peas add a sweetness and textural pop that balances the deeply spiced mince, and together they create a dish with far more complexity than its ingredient list suggests. Punjab grows a significant amount of mutter (peas) and they appear in everything from pulao to curries — but matar qeema might be their greatest application. Fun fact: frozen peas are actually better than most fresh peas for this recipe because they're flash-frozen at peak sweetness, whereas fresh peas from a market are often past their prime. This is one of the very few Pakistani dishes where frozen is genuinely preferred over fresh. This recipe is rated easy because the technique is simple, but the timing of adding peas (never too early) determines whether they stay bright and sweet or turn grey and mushy. Follow the instructions and you'll get it right.
Ingredients
Instructions
- TARKA AND ONIONS: Heat oil, add zeera and let it pop. Add chopped pyaaz, fry 8 minutes until golden.
- MASALA: Add adrak-lehsan paste, dhania powder, lal mirch, haldi. Bhuno 2 minutes. Add tamatar, cook down 7-8 minutes.
- COOK QEEMA: Add minced beef, break up lumps, bhuno on high 8-10 minutes until fully browned and dry. Season with salt.
- ADD PEAS AT THE LAST MINUTE: Add thawed matar and slit hari mirch. Stir gently to combine. Add 2-3 tablespoons water, cover and cook just 4-5 minutes until peas are heated through and tender but still bright green. HINT: Peas take only a few minutes — adding them too early makes them grey and mushy. They should finish cooking exactly when the dish is ready to serve.
- FINISH: Uncover, add garam masala, stir once. Taste and adjust salt. Top with hara dhania. Serve immediately while peas are still vivid green.
Chef's Secrets
- Add peas last, always — 4-5 minutes before serving, not at the start.
- Frozen peas genuinely outperform market-fresh peas for this dish — use them without guilt.
- If your peas turn grey-green, you overcooked them. They're still edible but teach the lesson for next time.
- This dish works brilliantly as a paratha stuffing when there are leftovers.
Common Questions
How long does Matar Qeema Punjabi take to make?
Total time is 45m — 10m prep and 35m cooking.
How many servings does this recipe make?
This recipe makes 4 servings, and is rated easy difficulty.
Which region of Pakistan is Matar Qeema Punjabi from?
Matar Qeema Punjabi is from Punjab, Pakistan — one of the country's most distinctive culinary traditions.
What do you serve with Matar Qeema Punjabi?
Serve with hot chapati or paratha. The combination of matar qeema with plain yogurt and a sliced onion salad is a complete, balanced meal. Leftovers make exceptional keema paratha filling.
Goes Well With
Qeema Matar (Minced Meat with Peas)
Qeema Matar is Pakistan's ultimate weeknight dinner — spiced minced beef with sweet green peas, ready in 30 minutes, pairs with everything, and tastes even better as leftovers the next day.
Aloo Qeema
The quintessential Pakistani weeknight dinner — spiced minced beef cooked with potatoes in a dry, flavourful masala. Quick, affordable, and universally loved across all of Pakistan.
Karahi Qeema
Karachi's bold, tomato-heavy minced beef cooked karahi-style with fresh green chillies and coriander. Fast, fiery, and served straight from the karahi — street food energy at home.
What Cooks Are Saying
Absolutely delicious! The flavours are spot on — tastes just like what I grew up eating.
I've tried many recipes for this dish but this one is the best by far.
This is now my go-to recipe. Made it three times already.
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