Rajasthani Keema Mutter / Veg Keema Matar Recipe / Soya Kheema Matar / Keema Matar Recipes

Veg Keema Matar RecipeVeg Keema Matar Recipe is made by using paneer or soya chunks, pea, curd, onion, ginger-garlic paste and spices. Paneer and green peas make for a good combination. Kheema is traditionally made of minced meat. It is a very popular Mughlai dish. This is the veg version of it.

  • Prep Time: 15 minutes
  • Cook Time: 15-20 minutes
  • Yield: 3
  • Skill Level: Medium 


  • Chopped Onion – 2 medium
  • Ginger-Garlic Paste – 2 tbsp
  • Garam Masala – 1 tbsp
  • Curd – 1/2 cup
  • Coriander Powder – 3 tbsp
  • Red Chili Powder – 2 tbsp
  • Turmeric Powder – 1/4 tbsp
  • Oil for frying –
  • Salt as per taste –
  • Grated Paneer/Soya Chunks (wash and soak in warm water for 15 min) – 1 cup
  • Pea – 1/2 cup
  • Water as needed –


  • In a bowl, add coriander powder, chili powder, turmeric powder, salt and curd, keep aside.
  • Heat the oil in a pan on medium flame, add ginger-garlic paste and onion.
  • Fry it till turns little golden brown.
  • Add garam masala and curd mixture, mix well.
  • Cook it for 3-4 min.
  • Add paneer/soya chunk, pea, little water and mix it well with the masala in the pan.
  • Cover and cook it till water evaporates (you can add more water if you need more curry).
  • Garnish with coriander leaves.
  • Serve hot keema matar with chapatti or naan.
VEG KEEMA MATAR RECIPE was last modified: March 24th, 2014 by Authentic Indian Vegetarian Recipes
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