Introduction:
Aloo Keema Matar is one of those timeless Pakistani comfort foods that never go out of style. It brings together the warmth of minced meat (keema), the tenderness of potatoes (aloo), and the freshness of green peas (matar) in a beautiful harmony of flavors. Traditionally, many recipes use tomatoes to create a rich gravy, but today we’re sharing a special version that skips the tomatoes and uses yogurt instead. The yogurt not only adds a light tangy flavor but also gives the dish a creamy, smooth texture that clings beautifully to the keema and potatoes.
This no-tomato Aloo Keema Matar is perfect for days when you want something hearty but don’t have fresh tomatoes at hand, or when you simply prefer a milder, less tangy curry. The final touch of fresh green chilies added at the end brings a wonderful freshness and slight kick that elevates the whole dish. Whether you serve it with soft chapati, naan, or plain basmati rice, it’s bound to be a hit at your table. Let’s dive into this easy, delicious recipe!
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Ingredients:
Minced beef or chicken – 500 grams (half kg)
Potatoes – 2 medium-sized, peeled and diced
Green peas – 1 cup (fresh or frozen)
Onions – 2 medium-sized, finely chopped
Yogurt – 4 to 5 tablespoons, whisked
Green chilies – 4 to 5, finely chopped
Ginger garlic paste – 1 tablespoon
Salt – to taste
Red chili powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Coriander powder – 1 teaspoon
Garam masala powder – ½ teaspoon
Cooking oil – ½ cup
Water – as needed
Method
Begin by heating oil in a large, deep pan over medium heat. Once the oil is hot, add the finely chopped onions. Fry them slowly, stirring occasionally, until they turn golden brown and slightly caramelized. This step is important because well-fried onions form the base of the flavor.
Next, add the ginger garlic paste and sauté for about one minute until the raw smell disappears. Now, add the minced meat (keema) and fry it on high heat. Keep stirring and breaking the keema apart so it cooks evenly. Allow the keema to release its water and keep frying until all the moisture dries up and the keema starts turning a light brown.
At this point, season the keema by adding salt, red chili powder, turmeric powder, and coriander powder. Mix well to coat the meat in the spices. Fry this mixture for another 4-5 minutes to deepen the flavors.
Now, add the diced potatoes and mix them thoroughly with the spiced keema. Pour in about half a cup of water to help cook the potatoes. Cover the pan with a tight lid and let it simmer on low heat for about 10–15 minutes, or until the potatoes are nearly tender.
Once the potatoes are almost cooked, add the green peas and cook for another 5 minutes. Now, it’s time to introduce the yogurt. Lower the heat, add the whisked yogurt gradually while stirring continuously. This will prevent the yogurt from curdling. Turn the heat back to medium and continue to fry (bhoon) the mixture well. You’ll notice the oil separating and the gravy becoming rich and creamy.
Finally, sprinkle in the garam masala and add the chopped green chilies. Give it one last good stir and cover the pan for another 2–3 minutes on very low heat to let the flavors blend beautifully.
Serve your delicious Aloo Keema Matar hot with warm naan, paratha, or steamed rice, and enjoy a comforting, homemade meal!
