Aloo Matar Qeema


A perfect blend of meat and vegetables, popular across Pakistan. This dish is quick to prepare and very easy, yet it elevates simple minced mutton by adding delicious potatoes and peas to make one hearty meal perfect for lunch or dinner. Serve with thinly rolled chapatis or naan.

  • Medium
  • 5 person(s)
  • 25 Min


    • Mutton qeema½ kilo
    • Onion, sliced1
    • Oil½ cup
    • Ginger paste1 tablespoon
    • Garlic paste1 tablespoon
    • Cloves½ teaspoon
    • Cumin seeds1 teaspoon
    • Black cardamom1
    • Tomato, chopped2
    • Royal cumin seeds½ teaspoon
    • Black pepper, crushed½ teaspoon
    • Ground turmeric½ teaspoon
    • Saltto taste
    • Ground coriander1 teaspoon
    • Red chilli powder1 tablespoon
    • White pepper½ teaspoon
    • Garam masala1 tablespoon
    • Tomato paste1 tablespoon
    • Peas½ kilo
    • Waterhalf litre
    • Fresh coriander, choppedfor garnish
    • Yogurt1 cup
    • Green chilies, slicedfor garnish


  • Cut onions into thin slices. Heat oil in a pot over medium flame, and saute until translucent.
  • Add ginger and garlic paste. Saute.
  • Now add cloves, cumin seeds, black cardamom, and mutton qeema. Mix together.
  • Add chopped tomatoes and stir well, covering the lid for 5 minutes until the tomatoes have softened.
  • Now add crushed coriander, ground turmeric, salt, ground cumin, red chili, white pepper, garam masala, tomato paste, and peas. Mix well.
  • Add cubed potatoes, and mix well.
  • Add water, mix, and bring to a boil.
  • Stir in yogurt, cover the lid, and cook for 10 minutes until everything has cooked evenly and oil rises to the surface.
  • Garnish with freshly chopped coriander leaves and sliced green chilies.
  • Enjoy! Please give us your feedback in the comments below.
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