Mughlai Kheema Matar Recipe

Name: Mughlai Kheema Matar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 2 onions, finely chopped; 8 garlic flakes, crushed; 1 tablespoon ginger, finely chopped; salt; 1 teaspoon red chili powder; 1 teaspoon coriander powder; 1 teaspoon cumin powder; 1 teaspoon garam masala powder; 2 green chilies, de-seeded and chopped; 1 kg mutton, minced; 200 ml hot water; 1 cup green peas, shelled; 1 1/2 tablespoons lime juice

Servings: persons

2 tablespoons oil
2 onions, finely chopped
8 garlic flakes, crushed
1 tablespoon ginger, finely chopped
salt
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
2 green chilies, de-seeded and chopped
1 kg mutton, minced
200 ml hot water
1 cup green peas, shelled
1 1/2 tablespoons lime juice

1
Heat oil in a pan.
2
Add garlic, ginger, onions and salt.
3
Stir-fry till the raw smell of ginger and garlic is gone, and the onions are lightly browned.
4
Add all the spice powders and green chillies.
5
Add mutton, stir and cook for 5 minutes.
6
Add hot water.
7
Bring to a boil.
8
Cover pan with a lid and cook on low flame for 30 minutes.
9
Add peas and lime juice.
10
Cook until the liquid has been reduced.
11
Serve hot with bread, steamed rice or naan.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons oil, 2 onions, finely chopped, 8 garlic flakes, crushed, 1 tablespoon ginger, finely chopped, and more.

Yes, Mughlai Kheema Matar falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mughlai Kheema Matar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions