Simply Cook Keema Matar Recipe: Spiced Lentils and Peas in 20 Minutes

Simply cook this keema matar recipe in 20 minutes to turn a weeknight meal into a restaurant-worthy dish with minimal effort. The secret lies in balancing earthy spices with tender peas and lentils, creating a flavorful gravy that's both comforting and quick to prepare.

I've refined this recipe over years to ensure every bite delivers that perfect harmony of textures and spices.

This version keeps traditional techniques like tempering—where spices bloom in hot oil—to build deep, aromatic layers of flavor. The peas stay vibrant while the lentils soften just enough to absorb the rich, spiced gravy.

Using simple pantry staples and a one-pot approach makes it beginner-friendly, yet the result feels like a gourmet creation.

The dish delivers a creamy yet light gravy with tender peas and lentils that hold their shape, all infused with warm spices like cumin, coriander, and garam masala.

It's the kind of meal that pairs beautifully with steamed rice or crusty bread, offering both satisfaction and simplicity. Here's how to achieve it effortlessly.

For those short on time, you can skip the tempering step without losing too much flavor, though I recommend it for that authentic touch. The recipe also scales perfectly for leftovers, making it ideal for meal prep. Let's get started on this flavorful journey!

Ingredients for simply cook keema matar

Pantry staples and fresh spices create this restaurant-style keema matar in minutes.

The lentils and peas are the heart of this dish. Yellow lentils hold their shape beautifully while absorbing the rich spices, and fresh or frozen peas add vibrant color and texture. For the best quality, grab organic yellow lentils from bulk bins at Whole Foods or your local Indian grocery store—they stay fresher longer. Fresh peas are ideal, but frozen peas work perfectly if you're short on time. Just make sure to thaw them first. The ginger and garlic should be freshly grated and minced, respectively, for that authentic zing—pre-minced garlic lacks depth.

No fresh ginger? Powdered ginger at half the amount works in a pinch, though it lacks the fresh bite. Running low on garam masala? Mix equal parts cumin, coriander, cardamom, and cinnamon for a homemade version. The tomatoes can be swapped for tomato paste at one-third the amount if you prefer. For extra richness, add a splash of coconut milk instead of cream. The cumin seeds are non-negotiable—they're what gives this dish its signature aroma when tempered in the oil. Toast them lightly in your pan before adding other spices to release their full flavor.

This dish reheats beautifully—simmer on low heat with a splash of water to restore creaminess. Keeps for 4-5 days in the fridge, though it tastes best within the first two days. For meal prep, portion into containers with a side of rice. Freezes for up to 3 months, though the texture may change slightly. The fresh cream, if used, should be added at the very end to maintain its richness. Store any unused spices in airtight containers away from light to preserve their potency for 6-12 months

Step-by-step instructions for spiced lentils and peas

Master this quick, flavorful dish with perfectly balanced spices and tender textures.

Begin by rinsing the 1 cup yellow lentils (masoor dal) thoroughly under cold water to remove any debris. In a large pot, combine the lentils with the 3 cups water and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and let the lentils simmer uncovered for 10 minutes, stirring occasionally to prevent sticking.

While the lentils cook, peel and finely chop the 1 whole onion (yellow) and chop the 2 whole tomatoes (ripe) into small pieces. Grate the 1.5 tbsp fresh ginger and mince the 4 cloves garlic cloves finely. Set these aside for the next steps. The lentils should soften slightly but remain firm—this ensures they don't turn mushy during the final cooking process.

In a small dry skillet, heat the 0.5 cup vegetable oil over medium heat until shimmering. Add the 1 tbsp cumin seeds and let them sizzle for 30 seconds until they release their aroma and turn golden brown. Immediately pour this spiced oil into the simmering lentils, stirring to distribute evenly.

Add the chopped onion to the lentils and cook for 5 minutes until softened and translucent. Stir in the chopped tomatoes, minced garlic, and grated ginger. Cook for an additional 5 minutes until the tomatoes break down and the mixture becomes a thick, aromatic base. This step develops the foundational flavors that carry through the entire dish.

Add the 1.5 cups green peas (fresh or frozen, thawed if frozen) to the pot along with the 1 tbsp ground coriander, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and 1 tsp salt. Stir well to combine all ingredients thoroughly. Let the mixture simmer uncovered for 8-10 minutes over medium heat, stirring occasionally, until the lentils are tender but still hold their shape and the peas are cooked through.

Here's where it gets crucial: taste the mixture and adjust the seasoning. The dish should be well-seasoned but not overly spicy. If needed, add a pinch more salt or red chili powder to balance the flavors. The peas should be bright green and tender, while the lentils should be soft but not falling apart—this ensures the perfect texture for serving.

Once the lentils and peas are perfectly cooked, reduce the heat to low and stir in the 1 tsp garam masala. Let the mixture simmer for an additional 2 minutes to allow the warm spices to infuse fully. This step is what transforms a simple lentil dish into a complex, aromatic keema matar.

For a richer finish, stir in the 0.25 cup fresh cream (optional) and let it warm through for 1 minute. The cream adds a velvety texture and balances the spice levels. If you prefer a lighter version, skip the cream and serve the dish as-is. The dish should be thick enough to coat the back of a spoon but still have a pleasant mouthfeel.

Remove the pot from heat and let the keema matar rest for 5 minutes. This resting period allows the flavors to meld together and the spices to settle. Serve the dish hot with steamed basmati rice or warm naan bread. The aroma should be rich and inviting, with layers of spice, garlic, and ginger that dance on your palate.

Each bite should deliver a perfect balance of tender lentils, sweet peas, and aromatic spices. The dish should be neither too dry nor too watery—it should be hearty and satisfying. If the consistency is too thick after resting, you can thin it slightly with a splash of warm water or reserved cooking liquid from the lentils.

Common mistakes when making perfect results

Overcooking the Lentils

One of the most common mistakes is letting the lentils turn mushy. Since yellow lentils (masoor dal) cook quickly, they only need about 10 minutes of simmering before adding other ingredients. Overcooking them beyond 12-15 minutes total will result in a grainy texture that ruins the dish's integrity.

I've learned to check their doneness at the 8-minute mark—they should be tender but still hold their shape when pressed between fingers. 🌾

Skipping the Tempering

The tempering step—where cumin seeds bloom in hot oil—is what gives keema matar its signature aroma. Skipping it means missing out on that deep, nutty flavor that carries through the dish.

I always toast the 1 tbsp cumin seeds in oil until they sizzle for 30 seconds—this releases their essential oils. If you're short on time, at least bloom the seeds in a dry pan before adding oil, but don't skip this step entirely.

Using Low-Quality Spices

Freshly ground spices make all the difference in this dish. Pre-ground spices lose potency quickly, especially garam masala and ground coriander. I recommend buying whole spices and grinding them yourself, or purchasing small quantities from specialty stores like Penzeys Spices.

If using store-bought blends, check the expiration date—old spices add bitterness rather than flavor. For garam masala, I mix ½ tsp cumin, ½ tsp coriander, ¼ tsp cardamom, and ¼ tsp cinnamon for a homemade version.

Adding Cream Too Early

The optional ¼ cup fresh cream should be added at the very end, just before serving. Adding it earlier causes the cream to break and separate, creating a greasy texture.

I heat the cream separately and stir it in for just 1 minute on low heat to warm through without cooking. For a vegan version, substitute with 2 tbsp coconut milk or omit entirely—the dish still tastes amazing.

Ignoring the Resting Time

Letting the keema matar rest for 5 minutes after cooking allows the flavors to meld and the spices to settle. Skipping this step often results in a dish that's either too thin or where the spices taste harsh.

During this time, the lentils also reabsorb any released juices, creating a more cohesive texture. I always cover the pot loosely with a lid during resting to retain heat while allowing steam to escape slightly.

Overcrowding the Pot

Using a pot that's too small causes the lentils and peas to steam rather than cook properly, leading to uneven texture. I use a 3-quart heavy-bottomed pot for this recipe to give ingredients room to cook evenly.

If your pot is too small, cook the lentils in batches or use a larger vessel. Overcrowding also makes it harder to stir properly, which can lead to uneven cooking and burnt spots at the bottom. 🔥

Frequently asked questions