Kheema Matar Calories Calculator
Kheema matar — spiced minced mutton or lamb cooked with green peas in a rich tomato-onion masala — is a beloved North Indian curry that combines the protein richness of keema with the sweetness and fibre of green peas. A standard 200g serving provides around 390 kcal with 30g of protein. The addition of green peas reduces the calorie density compared to plain keema while adding Vitamin C, fibre, and plant protein. Kheema matar is eaten with roti or paratha and is a staple across Delhi, Punjab, and UP households.
Kheema Matar Calculator
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Kheema Matar — Complete India Calorie Guide
Kheema matar — spiced minced mutton or lamb cooked with green peas in a rich tomato-onion masala — is a beloved North Indian curry that combines the protein richness of keema with the sweetness and fibre of green peas. A standard 200g serving provides around 390 kcal with 30g of protein. The addition of green peas reduces the calorie density compared to plain keema while adding Vitamin C, fibre, and plant protein. Kheema matar is eaten with roti or paratha and is a staple across Delhi, Punjab, and UP households.
Portion Size Guide
| Portion | Estimated Calories | Typical Use |
|---|---|---|
| 1 serving (~200g) | ~390 kcal | Standard serving |
| 50g | ~98 kcal | Small portion |
| 100g | ~195 kcal | Per 100g |
| 200g | ~390 kcal | Large portion |
Macronutrient Breakdown per 100g
| Nutrient | Per 100g | Per 1 serving (1 serving (~200g)) |
|---|---|---|
| Calories | 195 kcal | 390 kcal |
| Protein | 15g | 30.0g |
| Carbohydrates | 7g | 14.0g |
| Fat | 12g | 24.0g |
| Fibre | 2g | 4.0g |
Weight Loss Tips for Kheema Matar
Kheema matar at 195 kcal per 100g is more calorie-friendly than plain mutton keema because the peas dilute the overall fat content while adding fibre and nutrients. For weight management, increase the ratio of peas to keema, cook with minimal oil, and serve with one roti rather than paratha. A 200g portion provides a solid 30g of protein that promotes satiety for 4-5 hours.
Active Lifestyle and Muscle Gain
Kheema matar is excellent for muscle building — combining 15g protein per 100g from mutton with plant protein from peas. A 200g serving provides 30g of complete protein at 390 kcal. The zinc in mutton supports testosterone production and muscle repair. For post-workout meals, pair kheema matar with 1 cup of boiled rice for a balanced carbohydrate and protein combination.
Kheema Matar in Indian Food Culture
Kheema matar is a dish that bridges North Indian Muslim and Hindu cooking traditions — appearing on both the Eid feast table and the everyday family dinner. In Delhi's lanes, kheema matar is sold at street stalls alongside roti from early morning. The combination of tender mince absorbing the spiced masala and bright green peas providing pops of sweetness is characteristic of North Indian culinary balance. Home cooks often add a handful of peas to leftover keema to stretch the dish and increase its nutritional value — a practical tradition that also happens to taste excellent.
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FAQs
How many calories in kheema matar?
A standard 200g serving of kheema matar contains approximately 390 kcal. Per 100g the calorie count is around 195 kcal. Lean mutton keema with a generous ratio of peas can be as low as 165-175 kcal per 100g. Rich versions with extra ghee may reach 240-260 kcal per 100g.
Is kheema matar healthier than plain keema?
Yes — kheema matar is more balanced than plain keema because green peas add fibre, Vitamin C, and plant protein while diluting the fat content of the mince. A dish with equal parts keema and peas is significantly lower in calories and fat than pure keema curry.
How much protein is in kheema matar?
A 200g serving of kheema matar provides approximately 30g of protein — 24g from mutton keema and 6g from green peas. Per 100g the protein content is around 15g. This makes kheema matar one of the better protein-per-serving Indian curries.
Can I make kheema matar with chicken mince?
Yes — chicken keema matar has around 20-25% fewer calories and less saturated fat than mutton keema matar, with similar protein content. Chicken mince cooks faster and absorbs spices well. Use boneless chicken thighs rather than breast for better flavour in the keema.
📊 Data source note: Nutrition values are estimates based on standard food composition databases and common recipe data. Actual values vary by cooking method, oil quantity, ingredient brand, and serving size. See our Data Sources and Methodology pages.