"Keema matar" was popularly eaten in the courts of Mughal India.

In Pakistan, due to the way the letter ق is pronounced, the dish is spelled with a "q" (qeema), but in India and Bangladesh it is written with a "k" (keema).

A popular variation of this dish is aloo keema (potatoes and minced meat).

[3] Ingredients of this dish are already specified in its name i.e. "Matar" (pea) and "Keema" (mince).

[4] All other ingredients include Indian spices and water with banaspati ghee.