Recipe: at dinner Kheema  matar

Recipe: at dinner Kheema  matar Delicious, fresh and tasty.

Kheema  matar. Keema Matar Recipe - About Keema Matar Recipe: Keema matar is a delicious dinner party dish that you can easily prepare at home with simple ingredients and in no more than an hour. Pair this with rice or roti for a wholesome meal. Ingredients of Keema Matar Recipe: A delicious blend of minced meat and peas sauteed in a thick mixture of stimulating flavors like cumin seeds, cloves, cinnamon.

Where does keema matar come from?

Keema/Kima, as we call it in Bengali, is a staple curry in many Bangladeshi and Pakistani households.

This particular version, Classic Keema Matar (mince with peas) is one of two favourites in my own house, the other being Aloo Keema (mince with potatoes).

You can have Kheema  matar using 16 ingredients and 3 steps. Here is how you cook that.

Ingredients of Kheema  matar

1. It’s 2 tablespoons of ghee (clarified butter).

2. Prepare 1 teaspoon of cumin seeds.

3. Prepare 1 of onion, chopped.

4. It’s 1 of jalapeno pepper, seeded and minced.

5. You need 1 tablespoon of curry powder.

6. It’s 3 cloves of garlic, minced.

7. Prepare 1 (1 inch) of piece fresh ginger, peeled and grated.

8. Prepare 2 of bay leaves.

9. It’s 1 (16 ounce) of can diced tomatoes.

10. Prepare 1 tablespoon of chilli powder.

11. It’s 1 teaspoon of ground cumin.

12. You need 1/8 teaspoon of ground turmeric.

13. Prepare 1/2 teaspoon of salt.

14. You need 1 teaspoon of ground coriander.

15. You need 1 pound of ground beef.

16. It’s 2 cups of frozen peas.

Both curries can be made following this recipe, simply replace the peas with potatoes.

This Pakistani and Indian-style Keema Matar (Ground Beef and Peas Curry) is an easy, one-pot keema recipe that's deeply flavorful with no whole spices used.

This recipe also includes tips on how to make Keema curry with ground chicken.

Growing up, we ate keema almost weekly, with Keema Aloo (Ground beef with potatoes) gracing the table a bit more frequently.

Kheema  matar step by step

1. Melt ghee in a large skillet over medium-high heat. Add cumin seeds; stir until fragrant and starting to crackle, about 1 minute. Stir in onion, jalapeno pepper, curry, garlic, ginger, and bay leaves. Cook, stirring occasionally, until onion starts to soften, about 5 minutes..

2. Pour tomatoes into the skillet; stir to combine, about 2 minutes. Add chilli powder, cumin, coriander, turmeric, and salt; stir thoroughly. Add beef; cook, stirring with a wooden spoon to break up the meat, until no longer pink, about 5 minutes..

3. Reduce heat to low, cover, and simmer until flavors combine, about 15 minutes. Add frozen peas, cover, and simmer until heated through, about 10 minutes. For a thicker consistency, increase heat to medium and simmer curry, uncovered, until sauce.

Keema matar, from the Indian subcontinent, is often made with ground lamb or mutton and potatoes, but we use ground beef and green peas.

The garam masala adds robust spiciness, but not much chili heat.

If you'd like the bite of chili in the dish, serve it with hot sauce or minced fresh jalapeños or serranos.

A classic North Indian non veg recipe using mincemeat (lamb) and fresh green peas, Keema Matar, is a popular dish in our home and among friends.

It is a much requested dish for pot lucks.