Recipe: Tasty Keema matar

Recipe: Tasty Keema matar Delicious, fresh and tasty.

Keema 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 cook Keema matar using 18 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Keema matar

1. You need 1/2 Kg of meat (minced).

2. Prepare 1 cup of green peas (shelled).

3. It’s 1/2 cup of ghee.

4. You need 2 tsp of cumin seeds.

5. You need 4 of Cloves.

6. It’s 1 piece of small cinnamon.

7. Prepare 4 of Peppercorns.

8. It’s 1 of Black cardamom (seeds).

9. It’s 2 of Bay leaves.

10. Prepare 1 cup of onions, grated.

11. You need 1 tsp of ginger paste.

12. It’s 1 tsp of garlic paste.

13. It’s 2 cups of tomatoes, chopped.

14. It’s to taste of salt.

15. You need 1 tbsp of coriander powder.

16. Prepare 1/2 tsp of turmeric.

17. You need 1/2 tsp of chilli powder.

18. You need 1 tbsp of coriander leaves, chopped.

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.

Keema matar instructions

1. Heat the ghee in a heavy-based pan and add the cumin seeds, cloves, cinnamon, peppercorns, cardamom and bay leaves. When the seeds start to splutter, add the garlic, ginger and onions, and stir-fry till the fat separates..

2. Add the tomatoes, salt, coriander powder, turmeric and chilli powder. Continue to stir-fry till fat separates. Increase heat to high and add the mince and the peas..

3. Stir a few times till the mince looks fried, then lower heat and sauté till cooked through and fat separates once again. Serve hot, garnished with chopped coriander leaves..

4. Serve hot with roti, chapati or poori..

Keema matar (English: "pea and minced meat") is a dish from the Indian subcontinent associated with the Mughals.

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

In royal families of the Indian subcontinent, the dish was served at special occasions and events like weddings and celebrations etc..

For more recipes related to Keema Matar checkout Hyderabadi Keema, Keema Bharta, Sicillian Meat Balls, Lagan Ka Keema.

You can also find more Main Course Mutton recipes like Dum Kebab (Meatloaf) Shab Deg Mutton Stew Malwani Sukka Mutton Lamb Keema Matar.