How to Prepare To Try At Home Matar qeema

How to Prepare To Try At Home Matar qeema Delicious, fresh and tasty.

Matar qeema. 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.

Serve with roti or rice and enjoy every bite of this classic matar keema recipe and don't forget to share your feedback with us.

A very tasty and easy recipe for Matar Qeema.

The Keema Matar is the most common Indian mince and pea curry with its origin in India, and Pakistan.

You can cook Matar qeema using 17 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Matar qeema

1. Prepare 300 gm of Mutton Qeema.

2. Prepare 1 1/2 cup of Matar shelled.

3. It’s 1/2 cup of Oil.

4. It’s 1/4 cup of Dahi.

5. It’s 1 of onion.

6. You need 2 of tomato.

7. It’s 4-5 of Garlic cloves chop.

8. It’s 1 of Ginger piece chop.

9. It’s 2-3 of harimirchain.

10. You need 1 Tsp of red chilli powder.

11. Prepare 1 Tsp of red cutti mirch.

12. Prepare 1 Tsp of Dhania powder.

13. It’s 1 Tsp of salt.

14. Prepare 1/2 tsp of haldi.

15. Prepare 3-4 of choti illachi.

16. Prepare 2-3 of loung.

17. It’s of fresh haradhania chop.

Keema means mince of any meat usually (beef, mutton, lamb, or chicken).

It is also spelled as qeema, kheema by some.

So when cook mince and peas in Indian style tomato and onion gravy, it is called keema matar.

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.

Matar qeema instructions

1. Arrange ingredients.chop onion,ginger,garlic,tomato.

2. Add all ingredients in pot except oil,harimirchain,haradhania,matar.cover & let it cook over medium heat till water from tomato& dahi dry out & qeema is half done.

3. When water almost dries up add matar in pot.mix well.add 1cup water in pot.& let it cook till matar get tender..

4. When matar & qeema are well tender & blend together add oil & fry qeema in oil.add harimirchain haradhania in qeema..

5. Mazedar matar qeema is ready to eat.serve with nan or chapati..

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.

The Keema Matar is done when the peas are cooked and the gravy has thickened a little.

You may garnish the curry with coriander leaves or leave it plain.

Serve the keema matar with plain basmati or how about some Jeera rice?