Recipe: At Home Matar Qeema

Recipe: 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 3 steps. Here is how you achieve that.

Ingredients of Matar Qeema

1. Prepare 500 gm of Mutton Mince (Qeema).

2. Prepare 1/2 cup of Oil.

3. Prepare 1/2 cup of Curd.

4. It’s 1 Cup of Peeled Peas (Matar).

5. It’s 1 of Onion sliced.

6. Prepare 1 Tbsp of Ginger Garlic Paste.

7. Prepare 1 Tbsp of Red Chilli Powder.

8. You need 1 Tsp of Dhania Powder.

9. You need 1 Tsp of Salt.

10. You need 1/4 Tsp of Haldi.

11. Prepare 1/2 Tsp of Garam Masala Powder.

12. It’s 3-4 of Green Cardamom.

13. It’s 2 of Cloves.

14. You need 1 of Bayleave.

15. You need 1 of Black Cardamom.

16. You need 2-3 of Green Chillies.

17. You need of Chop Coriander & Ginger Julians to garnish.

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 step by step

1. Cut onion in slices. Heat oil in a pot, add all sabut garam masala, let crackle, add onions fry to pink. Add ginger garlic paste, saute for 2-3 minutes.mix all masala(except garam masala powder) in dahi and add in oil. Fry till oil seprates. Add qeema and mix well on medium heat. Cover the pot and let it cook on low to medium flame for some 15-20 minutes.check in between if the watee dries out, cn add little water..

2. When qeema is half done, add peeled mattar in qeema. If needed add little water or it will cook in its own water over low to medium heat. Check when matar are soft, fry qeema oil should come up. Add chop hari mirch, sprinkle garam masala and cover..

3. Garnish with chop coriander and ginger julians.serve hot with naan or chapati. Enjoy with Cookpad..

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?