Recipe: Perfect Keema matar

Recipe: Perfect 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 12 ingredients and 9 steps. Here is how you cook it.
Ingredients of Keema matar
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Prepare 400 g of chicken keema.
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It’s 2 of large onion chopped.
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You need 1 tsp of Ginger garlic paste.
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Prepare 1 of Chopped tomatoes.
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It’s 1/2 tsp of Turmeric powder.
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You need To taste of Chilli powder.
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You need 1 of egg white.
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It’s as needed of Refined oil.
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You need 1 cup of matar or peas.
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Prepare as needed of Coriander leaves.
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You need 1 of Green chilies.
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Prepare to taste of Salt.
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 step by step
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Marinate the chicken keema with salt ginger garlic paste..and one egg white.
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Heat oil in a kadhai.
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Stir fry keema for 3 to 4 Min.keep it aside.
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Again in a kadhai add oil..add chopped onions..fry it for 3 to 4 Min..
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Add chopped tomatoes and salt.
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When the tomatoes become soft add turmeric chilli powder and green chilies…
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Add some peas.fry this masala and peas for sometimes..
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Add keema.cook it in low flame.add 2to 3 table spoon water…
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Cook it till the oil separates from it.add coriander leaves..and serve hot.. with roti nan or rice.
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.