Recipe: Tasty Qeema matar/ Minced Meat with Pea

Recipe: Tasty Qeema matar/ Minced Meat with Pea Delicious, fresh and tasty.

Qeema matar/ Minced Meat with Pea. Keema means ground mince or minced meat and matar means peas. If this recipe is made with another vegetable then the name of the dish would change to that ingredient. In fact, this recipe is super adaptable and other vegetables can easily be used instead of peas.

Once the meat and peas are well cooked and the moisture is soaked and the gravy is thick, add the rest of the garam masala followed by the cream and mix.

Switch the flame off when the "Tehr" (Oil) comes out from it and the Keema Matar is reaching the desired consistency.

Serve it hot with your choice of carbohydrate.

You can have Qeema matar/ Minced Meat with Pea using 14 ingredients and 13 steps. Here is how you cook that.

Ingredients of Qeema matar/ Minced Meat with Pea

1. You need 500 gm of Minced meat (Qeema).

2. You need 1 cup of Matar (Pea).

3. You need 2-3 of Potatoes (cut in cubes).

4. It’s 3-4 of Tomatoes (blended).

5. Prepare 1 tbsp of Red chilli flakes.

6. You need 1/2 tsp of Daighi Mirch powder(Kashmiri chilli powder).

7. It’s 1/2 tsp of Red chilli powder.

8. It’s 1 tsp of Turmeric powder.

9. You need 1 tbsp of Coriander powder.

10. You need To taste of Salt.

11. It’s 1 tbsp of Ginger Garlic Paste.

12. Prepare 5-7 of Green Chilies.

13. Prepare 1 tsp of Kasuri Methi (dried fenugreek leaves).

14. Prepare 1/3 cup of Oil.

Ground beef and green peas are simmered together in this easy Kheema Matar curry full of aromatic Indian spices, great for a weeknight meal..

Let the pressure cool down naturally.

Strain off most of the water from the meat in a cup.

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

Qeema matar/ Minced Meat with Pea instructions

1. Wash minced meat and keep in strainer.

2. Meanwhile cut all veggies.

3. Blend tomatoes, set aside.

4. Heat Oil, fry Onion until golden brown, add blended tomatoes.

5. Add all the seasoning,mix it well, bhonofy.

6. Add minced meat with ginger garlic paste, mix it well.

7. Add 1/2 glass water.

8. Cover and cook until minced meat half done.

9. Add Peas and Potatoes.

10. Again cover and cook until full done.

11. Bhonofy for couple of minutes until no water.

12. Lastly add Green chillies and Kasuri methi.

13. Enjoy Serve Hot with Lacha paratha.

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.

Keema (aka kheema or qeema) is a flavorful minced meat (beef or lamb) dish said to have originated in Persia but extremely popular in the Indian sub-continent.

Other meats such as mutton, chicken or turkey can also be used in this recipe.

Try this delicious version with matar or mutter (green peas).