How to Prepare Tasty Keema matar

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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.

Keema matar

Where does keema matar come from? 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. You can have Keema matar using 18 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Keema matar

  1. You need 250 gm of chicken keema.
  2. It's 2 of small onions chopped.
  3. You need 1 tsp of ginger garlic paste.
  4. You need 2 tbsp of green chutney(coriander, chillies and garlic).
  5. It's 1/4 cup of dil leaves chopped.
  6. Prepare 1/4 cup of green peas.
  7. It's 3 tbsp of curd.
  8. It's 1 tsp of garam masala.
  9. You need 1 tsp of dhania(coriander) powder.
  10. Prepare 1 tsp of zeera( cumin) powder.
  11. Prepare 1/4 tsp of haldi ( turmeric)powder.
  12. Prepare to taste of Salt.
  13. Prepare 2 tsp of oil.
  14. You need 2 tsp of ghee.
  15. You need 1 tsp of lemon juice.
  16. It's 1 inch of cinnamon.
  17. Prepare 3-4 of cloves.
  18. Prepare 2 of elaichi/ cardamom.

Growing up, we ate keema almost weekly, with Keema Aloo (Ground beef with potatoes) gracing the table a bit more frequently. 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..

Keema matar instructions

  1. Heat oil and ghee in a vessel. Add the whole garam masala and saute. Now add the onions and cook till light golden. Now add all the spices. Salt, haldi, dhania powder, zeera powder, garam masala and green chutney. Cook for a few minutes..
  2. Once the masala is nicely cooked add the keema and mix well. Cover and simmer for a few minutes. Now add the curd and mix well. Add the matar and the dill leaves. Cover and cook till the keema is ready..
  3. Lastly add the lemon juice, mix well and cook till all the water dries up. Enjoy with ladi pav or lamba pav!.

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). Both curries can be made following this recipe, simply replace the peas with potatoes. Lamb Keema Matar is a curry dish made with lamb minced meat and green peas. It is one of the traditional curries from Indian/ Pakistani regions.