Yummy Traditional

Keema Matar Recipe

Keema Matar | Matar Keema || How to Make Keema Matar with step-by-step photos

Keema Matar is a traditional, delicious, and mouth-watering gravy-based non-veg curry dish in Pakistan and the Indian subcontinent. Mince with green peas is a spicy dish that can be made with either minced chicken, beef, lamb, or mutton, one of the favorite dishes in my own house. My elder brother loves to have it with naan, bread loaf, and especially with crispy hot paratha.

I make sure that when you prepare this keema matar dish according to my recipe, other people will be craving to have it. It is easy to customize this keema. I have already shared keema spice masala powder in my previous post; you can find it on my blog.

Keema Matar is a delicious dinner party dish that you can easily prepare at home with simple ingredients and in no more than half 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, cooked along with tomatoes, salt, coriander powder, turmeric, and chili powder for a delectable curry meal.

I made keema matar with beef mince, additionally, you can prepare keema matar with chicken keema, mutton keema, or use your choice of ground meat, chicken, beef, and lamb or you can substitute peas with potatoes, this is a gravy dish and you can enjoy it with naan, pita bread or with plain basmati rice, main ingredients are in this recipe mince, peas, tomatoes with some seasoning, so let's begin with step by step photos.

Tips:

I prefer to cook keema matar in beef or mutton mince is better than chicken or lamb
Using desi ghee or any kind of banaspati ghee instead of oil
Ghee enhances the taste of traditional meals. If you have any health issues, then it can be cooked with olive oil or sunflower oil
Always level, try your best to use fresh ingredients like mince, tomato, or peas if possible, because fresh ingredients are much better than canned or frozen
Using fresh spices and ginger garlic paste brings aroma to cooking

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To prepare this keema matar, first make keema spice powder according to my recipe or any store-bought spice.

Take all ingredients and prepare all veggies.

Heat the oil in the pot and put the onion slices, saute them for 5 minutes on medium flame.

Put the rinsed mince in the pot and fry it with onion, fry the keema with onion till it turns white in color from pink.

Keep stirring by adding ginger garlic paste till the water dries out. Now, put all the veggies into the keema.

Stir to combine well, then add keema spice powder to taste. Continuously keep stirring till the oil is separated from the mince.

Note: I added some potato dice due to the demand of my brother, he is such a potato lover :)

Pour 1/2 cup of hot and boiled water and then mix well.

Bring it to a boil and let it cook for around 20 minutes on medium-low heat.

Sprinkle 1/2 tsp basic garam masala over keema matar, then allow the keema to simmer for around 5 minutes on very low heat.

Transfer to the serving dish, keema matar is done to serve_ garnish it with coriander leaves.

To serve this keema Matar with rice, roti, or naan

Anar Dana Pudina Chutney Recipe ( Hari Chutney )

Sana Rasheed Add Comment

Anar Dana Pudina Chutney Recipe || Hari Chutney || How to Make Anar Dana Pudina Chutney with Step-by-Step Photos and Video**

Anar Dana Pudina Chutney is a flavorful, tangy, and mildly spicy accompaniment for various snacks. The main ingredients include pomegranate seeds, mint, green chilies, and tomatoes, creating a delicious and tempting chutney.

I recommend using ice cubes instead of water to maintain a thick consistency and keep it fresh for a longer period.

Making Anar Dana Pudina Chutney is simple and can be done in just 10 minutes. You can also customize it by adding yogurt for a different twist.

"For detailed step-by-step recipes, please watch my video."

My Latest Video Hari Chutney:

Chutney Ingredients:

**Mint Leaves:** The primary ingredient in this recipe, mint leaves, is essential for enhancing the flavor of the chutney. It’s best to use fresh mint instead of dried or stale mint, as fresh mint works much better.

**Pomegranate Seeds:** Another key ingredient in this chutney, pomegranate seeds add tanginess and thickness to the mix. If dried pomegranate seeds aren't available in your area, you can use fresh ones instead.

** Tomato: ** Adding tomatoes takes the flavor of any chutney to the next level. Try to use green tomatoes; if you only have red ones like I do, that works as well. However, if you plan to store this chutney for more than a week, it's best to skip the tomatoes, as they can change in taste quickly.

**Garlic and Green Chilies:** Fresh garlic cloves and green chilies are vital components of any chutney or sauce; without them, it doesn't quite feel like a chutney. You can also substitute with garlic powder and chili paste if needed.

**Ice Cubes:** I highly recommend using ice cubes to make chutney instead of water. I used to add just regular water, but once I learned about the benefits of using ice,

I switched to it. Using ice helps the chutney maintain its fresh color, and it also makes the consistency thick and pourable, which is ideal for any sauce or chutney.

Crispy Puri Paratha Recipe

Sana Rasheed Add Comment

puri-paratha-recipe-with-step-by-step-photos

Crispy Puri Paratha | Puri Paratha || How to make Puri Paratha with step-by-step photos

Puri Paratha is a layered, traditional, and crispy deep-fried flatbread, made with a few ingredients: plain flour, ghee, semolina, and salt. This puri paratha is one of the most popular recipes in Pakistan. This puri paratha is easily available at roadside restaurants and restaurants across Pakistan.

This recipe is prepared in two ways. Firstly, knead the soft dough and rest it for at least 2 hours. Then roll it out and apply ghee paste inside the roti and fold it like a paratha, and then again rest it by applying oil over the dough balls to make them crispy and crunchy.

Finally, deep fry them like apuri. This recipe is a combination of paratha and puri. This is the reason it is called Puri Paratha

Here, I used some semolina to make crunchy paratha, but if you don’t like crispiness in paratha puri, you can skip the semolina from the recipe. Poori paratha is usually served with Barbecue items. Well, this puri paratha goes well with tea or an omelette. Personally, I love to have it with tea_ This delightful Main Course recipe of Puri Paratha can be ready in approximately 30 minutes and is good to serve around 2-4 People.

More Fried Recipes:
Plain kachori
Dal kachori
Gol gappy

If you have tried this Puri Paratha Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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In a large mixing bowl, sift the flour, then add semolina, ghee, and salt. Mixx thetogether. Rub the flour with semolina and ghee until it turns to crumble.

Now start kneading the dough by adding water little by little to a soft dough.

start-kneading-by-adding-water-little-by-little

Apply a little oil over the dough and leave it to rest for around 2 hours.

Cover the dough with plastic cling wrap or a kitchen napkin.

Meanwhile, in a small bowl, take plain flour and ghee.

Mix them together very well and set them aside.

Punch the dough down and apply some oil to the dough. Make 4 equal balls out of the dough.

Give it a dough ball shape and place it on a tray/plate.

Spread some oil on the working surface, take a dough ball and roll the thin roti around 10-12 inches in a round shape. Apply the prepared ghee paste on it.

Roll it like a rope, and then again apply the paste over the rope, and then fold it like a snail, pressing the end gently in the middle. Slightly press the paratha ball, and place it on a tray or plate.

Repeat all the processes with the remaining dough balls, prepare all paratha balls,s and place them on a tray. Aga, apply some oil over prepared puri balls and let them rest for around 20 minutes.

Take a prepared paratha dough and roll it into a round shape, 6- 7 inches in size.

Meantime heat the oil or ghee in the wok.

Slide a puri paratha in hot oil and fry one side for 2 minutes on medium-high heat. Flip the puri and keep frying until a light golden colour. Transfer to the brown paper or kitchen paper to remove excess oil.

Puri paratha is cut into four pieces.

Now transfer to the serving plate.

And serve with tea, kababs, or barbecue items.

Keema Matar Recipe

Anar Dana Pudina Chutney Recipe ( Hari Chutney )

Crispy Puri Paratha Recipe

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