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
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.
Keema Matar is a
traditional, delicious, and mouth-watering gravy-based non-veg curry dish in
Pakistan and the Indian subcontinent.
Ingredients:
- 300g, minced beef/lamb/mutton/chicken
- 1 cup of green peas, fresh/frozen
- 1 tbsp, keema spice powder
- 2 large-sized potatoes, optional
- 1 large-sized onion slice
- 3-5 pieces of green chilies
- 1/2 tsp, basic garam masala
- 2 medium-sized tomatoes chopped
- 1 tbsp, ginger garlic paste, freshly ground
- 100g, ghee/oil
- 1 tbsp, coriander leaves chopped
How to make the Keema Matar?
- Heat the oil and add onion slices, sauté them for 5 minutes on the high-medium flame until translucent
- Put the washed mince into the onion and fry with the onion on medium heat till changes color
- Continue to keep stirring by adding ginger garlic paste till the water dries out, otherwise the ground meat smell will remain in it
- Add tomatoes, peas, and green chilies,
- Mix them well for 2-3 minutes on medium heat
- Add keema spice powder to taste
- Stir to mix well till the oil is separated
- Pour ½ cup of water into the ground meat or mince, stir once, then bring it to a boil
- Cover the lid and let it cook for around 20 minutes on medium-low heat
- Cook the mince till the extra liquid evaporates
- Note, if using ground chicken/mince, adjust the cooking time to 10 minutes
- Note 2, if you are using ground meat instead of mince, then first you cook 15 minutes to the ground meat and then put frozen peas
- Reduce the heat to low and sprinkle garam masala over keema matar, and then simmer another 10 minutes over very low heat
- Turn off the heat. Keema matar is done
- To serve this keema Matar with rice, roti, or naan
*Not to be duplicated, rewritten, or published without permission- Thank you!
Have you any doubts about this blog kindly let me know
EmoticonEmoticon