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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

If you have tried this Keema Matar recipe, don’t forget to rate the recipe. You can also follow me on social media.

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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

Bihari Beef Kofta Curry Recipe

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Beef Kofta || Kofta C Recipe || How to Make Beef Kofta Recipe with step-by-step photos and video

Kofta is a spicy, flavored, and delicious meatball based on thick gravy, a tasty, and mouth-watering traditional Meatball Curry with its perfect blend of rich and aromatic spices.

I am gonna share with all a traditional kofta recipe, probably you will have eaten and cooked kofta several times in my lives its preparation method is a bit different from other koftas because you neither add any poppy seeds nor roasted chickpeas.

It is simply quite an easy and juicy meatball that my grandmother and mother used to cook, a unique and different recipe of kofta.

Which main ingredients are added to this Kofta recipe?

The main ingredients are a small amount of boiled chana dal, ground onions, spices, mince, and stock

I am using beef. You can use mutton and lamb as well. Additionally, you can add boiled eggs as desired

Let’s go ahead and learn how to cook it in a different way

My Latest Video: Beef Kofta:

Tips:

Avoid adding too much roasted chana or chana dal, as this can make your meatballs tough.

Using ghee instead of oil will give your curry a richer and more aromatic flavor.

You can lightly fry the meatballs before adding them to the gravy, as this helps to preserve their juices.

Be careful not to stir the meatballs too much while they are cooking in the gravy.

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

Do you like our videos? Then follow and subscribe to us on YouTube to get the latest Recipe Video updates.

Firstly, wash the mince under running water in a strainer and keep it aside.

Boil the chana dal

Peel and cut onions, ginger, and garlic, then grind them together to a smooth paste.

In the food processor, add ginger, coriander, and green chilies. Grind them together coarsely. Then, add the meat along with the boiled chana dal and chop until it reaches a smooth texture.

Heat the oil in a pot and add dried fenugreek seeds. Let them crackle for about a minute. Next, add onion paste and ginger-garlic paste to the oil and cook over medium heat. Continue cooking the onion paste until the moisture evaporates. Then, add red chili powder, Kashmiri red chili powder, turmeric powder, and salt.

Stirring well to combine. Finally, add yogurt,garam masala powder, and crushed coriander powder to the mixture.

Allow the dish to cook over low to medium heat until the oil separates. Then, reduce the heat to low.

Once the onion masala is cooked well, take out 3 tablespoons of it and add it to the meat mixture along with fresh soya leaves, oil, and salt. Mix everything thoroughly

Then knead the kofta mixture for about 10 minutes to ensure all the ingredients are well incorporated. At this stage, check the spice level and add more if needed.

Rest them for a while

Add beef stock to the remaining cooked onion masala, and stir well. Use stock instead of water to make the gravy super delicious and flavorful. You can use mutton or chicken stock too, bring it to a boil, then turn the flame to low.

Prepare all meatballs in your desired size. At this stage, you can store the meatballs.

Add meatballs to the cooked gravy and gently shake the pot to mix them with the gravy; avoid stirring, as this may cause the meatballs to shred.

Cover and cook the kofta over a medium-low flame.

Towards the end, pour in the remaining beef stock, ginger slices, green chilies, and cumin powder. Allow to simmer for about 10-12 minutes over a very low flame.

Transfer and serve with chapatis, naan, and rice.

Veggie Raita Recipe

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Mixed Veggies Raita || Raita Recipe || How to Make Veggie Raita with step-by-step photos

Veggie Raita is the simplest veggie raita recipe that requires just a few ingredients and some chopped veggies. It can lift your meal to several notches. I serve veggie raita with parathas, pulao, chicken biryani, khichdi, tahari, and just about everything.

It makes for a wholesome and delicious side dish and can be rustled up in a jiffy. Mix Veggie Raita is a very delicious and healthy Recipe as well. It is a healthy meal, full of nutrients and an energetic side dish, so let's begin.

Recipe tips:

You can add any vegetables or herbs that you like, just be sure to chop or grate them finely. Grated carrots, finely chopped capsicum, and cucumber work well. If you choose to use a potato, make sure it is boiled first.

You can use either green chili or red chili powder for some heat. If you prefer not to have any spiciness in your dish, feel free to skip both options.

Adding black salt enhances the flavor, so I recommend using it. If you don’t like black salt, you can substitute it with regular table salt.

This dish can be stored in the fridge until evening, but it is best enjoyed fresh.

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

Like Our Videos? Then follow and subscribe to us on YouTube for the latest Recipe Video updates.

Take all ingredients and prepare all veggies.

In a bowl, whisk the yogurt very well till it turns to a smooth texture...

Keep whisking by adding all spices and milk.

Now mix all chopped veggies with yogurt, and adjust the salt and pepper; you can do less or more according to taste.

Now ready to serve with biryani, pulao, tahari, and khichdi

mixed-vegges-is-ready-to-serve-with-rice-pulao

Dhaba Style Tawa Kaleji Fry Recipe

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dhaba style tawa kaleji with step by step photos and video

Dhaba Style Beef Tawa Kaleji Recipe OR Street Food Tawa Kaleji || How to Make Tawa Kaleji Fry Recipe with Step-by-Step Photos and Video.

Tawa Kaleji is a traditional, highly favored Pakistani street food recipe. Recently, I cooked a delicious dish on a tawa, enhancing it with spices and herbs. I used the homemade kaleji masala that I shared in a previous post. After a long break,

I’ve started writing my blog again. I had been busy with personal engagements over the last few months, but now I'm free and eager to dive back into blog writing—a passion of mine since my teenage years. InshaAllah, I will do my best to share some interesting recipes I hope you will love.

My Latest Tawa Kaleji Video:

I've been working on updating my content across my YouTube channel, Facebook, and blog. So, without further ado, let me introduce you to a delicious recipe: Dhaba-style Tawa Kaleji. This winter, I love enjoying this tasty dish with chapatis and naan.

WHAT IS TAWA KALEJI?

Beef /Mutton liver or tawa kaleji masala is a traditional dish, popular street food in Lahore, that is cooked on a cast-iron tawa combined with other offal. It’s the first dish usually prepared in every Pakistani home on Eid al-Adha or the Festival of Sacrifice.

It’s a quick and easy stir-fry that tastes delicious, especially when prepared with fresh meat. The same dish is more popularly prepared with chicken liver, too.

CAN I USE A DIFFERENT TYPE OF MASALA IF I DON'T HAVE THE SPECIFIC KALEJI MASALA?

Of course! In this recipe, kaleji masala is not necessary. You can substitute it with individual regular spice powders. The essential ingredients for kaleji masala include red chili powder, salt, turmeric, coriander, black pepper, and kasuri methi. You can use these with the same herbs and tomato chilies as in the original recipe."

Recipe Notes:

To achieve perfect and tender kaleji (liver), avoid adding salt at the beginning of the cooking process.
Cook the liver for no more than 15 to 20 minutes, as overcooking can make it tough instead of soft and tender.
Refrain from adding water while cooking the liver; if it becomes necessary to add some, do so sparingly, as too much water can prevent the liver from achieving the desired tenderness.
To eliminate any unpleasant smell and residual blood from the liver, soak it in a mixture of salt and vinegar water for 15 minutes before cooking.
In this recipe, I used my homemade kaleji powder. You can either follow my recipe exactly or customize it with your preferred spices, including any store-bought spice powders available in your area.

Keema Matar Recipe

Bihari Beef Kofta Curry Recipe

Veggie Raita Recipe

Dhaba Style Tawa Kaleji Fry Recipe

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