Yummy Traditional : Non Veg

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 my 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 plain basmati rice. The main ingredients in this recipe are mince, peas, and 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 use any store-bought spice.

Take all ingredients and prepare all veggies.

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

Put the rinsed mince in the pot and fry it with the onion; fry the keema with the 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 diced potatoes due to the demand of my brother; he is such a potato lover :)

Pour 1/2 cup of hot, 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

Anda Chana Recipe ( Egg Chana Masala )

anda chana recipe with step by step with photos

Chana Anda Masala | Chole Masala | How to Make Chana Masala with step-by-step photos...

Chole Masala is aromatic and flavored chana and curry, literally mixed spice also known as Chorley. As one of the most popular dishes in the world, both in and out of India and Pakistan, it is a dish originating from the Punjab side. Chickpeas cooked in a spicy and tangy tomato-based sauce—it is the kind of dish that stirs passions in the recipe. My version might not taste like your elders like a grandmother, but I promise it tastes damn good.

The main ingredients are a variety of chickpeas called chana. Chickpeas typically include onion, chopped tomatoes, coriander seeds, and ginger-garlic; here I did a variation with a different type of blended spices along with boiled eggs and mashed potato, so let's begin.

If you have tried this Anda Chana 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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To prepare this recipe, first rinse chickpeas thoroughly, then soak them in water by adding baking soda overnight or at least for 8 hours minimum.

Then drain out all soaked chana from the water. Right after, take a large-capacity pot and put all chana in the pot with enough water. Bring it to a boil, remove all scum on top of the surface, and cover the lid.

remove-the-scum-on-top-of-surface-of-chickpeas

Cook for around an hour, and if you are using a pressure cooker, then 25 minutes is enough to cook well. Drain all boiled chickpeas from the water and reserve chana water for later use

Note: you can use canned chickpeas as well.

In the meantime,e start preparation to make masala for use in chana, as it gathers all the whole spices like cumin, black peppercorn, cloves, mace, cinnamon stick, green cardamom, black cardamom,

And bay leaf. Put them together in a low-heated pan, then slightly dry roast them for 1-2 minutes over low-medium flame.e

Put all roasted spices in a grinding jar and grind well to a fine powder. Keep aside...

Boil the potato in a saucepan and mash it;t set aside.

Boil the eggs and fry them with a little oil for 2-3 minutes over low-medium flame.

Take a medium pot and heat the oil/ghee and put the onion and sauté them for around 5 minutes; sautée until translucent.

Put the tomatoes and cook them with the onion. Cover the lid and cook the onion with tomatoes for 3-4 minutes on medium flame.

Once tomatoes are soft.

Add ginger-garlic paste, fry them with masala till aroma arises, then add all dry spices.

Cook the masala on medium-low flame until oil is separated from the masala.

Add chickpeas to the pot and stir to mix well. Then put the roasted masala in the chana.

Pour the chana water that we had reserved for later, give a good stir to combine well, and mash a little with a wooden spoon.

Now add boiled and mashed potato to the chana masala.

Stir to mix well, bring it to a boil, then add chicken powder.

Cook it for about 5 more minutes. Toward the end, add baking powder and boiled eggs, stir well, ll then cover thelid, and allow to simmer for around 5 minutes further.

Chana Anda Masala is ready; serve hot.

Transfer to the serving dish and garnish with coriander leaves and green chilies, as well as you can vary with garnishing oil as desired.

Chana Anda Masala can be served with tandoori, naan, and chapatis.

Keema Matar Recipe

Anda Chana Recipe ( Egg Chana Masala )

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