Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, qeema matar. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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, peppercorn, cardamom and bay. Keema matar or matar keema (or matar qeema) is a traditional Pakistani curry made with ground mince and peas in a dry style gravy. Where does keema matar come from? Heat a skillet over medium-high heat.
Qeema Matar is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Qeema Matar is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook qeema matar using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Qeema Matar:
- Make ready 1/2 kg Beef mince (Qeema)
- Make ready 1/2 Cup Frozen Peas
- Take 1 tbsp Ginger Garlic paste
- Get 1 Onion medium size (sliced)
- Prepare 1/2 Cup Tomatoes paste
- Make ready 1/2 tsp Red chilli flakes
- Take 1/2 tsp Red chilli powder
- Prepare 1/2 tbsp coriander powder
- Make ready 1/2 tbsp cumin seeds powder
- Make ready 1/2 tsp Turmeric powder
- Get 2 tsp salt
- Get 1 tsp All spice's powder
- Prepare 2 tbsp coriander leave
- Get 2 Greeen Chili 🌶️ Sliced
- Get 1/2 Cup Oil
- Make ready 1 Glass water
Keema Matar (Ground Beef and Peas Curry) How to make Keema Matar - Minced mutton and green peas turned into a spicy dish. This recipe is from the book Cooking with Olive Oil. Main Ingredients : Mutton Mince, Green Peas (हरे मटर) The Keema Matar is the most common Indian mince and pea curry with its origin in India, and Pakistan. Keema means mince of any meat usually (beef, mutton, lamb, or chicken).
Steps to make Qeema Matar:
- In a pan add Oil, onions, ginger garlic paste. Fry till lightly golden.Add qeema and Cook till it changes colour and water entirely drys (high flame).
- Once water drys and oil oozes out, add tomatoes paste and Add crushed chilli, red chilli powder, cumin seeds, turmeric powder, salt,garam masala, coriander powder
- Mix it well and do taste if chilli OR salt is needed more (high flame) cook till tomatoes water are reduced and masala is made.Add peas mix it well.
- Add 1 Glass of water and cook on low to medium heat and let the water dry till mince and Peas are cooked.
- Once water drys add fresh coriander, green chillies.
- Qeema matar is ready serve with garam garam chapati / naan 😋
Main Ingredients : Mutton Mince, Green Peas (हरे मटर) The Keema Matar is the most common Indian mince and pea curry with its origin in India, and Pakistan. Keema means mince of any meat usually (beef, mutton, lamb, or chicken). It is also spelled as qeema, kheema by some. Keema matar, from the Indian subcontinent, is often made with ground lamb or mutton and potatoes, but we use ground beef and green peas. The garam masala adds robust spiciness, but not much chili heat.
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