Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, makhni qeema mattar(beef). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
I'll show you how to make beef matar keema ingredients. Keema (aka kheema or qeema) is a flavorful minced meat (beef or lamb) dish said to have originated in Persia but extremely popular in the Indian sub-continent. Ground Beef Curry with Peas (Keema Matar) Keema matar or matar keema is a traditional Pakistani dish made with ground mince and peas in a dry style gravy. It can be served with either rice or roti.
Makhni qeema mattar(beef) is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Makhni qeema mattar(beef) is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have makhni qeema mattar(beef) using 18 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Makhni qeema mattar(beef):
- Take Half kg beef qeema
- Take Half kg peas (matar)
- Make ready 1 cup melt makhan
- Make ready 1 onion large size
- Prepare 4 tomato
- Prepare 1 tsp ginger paste
- Get 1 tsp garlic paste
- Make ready 1 tsp red chili
- Make ready 1/2 tsp turmeric powder
- Make ready 1/2 tsp coriander(kuta hoa)
- Get 1/2 tsp zeera
- Prepare to taste Salt
- Take 5 adad green chili
- Get 4 tsp Yogurt
- Make ready For garnish
- Get Lemon
- Get Green chili
- Make ready leaves Green Coriander
Indian Spiced Beef and Peas (Keema Matar) 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. Keema is an Indian ground beef or lamb curry recipe simmered with peas, potatoes, tomatoes, coconut milk, and spices. "Keema" translates to minced meat (aka ground meat) and the traditional variations are prepared with either peas (keema matar) or potatoes (keema aloo) or in the case of this particular recipe, both. Keema/Kima, as we call it in Bengali, is a staple curry in many Bangladeshi and Pakistani households.
Instructions to make Makhni qeema mattar(beef):
- Presure cooker.mein 2 glass pani dall ke qeema,onion, tomato,green chili,garlic,ginger or all spicy add kar ke 20 mins ka pressure lagadia
- Pher makhan dall kar bhoon lia or sath he matar dal diay or bhon lia
- Jab matar gal jyien or pani kushk ho jay to dahi dal ke halka sa bhon lia or fresh dhania shamil kar ke serve kreen
Keema is an Indian ground beef or lamb curry recipe simmered with peas, potatoes, tomatoes, coconut milk, and spices. "Keema" translates to minced meat (aka ground meat) and the traditional variations are prepared with either peas (keema matar) or potatoes (keema aloo) or in the case of this particular recipe, both. Keema/Kima, as we call it in Bengali, is a staple curry in many Bangladeshi and Pakistani households. This particular version, Classic Keema Matar (mince with peas) is one of two favourites in my own house, the other being Aloo Keema (mince with potatoes). Both curries can be made following this recipe, simply replace the peas with potatoes. Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink.
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