Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going 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. Heat a skillet over medium-high heat. Drain off excess grease, and set meat aside. Keema matar or matar keema (or matar qeema) is a traditional Pakistani curry made with ground mince and peas in a dry style gravy.
Qeema Matar is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Qeema Matar is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have qeema matar using 16 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Qeema Matar:
- Get 1 kg Beef mince
- Get 1 cup Peas
- Make ready Oil half cup
- Get 1 cup Tomatoes
- Get 1 1/2 cup Onion
- Make ready 2 tbsp Garlic (chopped)
- Make ready Salt to taste
- Take 1/2 tbsp Red chili powder
- Get 1/2 tbsp Turmeric powder
- Take 1 tsp Coriander powder
- Make ready 1 tsp Cumin powder
- Take 1/4 tsp Garam masala powder
- Prepare 1/2 tbsp Red chili flakes
- Make ready 1/2 tsp Black pepper
- Prepare 2-3 Green chilies round
- Get Green coriander for garnish
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) 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.
Instructions to make Qeema Matar:
- In a pan heat oil, add garlic and sauté it for 1 to 2 minutes.
- Add onion and cook until translucent.
- Then add tomatoes, salt, red chili powder, turmeric, red chili flakes, black pepper and cook for 3 to 4 minutes until tomatoes are soft.
- Now add mince, two cups of water, mix it well then cook on low flame for 8 to 10 minutes.
- Add peas, cumin powder, coriander powder, garam masala powder and cook for 5 to 6 minutes on medium low flame.
- Lastly add 1 cup of water again and cook for 4 to 5 minutes or until water dries out.
- Garnish it with green chilies, coriander and serve tasty matar keema with roti.
Main Ingredients : Mutton Mince, Green Peas (हरे मटर) 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. If you'd like the bite of chili in the dish, serve it with hot sauce or minced fresh jalapeños or serranos. 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).
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