Recipe: Yummy Keema matar

Keema matar. Keema/Kima, as we call it in Bengali, is a staple curry in many Bangladeshi and Pakistani households. Here's hoping this Classic Keema Matar becomes another favourite with you all! About Keema Matar Recipe: Keema matar is a delicious dinner party dish that you can easily prepare at home with simple ingredients and in no more than an hour.

A classic North Indian non veg recipe using mincemeat (lamb) and fresh green peas, Keema Matar, is a popular dish in our home and among. Keema matar is a classic Pakistani curry recipe featuring lamb or mutton and peas that are Lamb Keema Matar is classic Pakistani homestyle curry, it is incredibly simple to cook and springs to life. The Chicken Keema Matar is one of those comfort food recipes that reminds me of my childhood days and weekend lunches This version of the Chicken Keema Matar recipe is mild, you can add more. You can have Keema matar using 18 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Keema matar

1. You need 250 gm of chicken keema.
2. It's 2 of small onions chopped.
3. Prepare 1 tsp of ginger garlic paste.
4. Prepare 2 tbsp of green chutney(coriander, chillies and garlic).
5. Prepare 1/4 cup of dil leaves chopped.
6. It's 1/4 cup of green peas.
7. You need 3 tbsp of curd.
8. It's 1 tsp of garam masala.
9. Prepare 1 tsp of dhania(coriander) powder.
10. You need 1 tsp of zeera( cumin) powder.
11. It's 1/4 tsp of haldi ( turmeric)powder.
12. It's to taste of Salt.
13. It's 2 tsp of oil.
14. It's 2 tsp of ghee.
15. You need 1 tsp of lemon juice.
16. Prepare 1 inch of cinnamon.
17. Prepare 3-4 of cloves.
18. You need 2 of elaichi/ cardamom.

Keema curry (keema matar) is a delicious Indian/Pakistani ground meat and pea curry. Easy to make, and with plenty of flavor, it's a great meal for any night of the week. Keema (aka kheema or qeema) is a flavorful minced meat (beef or lamb) dish said to have Try this delicious version with matar or mutter (green peas). You'll be surprised how easy it is to make.

Keema matar instructions

1. Heat oil and ghee in a vessel. Add the whole garam masala and saute. Now add the onions and cook till light golden. Now add all the spices. Salt, haldi, dhania powder, zeera powder, garam masala and green chutney. Cook for a few minutes..
2. Once the masala is nicely cooked add the keema and mix well. Cover and simmer for a few minutes. Now add the curd and mix well. Add the matar and the dill leaves. Cover and cook till the keema is ready..
3. Lastly add the lemon juice, mix well and cook till all the water dries up. Enjoy with ladi pav or lamba pav!.

Minced chicken sauteed in onion - tomatoes and flavored with Since keema matar is the most popular dish served at almost every other restaurant in India and across South-east. Keema matar recipe (minced meat and peas) is a frequent choice of women to cook in the meals. This Pakistani keema recipe is always liked and admired. Eat with paratha, chapati or naan. Keema matar (English: pea and minced meat) is a dish from the Indian subcontinent associated with the Mughals.

Share :