Are you in the mood for some delicious Pakistani flavors? Keema Matar recipe is a classic dish that brings together flavorful minced meat and sweet peas for a satisfying meal. It’s all about that perfect mix of hearty goodness and aromatic spices, making every bite a real treat.
Ingredients used in keema matar recipe
Get ready to create an authentic Keema Matar with these simple yet flavorful ingredients:
- Minced meat (mutton or lamb) – 500 grams
- Green peas – 1 cup (fresh or frozen)
- Onion, finely chopped – 1 large
- Tomatoes, finely chopped – 2 medium
- Garlic paste – 1 teaspoon
- Ginger paste – 1 teaspoon
- Green chilies, chopped – 2
- Cumin seeds – 1 teaspoon
- Turmeric powder – 1/2 teaspoon
- Red chili powder – 1 teaspoon (adjust to taste)
- Garam masala powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Salt – to taste
- Cooking oil – 3 tablespoons
- Fresh cilantro (coriander leaves), chopped – for garnish.
Cooking Tools required for keema matar recipe
Equip your kitchen with these essential tools to effortlessly whip up a delicious Keema Matar:
- Large Skillet or Frying Pan: Ideal for sautéing onions and cooking the keema matar evenly.
- Cutting Board and Knife: Essential for chopping onions, tomatoes, and green chilies.
- Measuring Spoons: To accurately measure spices and seasonings.
- Spatula or Cooking Spoon: For stirring and mixing the ingredients well.
- Serving Dish: To present your delicious Keema Matar in style.
How to make keema matar recipe: Step by step process;
Follow these simple steps to cook a mouth-watering Keema Matar that’s sure to impress:
- Heat the Oil: In the skillet, heat oil over medium heat and add cumin seeds.
- Sauté Onions: Add chopped onions and sauté until golden brown.
- Add Garlic and Ginger: Stir in the garlic and ginger paste, cooking for a minute.
- Cook the Minced Meat: Add the minced meat, breaking it apart. Cook until it changes color.
- Spice it Up: Add turmeric, red chili powder, coriander powder, and salt. Mix well.
- Tomatoes and Peas: Add tomatoes and green chilies, cooking until tomatoes soften. Then add green peas.
- Simmer: Cover and let it simmer on low heat until the meat is cooked and peas are tender.
- Final Touch: Sprinkle garam masala and cilantro for garnish before serving.
Expert Tip
Serving Tips
Complement your Keema Matar with these perfect sides for a complete and satisfying meal:
- Basmati Rice: The fluffy grains soak up the flavors beautifully.
- Naan or Roti: Ideal for scooping up the meat and peas.
- Raita: A yogurt-based side to balance the spice.
- Salad: A simple cucumber or lettuce salad adds freshness.
- Lemon Wedges: A squeeze of lemon brightens the dish.
Check more mutton/lamb recipes
Keema Kaleji recipe
Mutton Malai Handi recipe
Bhuna Gosht Masala recipe
Karela Gosht recipe
Mutton Korma recipe
Storage Instructions
“To keep and enjoy your Keema Matar later, just follow these two easy steps:”
To Store:
Cool the Keema Matar completely and then store it in an airtight container in the refrigerator. It will stay good for up to 3 days.
To Reheat:
Reheat it in a microwave or on the stovetop over medium heat, adding a little water if needed to regain consistency.
Conclusion
Your delicious Keema Matar recipe is ready that’s sure to be a hit at your table! This dish isn’t just a treat for your taste buds; it’s a journey through the rich flavors of Pakistani cuisine. Easy to make and even easier to enjoy, it’s perfect for family dinners or a cozy night in. Don’t forget to share the love and the flavors with your friends and family.
Let’s cook this keema matar recipe in your kitchen and share your experience. I am excited for your cooking reviews.
Frequently asked questions
Can I use different types of meat for Keema Matar?
Yes, while traditionally made with lamb or beef, Keema Matar can also be prepared with chicken.
How long does it take to cook Keema Matar?
Cooking times can vary depending on the meat and the heat level. Generally, it takes about 25-30 minutes to cook Keema Matar once all the ingredients are combined.
Can I prepare Keema Matar in advance?
Yes, Keema Matar can be made ahead of time and reheated. It often tastes even better the next day as the flavors have had time to meld.
Family-Favorite Keema Matar Recipe
Ingredients
- Minced meat beef or lamb - 500 grams
- Green peas - 1 cup fresh or frozen
- Onion finely chopped - 1 large
- Tomatoes finely chopped - 2 medium
- Garlic paste - 1 teaspoon
- Ginger paste - 1 teaspoon
- Green chilies chopped - 2
- Cumin seeds - 1 teaspoon
- Turmeric powder - 1/2 teaspoon
- Red chili powder - 1 teaspoon adjust to taste
- Garam masala powder - 1 teaspoon
- Coriander powder - 1 teaspoon
- Salt - to taste
- Cooking oil - 3 tablespoons
- Fresh cilantro coriander leaves, chopped - for garnish
Instructions
- Heat the Oil: In the skillet, heat oil over medium heat and add cumin seeds.
- Sauté Onions: Add chopped onions and sauté until golden brown.
- Add Garlic and Ginger: Stir in the garlic and ginger paste, cooking for a minute.
- Cook the Minced Meat: Add the minced meat, breaking it apart. Cook until it changes color.
- Spice it Up: Add turmeric, red chili powder, coriander powder, and salt. Mix well.
- Tomatoes and Peas: Add tomatoes and green chilies, cooking until tomatoes soften. Then add green peas.
- Simmer: Cover and let it simmer on low heat until the meat is cooked and peas are tender.
- Final Touch: Sprinkle garam masala and cilantro for garnish before serving.
Notes
Aleezay Khan
I am Aleezay Khan, I enjoy experimenting with flavors, giving traditional Pakistani dishes a modern twist. Join me on a tasty journey where classic meets contemporary, creating unforgettable food adventures.