Keema Matar (Ground Meat with Green Peas)

Hi Guys!! In addition to our Non-Vegetarian recipes, today I am going to talk about “Keema Matar”. Basically Keema Matar is a traditional meat dish of Indian Sub Continent. The cooking procedure of Keema Matar is different in different region. Keema means ground meat which can be made of almost any meat i.e.., Lamb, Beef and Pork etc. Keema Matar is one of my favorite dish. If I have some guest at home, I always prefer to go for this dish. I like to cook it little different than the regular method. Here is the recipe in case you would like to try.

Ingredients:

·         Keema (Ground Meat) – ½ Kg (Preferably from Leg piece)

·         Matar ( Frozen Green Peas) – ½ Cup

·         Onion (Red) – 2 Large (Finely chopped)

·         Tomato – 2 Large (Puree)

·         Green chilly – 1 (finely Chopped)

·         Ginger Paste – 2 tsp

·         Garlic Paste – 2 tsp

·         Bay Leaf (Tejpatta) -1

·         Cumin Seeds – ¼ tsp

·         Cinnamon (Dalchini) – 1 stick

·         Black Cardamom (Badi Elaichi) – 1

·         Green Cardamom (Choti Elaichi) – 1

·         Cloves (Laung) – 2

·         Turmeric Powder – ½ tsp

·         Red Chili Powder – 1 tsp

·         Coriander Powder – 2 tsp

·         Cumin Powder – 1 tsp

·         Garam Masala – ½ tsp

·         Salt according to taste

·         Water – 1 Cup

·         Cooking Oil – 2-3  tbsp

·         Coriander Leaves – ½ Cup

·         Ginger Juliens – For Garnishing

Tips: 

Add ½ Cup of water with Keema to avoid lumps while cooking.

To get a nice color of gravy, add little water with Red Chili Powder and mix well. 

Preparation Method:

Ø  Heat the Oil in a Large Frying Pan.

Ø  Add Bay Leaf; Cinnamon Stick; Black Cardamom; Green Cardamom; Cloves and saute for 5 sec in medium flame.

Ø  Add Cumin Seeds and when it crackles; add Chopped Onions and fry till it turns golden brown.

Ø  Add Ginger Paste; Garlic Paste; Chopped Green Chilly and fry for 2 mins.

Ø  Add Tomato Puree and cook till the mixture separates from the Oil.

Ø  Add Coriander Powder; Turmeric Powder; Red Chili Powder; Salt and mix well.

Ø  Then put Keema in the mixture and mix properly, so that it doesn’t form any lumps.

Ø  Shift the Keema mixture in a Pressure Cooker; add ½ Cup of water and cook for 10-15 mins in medium flame.

Ø  If Pressure Cooker is not available, add ½ Cup of water with Keema in the same Frying Pan and cook for 20 mins in medium flame by covering the lid.

Ø  Take out the lid; add Matar (Green Peas); Cumin Powder; Garam masala; Coriander leaves and cook for 5 mins with cover.

Ø  Ensure that the gravy should not be fully dried up.

Ø  Now the Dish is ready. Finally, Garnish “Keema Matar” with Ginger Juliens.

Keema Matar is well served with Rice, Chapati, Paratha, Bread.