KeemaMatar, a classic staple in Indian kitchens, merges the richness of minced meat (keema) with the freshness of green peas (matar). This hearty dish, often evoking memories of home-cooked feasts, carries aromatic spices and flavors in every bite. Traditionally cooked using mutton or lamb, modern versions often incorporate chicken or beef.
Served with soft bread or steamed rice, it offers a comforting blend of textures and tastes, proving that the simplest ingredients often create the most profound flavors.
Why This Recipe Works
Depth of Flavor: One of the reasons KeemaMatar stands out is its layered flavors. While the meat delivers a robust and hearty foundation, spices like garam masala, cumin, and coriander uplift the dish, offering a burst of flavors that is both tantalizing and comforting. As the spices simmer with the meat, they release their aromatic oils, infusing the dish with an authentic richness that's hard to replicate.
Versatility and Simplicity: Another advantage of this recipe is its adaptability. Whether you prefer chicken, beef, or the traditional lamb, KeemaMatar caters to all preferences without compromising on taste. Moreover, the process is fairly straightforward. Even if you're new to Indian cooking, this dish offers a perfect starting point. The ingredients are easy to source, and the steps are simple to follow. Plus, the end result is a mouthwatering dish that's sure to impress, making the effort wholly worthwhile.
Ingredients
Minced Meat (Keema)-Typically lamb or mutton is used, finely ground. You can also use beef, chicken, or even plant-based mince for a vegetarian twist.
Green Peas (Matar)- Fresh or frozen, these add sweetness and a vibrant green color. If unavailable, substitute with diced potatoes or beans.
Onions-Finely chopped, they form the base of the curry. Yellow or red onions work best, but shallots can be a good alternative.
Tomatoes- Freshly pureed tomatoes provide acidity and thickness. In a pinch, canned tomato puree or even passatacan be used.
Garam Masala- A blend of ground spices, vital for the dish's depth. If unavailable, a mix of cumin, coriander, and a hint of cinnamon can be an alternative, though not perfect.
Tips
- If using frozen peas, thaw and rinse them before adding to the dish.
- Sauteing the onions until golden brown is crucial; it adds a rich base flavor.
- For enhanced flavor, you can marinate the minced meat with spices for 30 minutes before cooking.
- Adjust the heat level according to preference. Add green chilies or red chili powder if you like it spicy.
- Freshly chopped coriander leaves on top not only garnish but also enhance flavor.
How to Serve
KeemaMatar is a versatile dish that can be served in numerous delightful ways. Its savory, spicy, and slightly tangy profile ensures it complements various sides.
- With Bread: Serve it hot with Indian breads like roti, naan, or paratha. The softness of the bread complements the texture of KeemaMatar perfectly.
- Rice: Pair it with a plate of steaming basmati rice or even pulao. The grains soak up the rich flavors, making every bite a delight.
- As a Filling: Use KeemaMatar as a filling for samosas, sandwiches, or wraps for a spicy and filling treat.
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Keema Matar
Ingredients
- 500 g minced meat lamb, mutton, beef, or chicken
- 1 cup green peas fresh or frozen
- 2 large onions finely chopped
- 2 tomatoes pureed
- 2 teaspoons garam masala
- 2 teaspoons ginger-garlic paste
- 2 teaspoons red chili powder adjust to taste
- 2 teaspoons turmeric powder
- 2 tablespoons oil or ghee
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- In a pan, heat oil or ghee on medium flame.
- Add the chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and sauté for another 2 minutes.
- Pour in the tomato puree, followed by turmeric, red chili powder, and salt. Cook until oil separates.
- Add the minced meat and cook until it's browned.
- Now, add the green peas, garam masala, and enough water to make a thick gravy.
- Cover and simmer for 20-25 minutes or until the meat and peas are cooked thoroughly.
- Garnish with freshly chopped coriander leaves.
Nutrition
Notes
- If using frozen peas, thaw and rinse them before adding to the dish.
- Sauteing the onions until golden brown is crucial; it adds a rich base flavor.
- For enhanced flavor, you can marinate the minced meat with spices for 30 minutes before cooking.
- Adjust the heat level according to preference. Add green chilies or red chili powder if you like it spicy.
- Freshly chopped coriander leaves on top not only garnish but also enhance flavor.