Keema Matar Recipe was one of the favorite dishes of the Indian royal families. The dish served at special occasions and events like weddings and celebrations etc continue to be a popular favourite to this day.
In Mughal families it was included in weekly menu. Keema Matar is also known as minced mutton and green peas turned into a spicy dish. The dish was named as “Keema matar” but now in common language it is spoken as “Matar Qeema”.
Growing up, we ate keema on a regular basis, with Keema Aloo (Ground beef with potatoes) gracing the table a bit more frequently.
Keema does quite cause the anticipation of the famous biryani, but it fell into the welcome dinner category. There’s this inexplicable comfort that comes from a bite of keema.
So many benefits are associated with keema matar.
- It doesn’t include any whole spices.
- It freezes well. Just warm it up on the stove top with a splash of water.
It’s incredibly versatile. Use it in buns for a burger, bread for a sandwich, as topping for pizza, sauce for pasta, filling for samosas or puff pastry, and pretty much anywhere you’d use ground meat.
I am sharing a simple keema recipe that is not from any regional cuisine, but tastes exceptionally delicious with soft texture. So reading this post you will be able to learn how to cook keema perfectly.
Is This restaurant style Keema Matar Recipe?
Yes, this is a restaurant style Keema Matar. We make it using all the restaurant techniques. Just exactly like what’s going on in the kitchen when you go out to dinner.
However. The most important step is to make your curry base and have some heated and ready to go. Pre-cook your keema. Measure out your ingredients.
Keema is usually served with plain rice, PARATHA or roti, chapati, NAAN or phulka. Sliced onions, cucumbers, carrots and lemon wedges will compliment the meal.
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Keema Matar Recipe
Keema Matar Recipe : Popular in the Punjab area, this dish is a staple in every Punjabi’s home. Minced meat is cooked off in delicious spices for a hearty and filling meal.
List for Keema Matar recipe
- ½ Cup Oil
- 1 LB Mutton (Mince, washed and drained)
- 1 Cup Peas (Shelled)
- 1 inch Cinnamon (Piece)
- 8 to 10 Cloves
- 8 to 10 Peppercorns
- 2 Pc Onions (Large)
- 10 Cloves Garlic (Finely Chopped)
- 1 inch Ginger (Piece, Finely Chopped)
- 2 Pc Tomatoes (Large, Chopped)
- 2 tbsp Salt
- 1½ tbsp Red chilli powder
- 1½ tbsp Garam Masala Powder
- 1 tbsp Turmeric Powder
- ¼ Cup Cilantro (Fresh, Chopped)
- ½ Inch Ginger (Thinly Sliced)
Wash the mince in a strainer.
Press to drain out the water well
Heat oil in a pressure cooker.
Add in the cloves, cinnamon and peppercorns.
Cook for [timer minutes=1[/timer] min
Add in the chopped onions, ginger, and garlic.
Cook until oil starts rising to the top.
Add in the peas and mix well.
Add in ¾ cups water and close the pressure cooker.
Cook for 3 whistle rounds.
To serve, remove in a serving dish and garnish with fresh cilantro
Add chopped ginger and lemon wedges!
Enjoy with bread or rice!
- If you are making multiple curries, Please put your pot with curry base on the stove.
- If you are just making one, microwave it to warm it up right before you start cooking.
- It would be helpful to add peas or matar to the keema towards the end that is after the meat is cooked.
- You can also use boiled eggs for garnish.
- Keema matar can also be used as a filling in samosas, sandwiches, wraps or in paratha. If that’s what you want, then please ensure the keema is very finely minced