Keema matar

Keema Matar

Keema means minced meat and matar  means peas. A semi gravy and tasty dish with the combination of the above ingredients and indian spices. Some say it is a mughal originated dish but some other say it is originated in India only. It is always  a part of royal menu. In Many restaurants this dish is prepared but taste was not that great. So having this at home is always better than having in restaurants.

Normally mutton Keema is used  for this dish. But I tried it with chicken Keema. The taste of the dish differs but not the essence. This dish goes very well with naan, paratha or phulkas. This became a family favourite. My friends also liked it very much. 

 

 So here is the recipe for all...

Chicken keema- 250gms

Matar- 1  1/2 cup

Zeera- 1tsp 

Pepper -  8 to 10 

Cardamom -  3 to 4 

Bay leaves -  2

Onion -  3 medium 

Ginger paste -  1 tbsp 

Garlic paste - 1tbsp 

Tomatoes -  2 chopped 

Oil- 2tbsp 

Ghee- 1tbsp 

Green chilli -  2

Cumin powder -  1 tbsp 

Garam Masala -  1 tbsp 

Salt to taste.

Haldi- 1tsp

Red chili powder -  1 tsp 

Coriander Leaves chopped -  2tbsp 

Mint leaves chopped -  1 tbsp 

 In a bowl  add fresh  green peas or matar,  add water,  salt 1/2tsp and haldi 1/2tsp.  Keep the bowl on the gas and let the peas cook.  When cooked strain the peas and keep aside.  If using frozen one then skip this step.  But fresh peas add more flavour  to the dish. 

Peel and chop onions,  tomatoes  and green chilies and keep aside. 

If keema is too fine, add half cup of water to the keema.  If not then no need of adding water. 

Heat ghee and oil in a pan.  Add zeera and whole garam masala  to the oil.  Then add chopped onion  and fry up to golden brown. 

Then add garlic and ginger paste  to it and fry in high flames  for  2 mins.  Then  add chopped  tomatoes  to it and  fry again. 

After a couple of minutes  add all dry spices except garam masala  and little water to it and cook  again. 

When oil separates from masala  add the keema to it and fry for 2 to 3  mins in high  flames  and later lower the flame and allow to cook. 

When keema is cooked properly and oil started ozing  out of the keema add garam  masala  to it.  Taste the dish,  balance the seasoning  and also add some water if it required.  Then add chopped  coriander  and mint leaves and switch off the gas..  

Serve hot with any bread of your choice..