Matar Keema
Course: MainDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
30
minutesCalories
220
kcalIngredients
1/2 kg. 1/2 minced beef
250 grams 250 green peas (matar)
2 2 tomatoes (finely chopped)
1 1 onion (large size)
6 tbs. 6 oil
6 6 whole black pepper (Kali Mirch)
6 cloves 6 (Laung)
1 1 black cardamom (Bari Ilaichi)
1/4 tsp. 1/4 cumin seeds (Zeera)
1 tsp. 1 coriander (Dhaniya) powder
1 tsp. 1 salt (adjust to taste).
1/4 tsp. 1/4 turmeric (Haldi) powder
3/4 tsp. 3/4 chili (Lal Mirch) powder
1 tsp. 1 ginger (Adrak) paste
1 tsp. 1 garlic (Lehsan) paste
1/2 tsp. 1/2 garam masala powder
Directions
- Finely chop the onion and sauté in oil until light brown.
- Add all the spices and tomatoes.
- Cook on medium heat till water is almost dried. Add minced meat, mix and dry the water again.
- Add 2 glasses of water, cover and cook till meat is tenderized and the water dries. Add matar and cook till it is soft.
- Sprinkle garam masala powder. Garnish with fresh green coriander (Dhaniya) leaves, green chilies and ginger (Adrak) slices and lemon juice.
- Serve with naan
Ghazanfar– Just wanted you to know that I am a big fan of this recipe, having made it for years more or less once or twice a month. I add aloo with the water, but otherwise follow the recipe. It’s now a staple dish in my home. Thanks again, and I really like the desi cookbook as well.