Entrees

Matar Keema

1 comment

Matar Keema

5 from 2 votes
Course: MainDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

220

kcal

Ingredients

  • 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

One Comment

  1. 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.

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