Keema Matar
Keema matar recipe (minced meat and peas) is a frequent choice of women to cook in the meals. This Pakistani keema recipe is always liked and admired. Eat with paratha, chapati or naan. Also pour some raita to complete the taste.
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2 pounds Ground Beef (Keema)
3 medium Onions (finely chopped)
5 cloves of Garlic (Lehsan) (peeled & minced)
1" piece of Ginger (Adrak) (peeled & minced)
2" piece of Cinnamon Stick (Dal Cheeni)
6 Cloves (Loung)
¼ tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
Salt (to taste)
1 tsp. Turmeric Powder (Pisi Haldi)
1 tbsp. Cumin Powder (Pisa Zeera)
1 tbsp. Coriander Powder (Pisa Dhania)
2 tbsp. Plain Yogurt
3 tbsp. Tomato Paste
½ cup Clarified Butter (Ghee) or Cooking Oil
METHOD:
In a pot heat the clarified butter or oil. When it gets hot add in the onions and saute well to golden brown. Add in all spices and stir well. Add tomato paste and yogurt, stir and saute on medium heat for about 10 minutes (you may add a little water in between to prevent spices from burning.)
Add in the ground beef; mix well. Saute beef for 2 minutes. Add 1 cup of water, mix and bring to a boil. One it boils lower the heat and simmer on low heat for about 45 minutes or until beef is cooked.
When ground beef is well done add in the peas; mix and simmer to heat throughly.
Keema matar can be termed as a main dish among all keema recipes. Keema (minced meat) and matar (peas) is usually a dish which is cooked once in a week or two in most of Pakistani homes. Keema tastes very well when cooked with peas and that is why keema is often used to make this food. The recipe presented here by KFoods.com is made with beef keema however it can also be made using mutton and chicken as well. And even you can use lamb kima to make a delicious kima matar recipe.
If you have some minced meat in your freezer, and some peas also, you must go for cooking this food. Now here is recipe as well. Follow each step one by one and finally prepare a delicious meal for your family today.
Looking for another dish with matar?
Posted By:
kiran, Karachi
It is an amazing recipe , I love matar and keema matar especially. As we all know keema is a very common thing to cook in our homes especially in Pakistani culture. I love keema matar because the taste this recipes gives cannot be given by other recipes.
keema matar and matar rice pulao are the two dishes that I always like to eat. I know to cook both of these things and usually cook myself still I search for new recipes to try newer tastes.
I have a special trick to add awesome taste to keema matar recipe which no one else knows. I am making beef & mutton recipes for long time and I know many tips to make foods tasty.
These days fresh peas are not available in the market. Therefore I am waiting for peas season to start. I have many peas dishes in mind , and I will make all one by one. Keema mattar is my first choice but I do not want to use frozen peas.
I want to make keema matar dish with dum ka keema , how to make it please. Should i simply make a dum ka keema and then put matar as I do in regular recipe? or do i need to do something else? request your help.