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Keema Matar Recipe

Keema matar is an excellent North Indian non veg recipe. Mincemeat (sheep) works best however you could utilize chicken or hamburger within its place. Lamb mince and green peas cooked with flavors makes this dish exceptionally delicious.


Minced meat (keema) – 750 gm, washed and drained
Green peas 1 cup
Oil – 2 Tbsp
Bay Leaf – 1
Green cardamom – 2keema mater
Black cardamom – 1
Bay leaf – 1
Cinnamon stick – 1″
Cloves – 3
Oil 4 tablespoons
Chopped Onions 2 medium
Chopped Garlic 8 cloves
Grated Ginger 1 inch piece
Chopped Green chillies 2
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Turmeric powder 1 teaspoon
Red chilli powder 3/4 teaspoon
Chopped coriander leaves 3 tablespoons
Garam masala powder 1 teaspoon
Lemon juice 1 1/2 tablespoons
ginger garlic paste 1 tablespoon
Salt as taste


Marinate keema meat with turmeric, red stew powder, ginger garlic glue, lemon squeeze and keep aside for 1/2 hours. At that point hotness oil in a thick-bottomed skillet and include green cardmom, dark cardmom, cinamon stick, cloves, bayliaf.

Saute little bit, Add hacked onion and green bean stews. Sear till gently cooked. Include garlic and stirfry for a moment. Include the minced meat and turmeric powder and cook on high without top for 4-5 minutes. Mix in the middle. Diminish fire and cook for quite a while. Include coriander powder, cumin powder and red bean stew powder.

Stir-fry for five minutes separating any irregularities if structured. Include three-fourth measure of water, heat to the point of boiling. Spread the top stew for 60 minutes. Include peas, salt, garam masala powder. Trim with coriander leaves.serve hot with paratha , naan or roti.

In the event that you are not utilizing a weight cooker, include 2 cups of water, spot cover and cook over medium fire. Tomato puree can be included rather than slashed tomatoes.

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