Keema Matar | How to make Keema Matar

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ByAbhipsa Saran
Created on 27th May 2017
  • Keema Matar, How to make Keema Matar
Keema Matarby Abhipsa Saran
  • Keema Matar | How to make Keema Matar (1 likes)

  • 0 reviews
    Rate It!
  • By Abhipsa Saran
    Created on 27th May 2017

About Keema Matar

A rich keema and green peas filled curry to be served with roti or naan.

Keema Matar is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of North Indian cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Keema Matar at your home. Keema Matar by Abhipsa Saran will help you to prepare the perfect Keema Matar at your home. You don't need any extra effort or time to prepare this. It just needs 30 minute for the preparation and 30 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Keema Matar.

  • Prep Time30mins
  • Cook Time30mins
  • Serves4People
Keema Matar

Ingredients to make Keema Matar

  • 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
  • Tomatoes -  2 chopped
  • Garlic paste- 1 tbsp
  • Oil- 2tbsp
  • Ghee- 1tbsp
  • Green chili -  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

How to make Keema Matar

  1.  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. 
  2. Peel and chop onions,  tomatoes  and green chilies and keep aside
  3. If keema is too fine, add half cup of water to the keema.  If not then no need of adding water. 
  4. 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. 
  5. 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. 
  6. After a couple of minutes  add all dry spices except garam masala  and little water to it and cook  again. 
  7. 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. 
  8. 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..  

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