Keema Matar | How to make Keema Matar

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By Abhipsa 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)

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    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, a deliciously finger licking recipe to treat your family and friends. This recipe of Keema Matar by Abhipsa Saran will definitely help you in its preparation. The Keema Matar can be prepared within 30 minutes. The time taken for cooking Keema Matar is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Keema Matar step by step. The detailed explanation makes Keema Matar so simple and easy that even beginners can try it out. The recipe for Keema Matar can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Keema Matar from BetterButter.

  • 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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