Keema Matar | How to make Keema Matar

2 reviews
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BySayan Majumder
Created on 2nd Mar 2016
  • Keema Matar , How to make Keema Matar
Keema Matar by Sayan Majumder
  • Keema Matar | How to make Keema Matar (24 likes)

  • 2 reviews
    Rate It!
  • By Sayan Majumder
    Created on 2nd Mar 2016

About Keema Matar

A minced mutton dish made with peas.

Keema Matar is a delicious dish which is liked by the people of every age group. Keema Matar by Sayan Majumder is a step by step process by which you can learn how to make Keema Matar at your home. It is an easy recipe which is best to understand for the beginners. Keema Matar is a dish which comes from world cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 3 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Keema Matar takes 10 minute for the preparation and 20 minute for cooking. The aroma of this Keema Matar make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Keema Matar will be the best option for you. The flavor of Keema Matar is unforgettable and you will enjoy each and every bite of this. Try this Keema Matar at your weekends and impress your family and friends.

  • Prep Time10mins
  • Cook Time20mins
  • Serves3People
Keema Matar

Ingredients to make Keema Matar

  • 500 GM MINCED MUTTON
  • 4 ONION, CHOPPED WELL
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • Salt to taste
  • 1 tbsp red chilli powder
  • 2 green chillies
  • 1TBSP KASHMIRI RED CHILLI POWDER
  • 2 INCH CINAMMON STICK
  • 1 bay leaf
  • 3 Green Cardamom
  • 2 TOMATOES, CHOPPED ROUGHLY
  • 3 tbsp oil
  • 1 cup boiled peas
  • 1 CUP OF MEAT STOCK
  • 1 TBSP FRESH CREAM
  • 1 tbsp ginger-garlic paste

How to make Keema Matar

  1. BOIL THE MINCED MUTTON IN A PRESSURE COOKER.
  2. HEAT UP OIL IN A PAN. ADD CINNAMON, BAY LEAF, CARDAMOM. SAUTE FOR A MINUTE.
  3. NOW ADD THE ONION AND FRY TILL IT TURNS LIGHT BROWN.
  4. ADD THE TOMATOES, RED CHILLI POWDER, SALT, GINGER-GARLIC PASTE. STIR IT WELL.
  5. NOW ADD THE BOILED MEAT WITH CUMIN POWDER,CORIANDER POWDER. STIR WELL AND ADD THE KASHMIRI RED CHILLI POWDER.
  6. NEXT, POUR IN 1 CUP OF MUTTON STOCK AND COVER UP THE LID. COOK FOR 10 MINS ON A LOW FLAME.
  7. AFTER THIS TIME OPEN THE LID AND ADD THE PEAS. CHECK FOR YOUR GRAVY CONSISTENCY. (THIS DISH SHOULD BE ALMOST DRY). TURN OFF THE FLAME AND ADD THE FRESH CREAM.
  8. SERVE HOT WITH NAAN, PARATHA OR ROTI.

Reviews for Keema Matar (2)

Niloupher Sethnaa year ago
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Sukhmani Bedia year ago
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