Keema Matar | How to make Keema Matar

By Sayan Majumder  |  2nd Mar 2016  |  
5.0 from 2 reviews Rate It!
  • Keema Matar , How to make Keema Matar
Keema Matar by Sayan Majumder
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    3

    People

166

2





About Keema Matar

A minced mutton dish made with peas.

Keema Matar is an authentic dish which is perfect to serve on all occasions. The Keema Matar is delicious and has an amazing aroma. Keema Matar by Sayan Majumder will help you to prepare the perfect Keema Matar in your kitchen at home. Keema Matar needs 10 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Keema Matar . This makes it easy to learn how to make the delicious Keema Matar . In case you have any questions on how to make the Keema Matar you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Sayan Majumder. Keema Matar will surely satisfy the taste buds of your guests and you will get compliments from your guests.

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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