Keema Matar | How to make Keema Matar

Name: Keema Matar
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Ingredients: 1 tbsp ghee; 2 tbsp cumin seeds; 4-5 cloves; 1 cinnamon stick; 6-7 peppercorns; 1 black cardamom; 1 bay leaf; 1/2 tbsp ginger-garlic paste; 1/2 cup onion chopped; 1 cup tomatoes chopped; 1/2 tbsp turmeric powder; 1/2 tbsp chilli powder; to taste salt; 1 tbsp coriander powder; 250 gms minced chicken; 1 cup shelled green peas; 1 tbsp coriander leaves chopped

By JOOS Food- Health | 1st Mar 2018 |

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Keema Matarby JOOS Food- Health

Prep Time
15
mins
Cook Time
15
mins
Serves
2
People

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2 reviews

2 likes

About Keema Matar Recipe

Keema matar is a protein rich dish which was popularly eaten in courts of Mughal India. This lip-smacking recipe can be your guilt free indulgence as it is rich in taste and flavors.

Keema Matar

Ingredients to make Keema Matar

1 tbsp ghee
2 tbsp cumin seeds
4-5 cloves
1 cinnamon stick
6-7 peppercorns
1 black cardamom
1 bay leaf
1/2 tbsp ginger-garlic paste
1/2 cup onion chopped
1 cup tomatoes chopped
1/2 tbsp turmeric powder
1/2 tbsp chilli powder
to taste salt
1 tbsp coriander powder
250 gms minced chicken
1 cup shelled green peas
1 tbsp coriander leaves chopped

How to make Keema Matar

Heat the ghee in a heavy-based pan and add the cumin seeds, cloves, cinnamon, peppercorn, cardamom and bay leaf.
When the seeds start to splutter, add the ginger-garlic paste and onions, and stir-fry till the fat separates.
Add the tomatoes, salt, coriander powder, turmeric and chilli powder. Continue to stir-fry till fat separates.
Add mince and the peas. Mix and cook well.
Serve hot, garnished with chopped coriander leaves

My Tip:

Mixing keema helps to avoid the formation of meat lumps. Also helps to cook meat evenly