Qeema matar (minced meat with peas)
Qeema matar (minced meat with peas)

Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, qeema matar (minced meat with peas). One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Qeema matar (minced meat with peas) is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Qeema matar (minced meat with peas) is something that I have loved my whole life.

Keema Matar Recipe (Minced Meat with Peas Curry) Video. Keema matar (English: "pea and minced meat") is a dish from the Indian subcontinent associated with the Mughals. "Keema matar" was popularly eaten in the courts of Mughal India. Keema (aka kheema or qeema) is a flavorful minced meat (beef or lamb) dish said to have originated in Persia but extremely popular in the Indian sub-continent.

To begin with this recipe, we must first prepare a few ingredients. You can have qeema matar (minced meat with peas) using 18 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Qeema matar (minced meat with peas):
  1. Prepare 500 gms Qeema (beef) use any
  2. Take 1 onion sliced🧅
  3. Take 2 tomatoes chopped🍅
  4. Make ready 1 tbsp garlic🧄
  5. Take 1 tsp ginger paste
  6. Take 1 tsp ginger julienne
  7. Get 3_4 Green chillies
  8. Get 1/4 cup fresh coriander
  9. Take 1 tsp lemon juice 🍋
  10. Take 1 tsp red chilli powder
  11. Get 1/2 tsp haldi powder
  12. Take 1 tbsp coriander powder
  13. Prepare 1 tsp zeera Whole
  14. Take 1 tsp zeera roasted
  15. Make ready 1 tsp garam masala powder
  16. Make ready 1/4 cup oil
  17. Make ready 2 tbsp yogurt
  18. Take 1 tsp salt (or add acc to taste)

Keema Matar/Motor aka minced mutton gravy with peas is a very popular Mughlai preparation in which minced meat is cooked with green peas. When meat is done sprinkle garam masala and cook on high flame until oil floats on the top and water evaporates. Keema (aka kheema or qeema) is a flavorful minced meat (beef or lamb) dish said to have originated in Persia but extremely popular in the Indian sub-continent. Other meats such as mutton, chicken or turkey can also be used in this recipe.

Steps to make Qeema matar (minced meat with peas):
  1. Wash and strain mince
  2. Heat oil and fry onions to medium brown add zeera.
  3. Add qeema and 1green chilli chopped and cook till water of qeema dries.
  4. Add ginger garlic and haldi, dhania and red chilli powder and cook
  5. Add chopped tomatoes and fry them when water dries add dahi (yogurt).Bhunen achi tarha
  6. If using raw peas add them at this stage.,if using boiled or frozen then add in end.
  7. Add some water in qeema (1cup) and cook till qeema is tender. Add peas and salt,green chillies and half of dhania.
  8. When oil comes out add garam masala and roasted zeera, lemon juice and dum for 2mins
  9. Dish out and add ginger strips and dhania.

Keema Matar (ground meat and peas curry) is one of my favorite Indian dishes. Not only is it incredibly comforting but it's also really quick and inexpensive to Minced garlic and ginger. After everything is ready, I grab my trusty dutch oven and get some oil heating up. I usually use olive oil, although it isn't. Minced meat is cooked in a spiced and fragrant sauce along with the fresh green peas.

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