Keema Matar

Published: Nov 4, 2017 · by Sree · This post may contain affiliate links · Leave a Comment

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Keema matar has its origins in the Mughlai cuisine and is nothing but minced meat (I have used chicken mince in this recipe) cooked with green peas and aromatic spices. Gluten-free and dairy free recipe for keema matar.

Happy Happy weekend peeps!!!

We enjoyed some beautiful fall weather for a few days, when the temperatures were pleasant, light-jacket weather, gorgeous blue skies, and leaves falling like confetti!

Total bliss.

Bliss was also tucking into this delicious keema matar with some rice/roti.

This was one of the go-to recipes during summer. With all the stuff that was happening in our life at that time, I wanted to keep the cooking part of the routine to simple dishes.

Keema matar has its origins in the Mughlai cuisine and is nothing but minced meat (I have used chicken mince in this recipe) cooked with green peas and aromatic spices.

It is simple and nutritious and really really EASY to prepare.

A dish that fits perfectly into our busy lives.

If you love non-veg food, you SHOULD try this recipe for keema matar.

Keema Matar (Indian spiced Minced meat with Green peas) Recipe Notes

I use a combination Paprika and Cayenne to give color and heat to the dish. Adjust the quantities of each to suit your taste. Instead of the combination of paprika and cayenne, you could use kashmiri chilli powder or any other Indian chilli powder. (P.S. Indian chilli powder is nothing but ground dried red chillies; no other spices are added)
I like the bell pepper pieces to have a slight crunch in them. So, I add it towards the end of the cooking process. If you prefer them well cooked, add it a little earlier in the cooking process.
Leftovers can be refrigerated and reheated on stove top or microwave.
I typically serve this with steamed rice and/or roti. This keema matar can be used for samosa filling, sandwich filing or even to make Indian style tacos.

Without further ado, let's see how to make keema matar.

Keema Matar (Indian spiced Minced meat with Green peas) Recipe

Keema matar has its origins in the Mughlai cuisine and is nothing but minced meat (I have used chicken mince in this recipe) cooked with green peas and aromatic spices.

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Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Ingredients

1 lb 450 gramsground chicken/chicken mince
1 approx.100 grams onion; finely chopped
2 about 150-200 grams ripe tomatoes; diced small
1 cup approx. 130 grams green peas (fresh or frozen)
½ cup approx. 100 grams diced bell pepper
1 tablespoon ginger-garlic paste
1 teaspoon ground coriander/coriander powder
1 teaspoon ground cumin/jeera powder
1 teaspoon Paprika
1 teaspoon cayenne adjust to taste
½ teaspoon haldi
1 inch cinnamon
2-3 cloves
5-6 cardamom
2-3 whole red chillies
2 tablespoon oil
Salt to taste

Suggested Garnish

Chopped cilantro
Chopped onions
Julienned ginger

Instructions

Heat oil over medium high heat. Add the whole spices - cloves, cinnamon stick, cardamom and whole red chillies. Fry for a few seconds. Add chopped onions and fry until they start to brown, about 5-6 minutes.
Lower the heat and add the ginger garlic paste and saute till aromatic. Mix in the spice powders- ground coriander, ground turmeric, paprika and cayenne powder. Fry for a minute or two till it becomes fragrant.
Add the diced tomatoes and cook till tomatoes are mushy and the oil separates.
Increase the heat to medium high and add the chicken mince and green peas. Saute on medium high heat till chicken changes color, stirring occasionally breaking the chicken mince into smaller pieces as desired. Lower the heat and saute till chicken and peas are cooked thoroughly.
Add the diced bell pepper, cook for another 4-5 minutes. (See recipe notes).
Serve hot with steamed rice/roti.

Looking for more Chicken recipes?

Be sure to check these out:

Kerala Style Chicken Fry
Mangalorean Chicken Ghee Roast
Minced Chicken Patties
Chicken Biriyani
Cilantro Chicken Curry

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FAQs

Indian subcontinent

Storing and reheating Keema Curry

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving, either in the microwave, hob or oven. In the freezer This recipe freezes well so you could make a large batch.

Ground meat: Traditionally, keema is made with ground mutton (goat meat). In Pakistan, it is popularly made with ground beef. However, you can use any minced meat to make this dish – chicken, lamb, or turkey. Whole Spices: You'll need cinnamon, bay leaves, black peppercorns, and cumin seeds.

Aloo Keema is a iconic Pakistani & North Indian dish consisting of curried, minced or ground meat (keema) and potatoes (aloo). Keema curry, or qeema, can be made with any meat, but Pakistani versions typically use beef.

Rinsing increases the risk of cross-contamination

Washing packaged raw meat isn't an effective way to reduce bacteria. It could even make you more likely to get food poisoning.

Cooked meat (along with things soups or stews and takeouts like pizza) should be eaten within 3-4 days of being placed in the fridge, while cooked meat can last between 2-6 months in the freezer (depending on what it is exactly).

For raw poultry, ground meats, and other chopped-up cuts of meat, cook them within two days. Larger cuts — like roasts, steaks, and chops — can be stored a bit longer, but should be used within five days.

Keema masala stays well in the fridge for good 3-4 days.

keema in British English

or kheema or qeema (ˈkiːmə ) noun. 1. (in Indian cookery) minced meat.

Why is my keema watery? One reason your curried mince beef may be watery is due to the tomatoes. If you're using juicier tomatoes, the liquid can create a watery consistency. If you notice your tomatoes have a higher liquid content, use less broth to even out the recipe.

Keema is a dish made with minced meat. It is rich in protein and healthy fats. However, studies suggest that eating keema can cause hypoglycaemia. It can reduce blood sugar levels alarmingly.

Keema can be grilled on a skewer and is then called seekh kebab, or it is used as a filling for samosas or naan. The word ultimately comes from the Turkic word qıyma meaning 'minced meat', and is thus related to the Persian qeyme, Turkish kıyma, and Greek kimás.

Definition of 'keema'

1. (in Indian cookery) minced meat. 2. a spicy dish containing minced meat.

Keema is a non-vegetarian dish that can be prepared from the meat of any animal, usually Goat.

In India, largely keema comes from goat, sheep, lamb & chicken. Though other kinds of keema exist, goat is the most preferred as it is believed to be lower in saturated fats and cholesterol, and higher in iron than other red meats.

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