Best 2 Keema Mattar Recipes
**Keema Mattar: A Flavorful Journey of Minced Meat and Peas**
Embark on a culinary adventure with Keema Mattar, a delectable dish that harmonizes the rich flavors of minced meat and tender peas. This classic Indian dish is a symphony of spices, aromatic herbs, and vibrant vegetables, coming together to create a flavorful extravaganza. Whether you prefer the traditional keema made with lamb or the equally enticing version featuring chicken, this versatile dish promises to tantalize your taste buds. Dive into the heart of this culinary masterpiece and discover the secrets of creating the perfect Keema Mattar, with two distinct recipes to guide you. One recipe stays true to the conventional method, using a pressure cooker to expedite the cooking process, while the other embarks on a more traditional route, simmering the keema in a pot over gentle heat. Both methods lead to an explosion of flavors that will leave you craving for more.
KEEMA MATTAR
Steps:
- In a pot, heat the clarified butter or oil. When heated, add onions and sauté until golden brown. Add garlic, ginger and bay leaves and sauté gently. Add remaining spices and stir well. Add the meat and cook for 2 or 3 minutes, stirring and using a spoon to break up the meat. Add the tomatoes, pepper and the pepper flakes. Cover and simmer on a low heat for 30 minutes. Add the peas and continue cooking until the peas are heated. Serve over rice.
KEEMA MATTAR
Make and share this Keema Mattar recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine the onion, ginger, garlic, and oil in the container of a food processor or blender. Blend to a fine puree.
- Spoon and scrape the mixture into a small skillet and cook, stirring often, until mixture almost starts to brown, but do not brown. Add the curry powder, cinnamon, turmeric, coriander, and cumin and stir to blend. Add the meat and cook, stirring and chopping down with the side of a heavy metal spoon to break up any lumps.
- When the meat has lost its raw look, add the tomatoes and lime juice .
- Add a generous grinding of pepper and the hot red pepper. Cover and let simmer for 30 minutes. Add the peas and continue cooking until the peas are tender, 5 to 10 minutes.
Tips:
- Use fresh ingredients: The quality of your ingredients will greatly impact the flavor of your keema matar. Use fresh, ripe tomatoes, onions, and ginger for the best results.
- Don't be afraid to adjust the spices: The amount of spices called for in this recipe is a starting point. Feel free to add more or less to suit your taste.
- Cook the keema matar over medium heat: This will help to prevent the meat from becoming tough and dry.
- Serve the keema matar with rice or roti: This is a traditional Indian dish that is often served with rice or roti.
Conclusion:
Keema matar is a delicious and flavorful Indian dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Serve it with rice, roti, or your favorite sides for a complete and satisfying meal. Enjoy!
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