- Serves: 9 People
- Prep Time: 10 Minutes
- Cooking: 50 Minutes
- Calories: 493
- Difficulty: easy
Keema also spelled as Qeema or Kheema by some, means minced meat either beef or mutton. Matar means green peas. When both these cooked together in a curry style its called keema matar. It is a traditional dish of Muslims of Subcontinent and very commonly made in Pakistani houses during winters when fresh peas are in season. Although it is traditional recipe and easy to make yet just difference in cooking style gives change in the flavor of complete dish. This recipe is a dhaba style keema matar that is very famous in Pakistan and it is very convenient to cook. I tried to elaborate each step along with pictures. Do try it and share your feedback.
- In a pot add keema, tamatar, piyaz, lahsan adrak paste, lal mirch powder, haldi, namak, pani and put the pot on medium flame. Cover the pan and let everything cook for atleast 20 minutes. (If you are using pressure cooker than add 1/2 glass of water and cook for 5 minutes after first whistle).
- After the time uncover the pan and turn the flame to high and fry keema. Let the water dry a little bit, then add hari mirchain, pisa hoa zeera, khushak dhanya and fry for another few minutes.
- When the keema almost dries add cooking oil in it and mix well. Fry the qeema on high flame for almost 5 minutes as this frying will give a nice taste to the dish.
- Lower the flame and add dahi in it, mix it and let it cook at this flame for 2 minutes.
- Then again turn the flame to high and add matar in it, fry these in the keema for almost 3 minutes.
- Now add a glass of water, slow the flame, cover the pan and let the keema matar cooked until the matar gets tender completely. This will take about 15-20 minutes.
- Uncover the pan after the time and give a stir to keema.
- Add garam masala powder and black powder in it, give a stir again and your keema matar is ready.
- Turn off the flame, garnish with hara dhanya, serve with roti or naan.
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