Qeema or Keema Matar, is a classic Pakistani dish that combines minced meat and peas in a tasty curry. This recipe will take you on a culinary journey, providing a step-by-step recipe that is easy to follow. You can prepare this comforting dish using either the oven or stove method. We’ll also share some serving suggestions to elevate your dining experience. Let’s dive in and discover the deliciousness of Keema Matar!
History of Keema Matar:
Keema Matar holds a special place in Pakistani cuisine, known for its comforting and hearty flavors. The dish originated in the Indian subcontinent, influenced by the Mughlai cuisine that flourished during the Mughal Empire. Keema refers to minced meat, typically lamb or beef, while Matar refers to peas. This flavourful combination of meat and peas cooked in aromatic spices has become a staple in Pakistani households, often served with rice or bread for a satisfying meal.
Keema Matar Recipe:
Keema Matar Recipe: Cook in Oven or Stove
Course: MainCuisine: Indian, PakistaniDifficulty: Medium4
servings30
minutes40
minutes1
hour10
minutesTo prepare Keema Matar, gather the following ingredients:
Ingredients
500 grams Minced meat (Keema)
1 cup Peas (Matar)
1 cup Chopped onion
1 cup Tomato puree
1 teaspoon Cumin seeds
2 teaspoons Ginger garlic paste
1 teaspoon red chili powder
1/2 teaspoon Garam masala
2 teaspoons Curd (Yogurt)
4 teaspoons cooking oil/1 cup for stove method
Salt and pepper (as per taste)
Directions
- 1. Preparing the Keema:
- Heat cooking oil in a pan over medium heat.
- Add cumin seeds and let them splutter for a few seconds.
- Add chopped onions and sauté until golden brown.
- Stir in ginger garlic paste and cook for a minute until fragrant.
- Add minced meat (Keema) to the pan and cook until it changes color and the moisture evaporates.
- Mix in tomato puree, red chili powder, garam masala, salt, and pepper. Stir well to combine.
- 2. Simmering the Keema Matar:
- Reduce the heat to low and add peas (Matar) to the pan. Mix well to combine.
- Cover the pan and let it simmer for approximately 20-25 minutes, allowing the flavors to blend and the peas to cook to a tender consistency.
- Stir occasionally and add a little water if needed to adjust the consistency.
Notes
- Cooking times may vary depending on the heat source and the tenderness of the meat. It’s important to ensure the meat is fully cooked and reaches a safe internal temperature of 160°F (71°C) to prevent any foodborne illnesses.
Keema Matar Recipe Using Oven:
For some people who don’t have a stove or prefer using Ovens for cooking, we’ve also written the steps to prepare Keema Matar recipe in an oven.
1. Preparing the Keema:
- Preheat the oven to 180°C (350°F).
- Heat cooking oil in an oven-safe pan over medium heat.
- Add cumin seeds and allow them to splutter for a few seconds.
- Add chopped onions and sauté until golden brown.
- Stir in ginger garlic paste and cook for a minute until fragrant.
- Add minced meat (Keema) to the pan and cook until it changes color and the moisture evaporates.
- Mix in tomato puree, red chili powder, garam masala, salt, and pepper. Stir well to combine.
2. Baking the Keema Matar:
- Cover the oven-safe pan with a lid or foil and place it in the preheated oven.
- Bake for approximately 30-40 minutes, allowing the flavors to meld together and the meat to tenderize.
- After 30-40 minutes, carefully remove the pan from the oven.
Serving Suggestions:
Keema Matar can be served in various ways to suit your preferences. Here are some serving suggestions.
- Serve Keema Matar with steamed rice, naan bread, or roti for a complete meal.
- Garnish with fresh coriander leaves for added freshness and aroma.
- Pair the dish with raita (yogurt dip), pickles, and salad for a balanced and flavourful meal.
- Add a squeeze of lemon juice before serving to enhance the Flavors.
Nutritional Values
| Ingredient | Weight/Quantity | Calories | Protein (g) | Fat (g) | Carbohydrates (g) |
|---|---|---|---|---|---|
| Minced meat (Keema) | 500g | 875 | 70 | 62 | 0 |
| Peas (Matar) | 1 cup (160g) | 62 | 4 | 0 | 12 |
| Chopped onion | 1 cup (160g) | 64 | 1 | 0 | 15 |
| Tomato puree | 1 cup (240g) | 73 | 3 | 1 | 17 |
| Cumin seeds | 1 teaspoon (2g) | 8 | 0 | 1 | 0 |
| Ginger garlic paste | 2 teaspoons (10g) | 15 | 0 | 0 | 4 |
| Red chili powder | 1 teaspoon (2g) | 8 | 0 | 0 | 2 |
| Garam masala | 1/2 teaspoon (1g) | 5 | 0 | 0 | 1 |
| Curd (Yogurt) | 2 teaspoons (20g) | 20 | 1 | 1 | 1 |
| Cooking oil | 4 teaspoons (20g) | 180 | 0 | 20 | 0 |
| Salt and pepper | As per taste | 0 | 0 | 0 | 0 |
| Total | – | 1300 | 79 | 85 | 52 |
End Note:
Immerse yourself in the delicious flavors of Keema Matar, a cherished Pakistani dish with a rich history. Whether you opt for the oven or stove method, the end result will be a flavorful curry that combines succulent minced meat with tender peas. Experiment with different serving options and enjoy this comforting dish with your choice of rice or bread. Happy cooking and bon appétit!
FAQ About Keema Matar Recipe:
1. What is Keema Matar?
Keema Matar is a classic Pakistani dish that combines minced meat (Keema) and peas (Matar) in a flavorful curry. It is known for its comforting and hearty Flavors and is often enjoyed with rice or bread.
2. Can I use any type of minced meat for Keema Matar?
Yes, you can use any type of minced meat such as lamb or beef to prepare Keema Matar. Choose the meat of your preference to customize the dish to your liking.
3. Can I adjust the spice levels in the recipe?
Absolutely! You can adjust the spice levels according to your taste preferences. Increase or decrease the amount of red chili powder and other spices to suit your desired level of spiciness.
4. What is the difference between the oven and stove methods?
The oven method involves baking the Keema Matar in an oven, while the stove method involves cooking it on the stovetop. The oven method provides even cooking and allows the Flavors to meld together slowly, while the stove method offers more control over the cooking process and quicker results.
5. Can I add other vegetables to Keema Matar?
While Keema Matar traditionally includes peas, you can certainly experiment with adding other vegetables such as carrots or potatoes to enhance the dish’s flavour and texture. Adjust the cooking time accordingly to ensure all the ingredients are cooked to perfection.
6. How can I serve Keema Matar?
Keema Matar can be served with steamed rice, naan bread, or roti. You can also garnish it with fresh coriander leaves for added freshness. Pair it with raita, pickles, and salad to create a complete and satisfying meal.
7. How long does it take to cook Keema Matar?
The cooking time can vary depending on the heat source and the tenderness of the meat. In the oven method, it takes approximately 30-40 minutes, while the stove method takes around 20-25 minutes. It’s important to ensure the meat is fully cooked and reaches a safe internal temperature of 160°F (71°C).
8. Can I make Keema Matar in advance?
Yes, Keema Matar can be made in advance and stored in the refrigerator for a few days. Reheat it gently on the stovetop or in the microwave before serving.
Note: The nutritional values are given per the specified weights or quantities. Please note that the calorie, protein, fat, and carbohydrate values provided are approximate and can vary based on specific brands or cooking methods.