Keema Matar: A Deliciously Desi Delight from Chef Curry Do’pyaza!
Namaste Doston! Kem cho? Sat Sri Akal!
Chef Curry Do’pyaza here, ready to tantalize your taste buds with a dish that’s close to my heart – Keema Matar! This flavorful dish is a staple in many Indian households, and I’m thrilled to share my family recipe with you all.
A Dish for Every Celebration!
Keema Matar isn’t just a meal; it’s an experience! It graces our tables during festive occasions like Eid, Diwali gatherings, and even cozy winter dinners. The rich, savory flavors bring warmth and joy to any celebration. It’s a dish that whispers “home” with every bite.
A Little History Lesson
Keema, meaning minced meat, has been a part of Indian cuisine for centuries. The Mughals, known for their rich and flavorful dishes, likely introduced it to India. Over time, regional variations emerged, and the addition of matar (peas) created the delightful Keema Matar we know and love today. It’s a beautiful blend of tradition and culinary innovation!
Ready to Cook? Let’s Get Started!
- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
Ingredients You’ll Need:
- 500g Mutton or Lamb Keema (Minced meat) – Choose lean for best results!
- 1 cup Matar (Green Peas) – Fresh or frozen, both work wonderfully.
- 2 medium Pyaaz (Onions) – Finely chopped.
- 2 medium Tamatar (Tomatoes) – Finely chopped or pureed.
- 1 inch Adrak (Ginger) – Grated or made into a paste.
- 1 tablespoon Lehsun (Garlic) – Grated or made into a paste.
- 2-3 Hari Mirch (Green Chilies) – Finely chopped (adjust to your spice preference).
- 1 teaspoon Haldi Powder (Turmeric Powder) – For that beautiful golden hue.
- 1 teaspoon Lal Mirch Powder (Red Chili Powder) – Adds a fiery kick!
- 2 teaspoons Dhania Powder (Coriander Powder) – Earthy and aromatic.
- 1 teaspoon Jeera Powder (Cumin Powder) – Adds warmth and depth.
- 1/2 teaspoon Garam Masala – The secret ingredient for that perfect finish!
- 2 tablespoons Tel (Cooking Oil) – Vegetable or canola oil works great.
- Fresh Hara Dhania (Cilantro) – For garnishing.
- Salt to taste
Let’s Cook Some Magic!
- Sauté the Aromatics: Heat oil in a kadhai (wok) or a deep pan over medium heat. Add the chopped pyaaz (onions) and sauté until they turn a lovely golden brown. This step is crucial for building flavor!
- Ginger-Garlic Goodness: Add the adrak (ginger) and lehsun (garlic) paste and sauté for another minute until the raw smell disappears.
- Spice it Up!: Add the chopped hari mirch (green chilies) and sauté for a few seconds. Now, add the haldi powder (turmeric powder), lal mirch powder (red chili powder), dhania powder (coriander powder), and jeera powder (cumin powder). Sauté for a minute, stirring continuously to prevent burning.
- Tomato Time: Add the chopped tamatar (tomatoes) or tomato puree. Cook until the tomatoes soften and the oil starts to separate from the masala. This is when you know the base is ready!
- Keema Ka Kamaal (Keema Magic): Add the keema (minced meat) and break it up with a spoon. Sauté the keema until it changes color and is no longer pink. This usually takes about 5-7 minutes.
- Matar Mania: Add the matar (green peas) and salt to taste. Mix well.
- Simmer to Perfection: Add about 1/2 cup of water, cover the pan, and simmer on low heat for 20-25 minutes, or until the keema is cooked through and the matar is tender. Stir occasionally to prevent sticking.
- Garam Masala Magic: Stir in the garam masala.
- Garnish and Serve: Garnish with fresh hara dhania (cilantro) and serve hot!
Chef’s Tips for a Stellar Keema Matar:
- Browning the Onions: Don’t rush this step! Properly browned onions are key to a flavorful Keema Matar.
- Sautéing the Spices: Sautéing the spices in oil releases their aroma and enhances the overall taste of the dish.
- Water Wisely: Add water gradually while simmering. You want a semi-dry consistency, not a soupy one.
- Fresh is Best: If possible, use fresh ginger, garlic, and cilantro for the best flavor.
Keema Matar: Your Way!
- Pressure Cooker: For a quicker version, sauté the ingredients in a pressure cooker. Add the keema, matar, and 1/2 cup of water. Pressure cook for 3-4 whistles.
- Slow Cooker/Crockpot: Brown the keema on the stove. Transfer to a slow cooker with all ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
- Oven: Preheat oven to 350°F (175°C). Follow steps 1-6 on the stove. Transfer to an oven-safe dish, cover with foil, and bake for 30-40 minutes.
- Induction Stove: Follow the same steps as the gas stove recipe, adjusting the heat settings as needed.
Nutritional Information (Approximate, per serving):
- Calories: 350-400
- Protein: 30-35g
- Fat: 20-25g
- Carbohydrates: 15-20g
Serving Suggestions:
- Serve hot with roti, naan, paratha, or rice.
- Enjoy it as a filling for samosas or keema pav.
- Pair it with a side of raita (yogurt dip) for a cooling contrast.
Now it’s Your Turn!
I hope you enjoyed this flavorful journey! Try this Keema Matar recipe at home and share the deliciousness with your friends and family. Remember, cooking is an act of love, so put your heart into it and enjoy the process!
Happy Cooking!
Your friend,
Chef Curry Do’pyaza