KEEMA MATAR MASALA | KEEMA MATAR RECIPE | MUTTON KEEMA CURRY RECIPE
Keema Matar Masala | Keema Matar Curry | Keema Matar Recipe | Mutton Keema Recipe | Mutton Keema Curry Recipe | Keema Recipe | Mince Meat with Green Peas | Mutton Keema Recipe | Spice Eats Keema Curry
Ingredients for Keema Matar Masala:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Minced Meat (Keema)- 500 gms (Goat or Lamb)
Whole Spices:
- Green Cardamom- 5
- Cloves- 5
- Cinnamon-2
- Cumin seeds-1/2 tsp
- Black Cardamoms-2
- Peppercorns-8-10
- Red Chillies-3
Spice Powders:
- Turmeric- 1/2 tsp
- Red Chilli Powder- 1 tsp
- Kashmiri Chilli Powder- 1 tsp
- Coriander Powder- 2 tsp
- Cumin powder- 1/2 tsp
- Garam Masala Powder- 3/4 tsp
- Kasuri Methi- 1 tsp (not roasted)
Other Ingredients:
- Onions chopped- 2 medium (around 170 gms)
- Ginger Garlic paste- 2 tsp
- Tomato sliced- 2 medium (120 gms)
- Fresh green peas or Frozen peas - 1 cup (120 gms)
- Green Chillies, cut and slit-2
- Coriander leaves, chopped- 2 tbsp
- Oil- 4-5 tbsp
Process:
- Heat oil in a kadhai or pan and add cumin seeds, all the whole spice and red Chillies.
- Give a stir and then add the chopped onions. Mix and fry on medium high heat for around 8-10 mins till the onions are light brown in colour.
- Now add the Ginger Garlic paste, give a mix and fry on low heat for 2-3 mins till the raw smell is gone.
- Add the minced mutton/Keema and fry on high heat for 2-3 mins. Continue to fry on medium heat for another 2 mins till the colour has changed to white and water has released.
- Add all the spice powders other than Kasuri Methi and Garam Masala Powder, give a mix and fry on medium heat for 4-5 mins.
- Now reduce heat and cover & cook on low heat for 4 mins till the Keema is browned and oil separates.
- Add the tomato slices, Kasuri Methi (not roasted), Garam Masala powder and 1/4 tsp salt. Give a mix and cook on medium to low heat for around 8 mins till the tomato slices are mashed.
- Now add the fresh or frozen peas, give a mix and fry on medium heat for 2-3 mins.
- Now add 250- 300 ml water, give a mix and cover & cook on low heat for 15-20 mins till the meat and Matar are tender.
- At the end add 2-3 tbsp chopped coriander leaves and give a mix.
- Serve with roti, naan or rice.
#keemamatarmasala #keemamatar #keemacurry #keemamatarrecipe #keemamasala #keemafry #spiceeatsrecipes #spiceeats #spiceeatsmutton
How to Make Aloo Keema (Potatoes & Meat)
What's ya'll version of meat & potatoes? #shorts
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Qeema matar receipe || how to make beef mince with peas ||@rabiskitchen7534
Qeema matar receipe || how to make beef mince with peas ||@rabiskitchen7534
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Kheema Matar (Minced Meat and Peas recipe)
A must try with hot Pav's or breads
Matar Qeema Recipe By Food Fusion
A very tasty and easy recipe for Matar Qeema. Make it and you will love it. #HappyCookingToYou
Written recipe:
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Matar Qeema
Recipe in English:
Ingredients:
-Oil 2-3 tbs
-Sabut garam masala (Whole spices) ½ tbs
-Darchini (Cinnamon stick) 3-4
-Kali mirch powder (Black pepper corns) 10-12
-Badi elaichi (Black cardamom) 1
-Laung (Cloves) 5-6
-Pyaz (Onion) Sliced 2
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Beef qeema (Beef mince) hand-chopped ½ kg
-Dhania powder (Coriander powder) 1 tsp
-Namak (Salt) 1 tsp or to taste
-Haldee powder (Turmeric powder) ½ tsp
-Lal mirch powder (Red chili powder) 1 tsp
-Tamatar (Tomatoes) Sliced 2-3
-Pani (Water) ½ Cup or as required
-Matar (Peas) 250 gms
-Garam masala powder (Whole spice powder) 1 tsp
-Hara dhania (Green coriander) for garnish
-Podina (Mint leaves) for garnish
-Hari mirch (Green chilies) for garnish
Directions:
-In pot,add oil,whole spices,onion and ginger garlic paste,fry until light brown.
-Add beef mince and mix well for 4-5 minutes.
-Add coriander powder,salt,turmeric powder and red chili powder,mix well.
-Add tomatoes,mix,cover and cook until tomatoes are soft.
-Add water and peas,mix well,cover & cook for 10-12 minutes or until peas are done.
-Add whole spice powder,green coriander and mint leaves,mix well.
-Garnish with green coriander and green chilies.
Recipe in Urdu:
Ajza:
Oil 2-3 tbs
-Sabut garam masala (Whole spices) ½ tbs
-Darchini (Cinnamon stick) 3-4
-Kali mirch powder (Black pepper corns) 10-12
-Badi elaichi (Black cardamom) 1
-Laung (Cloves) 5-6
-Pyaz (Onion) Sliced 2
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Beef qeema (Beef mince) hand-chopped ½ kg
-Dhania powder (Coriander powder) 1 tsp
-Namak (Salt) 1 tsp or to taste
-Haldee powder (Turmeric powder) ½ tsp
-Lal mirch powder (Red chili powder) 1 tsp
-Tamatar (Tomatoes) Sliced 2-3
-Pani (Water) ½ Cup or as required
-Matar (Peas) 250 gms
-Garam masala powder (Whole spice powder) 1 tsp
-Hara dhania (Green coriander) for garnish
-Podina (Mint leaves) for garnish
-Hari mirch (Green chilies) for garnish
Directions:
-Pot mein oil,sabut garam masala,pyaz aur adrak lehsan paste dal ker light brown hunay tak fry ker lein.
-Beef qeema dal ker 4-5 minute kliya mix ker lein.
-Dhania powder,namak,haldee powder aur lal mirch powder dal ker ache tarhan mix ker lein.
-Tamatar dal ker mix karein aur dhak ker tamatar naram hunay tak paka lein.
-Pani aur matar dal ker mix karein,dhak ker 10-12 minute ya matar gul janay tak paka lein.
-Garam masala powder,hara dhania aur podina dal ker ache tarhan mix ker lein.
-Hara dhania aur hari mirch sa garnish karein.
Husband's Favourite Classic Keema Matar Recipe | Mince and Pea Curry
Keema matar (English: pea and minced meat),[1] also rendered Qeema matar, is a dish from the Indian subcontinent associated with the Mughals. The term is derived from Chaghatai Turkic 'قیمه' (minced meat).
Keema, is a staple curry in many Pakistani households. This particular version, Classic Keema Matar (mince with peas) is one of two favourites in my own house, the other being Aloo Keema (mince with potatoes). Both curries can be made following this recipe, simply replace the peas with potatoes.
I hope you enjoy my Husband's Favourite Classic Keema Matar Recipe | Mince and Pea Curry. For those that are interested in the items I use in my kitchen, take a look at some of them on my Amazon Store, which can be found at the following link:
See how I make my Classic Keema/Qeema Matar Curry
Ingredients:
500g lamb mince
150g frozen peas
1 medium onion finely diced
2 medium tomatoes finely diced
1/3 cup of oil
1 teaspoon of:
salt
coriander powder, garam masala and kashmeri chilli powder
1/2 teaspoon of:
regular chilli powder and turmeric powder
3 bay leaves and 2 black cardamom pods
1 frozen peice each of ginger and garlic cubes
1/2 tablespoon of dried fenugreek leaves (kasoori methi)
3 green chillies sliced lengthways (optional)
fresh coriander to garnish
water in a jug
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