Matar Keema Recipe ???????? اسپیشل دانے دار مٹر قیمہ لاجواب ذائقے کے ساتھ I Restaurant style Keema Recipe
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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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RESTAURANT STYLE MUTTON KEEMA RECIPE | KEEMA FRY RESTAURANT STYLE
Restaurant Style Mutton Keema Recipe | Keema Fry Restaurant Style | Dhaba Style Mutton Keema | Mutton Keema Recipe | Mutton Keema Fry | Keema Recipe | Dhabewala Kheema Recipe | Mutton Keema Curry
Ingredients for Restaurant Style Mutton Keema:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Minced Meat (Keema)- 500 gms (Goat or Lamb)
Crushed Whole Spices (Garam Masala):
- Green Cardamoms- 4
- Cloves-3
- Cinnamon-2 small
- Black Cardamom-1
- Black Peppercorns- 8
Whole Spices:
- Mace-1
- Bay Leaf(cut)- 1
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 3 tsp
- Coriander Powder- 3 tsp
- Crushed Pepper- 1 tsp
- Garam Masala Powder- 1 tsp
- Kasuri Methi (Fenugreek Leaves), dry roasted and crushed- 2 tsp
Other Ingredients:
- Onion, chopped- 2 large (around 180 gms)
- Ginger, chopped- 4 tsp
- Garlic, chopped- 4 tsp (8 cloves)
- Green Chillies, chopped- 4-5 (4 tsp)
- Lemon Juice- 2 tsp
- Salt-2 tsp
- Refined Oil- 3 tbsp
- Butter- 1 tbsp
- Ginger, julienned- 2 tbsp
- Coriander Leaves, chopped- 3-4 tbsp
Preparation:
- Crush the whole spices mentioned above lightly in a mortar & pestle.
- Chop the onions & green chillies and peel and chop the ginger & garlic.
- Chop the coriander leaves for use later as garnish.
- Also julienne an inch of ginger and set it aside.
Process:
- Heat oil in a flat pan & add the crushed whole spices. Give a stir and then add the mace and bay leaf.
- Now add the chopped onions and fry on medium heat for 5 mins till the color changes.
- Add the chopped ginger, garlic and green chillies. Give a mix and then fry on medium heat for 2 mins.
- Add the minced meat (keema), Turmeric, Red Chilli and Coriander Powder & salt, mix and fry on high heat for 5-7 mins till browned and most of the water has dried up.
- Now add the crushed pepper, Garam masala powder and crushed Kasuri Methi (Fenugreek Leaves), give a mix and continue to fry on medium heat for 5-7 mins till oil separates.
- Now add 150 ml water, give a mix and cover and cook on low heat for around 15 mins till meat is tender. Remove lid and if not tender you can add more water and cover and cook for another 5-10 mins till tender.
- Add 1 tbsp butter and fry on medium heat for 2 mins.
- Now add lemon juice and garnish with julienned ginger and chopped coriander leaves. Mix and serve hot.
#restaurantstylekeema #keemarecipe #muttonkeemafry #mincedmeatrecipe #keemacurry #keemamasala #spiceeats #spiceeatsrecipes #spiceeatsmuttoncurry
KEEMA MASALA DHABA STYLE | DHABA KEEMA MASALA | MUTTON KEEMA MASALA RECIPE
Keema Masala Dhaba Style | Dhaba Keema Masala | Mutton Keema Recipe | Mutton Keema Masala Recipe | Kheema Masala Recipe | Mutton Kheema Recipe
Ingredients for Keema Masala:
- Minced meat/Keema- 500 gms
- Onions sliced- 3 medium
Paste:
- Tomatoes cubed- 2 medium
- Ginger chopped- 1 inch (10 gm)
- Garlic cloves- 7
- Green cardamom crushed- 4
- Turmeric powder- 1/2 tsp
- Red Chilli Powder- 2 tsp
- Coriander powder- 1.5 tsp
- Cumin powder- 1/2 tsp
- Garam masala powder- 1/2 tsp
- Kasuri Methi (fenugreek leaves), roasted and crushed- 1 tsp
- Ginger juliennes- 1 tbsp
- Green chillies chopped- 3
- Coriander leaves, chopped- 3 tbsp
- Salt- 1 tsp
- Oil- 3 tbsp
Preparation:
- Wash and drain the minced meat.
- Make a paste of the cubed tomatoes, ginger and garlic cloves.
- Slice the onions and cut the ginger into juliennes
- Chop the green chillies and coriander leaves.
Process:
- Heat oil in a pan or kadai.
- Add the sliced onions and fry on medium heat for around 8-10 mins till golden.
- Pour in the tomato-ginger-garlic paste, mix well and fry on medium heat for around 2-3 mins till oil separates.
- Add the turmeric, Chilli powder, coriander powder and cumin powder. Mix well and continue to fry on low heat for around 2-3 mins adding a splash of water(2-3 tbsp).
- Fry till the spices are cooked and oil separates.
- Now add the minced meat, mix well and sear on high heat for around 2-3 mins.
- Add the salt, mix well and then add the crushed cardamoms.
- Continue to fry the keema/ minced meat on high heat for another 15 mins, stirring it continuously. The keema must have got browned and coated well with the spices.
- Now add 300 ml water, mix and let it come to a boil.
- Cover and cook on low heat for around 30 mins till the meat is tender.
- Check few times in between & mix.
- Add the garam masala powder and the crushed Kasuri Methi. Mix well and cook on low for 2 mins.
- Lastly add the ginger juliennes, chopped chillies and coriander leaves. Mix and simmer for another 2 mins.
- Serve hot with naan or roti.
#keemamasala #dhabakeemamasala #muttonkeemamasala #spiceeats #spiceeatsrecipes #spiceeatsmutton #keemacurry
White Keema Karahi Recipe By Food Fuson
White Keema Karahi recipe for you today. Make it like we do and you will love it. #HappyCookingToYou
Written Recipe:
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White Qeema Karahi
Serves 4-5
Recipe in English:
Ingredients:
-Kaju (Cashew nuts) 9-10
-Badam (Almonds) 9-10
-Hari mirch (Green chillies) 9-10
-Pani (Water) 1/4 Cup or as required
-Cooking oil 3-4 tbs
-Pyaz (Onion) chopped 1 medium
-Chicken qeema (Mince) ½ kg
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Dhania (Coriander seeds) crushed ½ tsp
-Zeera powder (Cumin powder) ½ tsp
-Namak (Salt) ½ tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Garam masala powder ½ tsp
-Lemon juice ½ tbs
-Dahi (Yogurt) whisked 1/4 Cup
-Pani (Water) 1/4 Cup or as required
-Cream 3 tbs
-Kasuri meethi (Dried fenugreek leaves) 1 tsp
-Hara dhania (Fresh coriander) chopped 1 tbs
-Hari mirch (Green chilli) 1-2
-Adrak (Ginger) julienne
Directions:
-In spice mixer,add cashew nuts,almonds,green chillies,water and grind well & set aside.
-In wok,add cooking oil,onion and sauté until translucent.
-Add chicken mince and mix well until changes color.
-Add ginger garlic paste and mix well.
-Now add cashew & almond paste,mix well and cook for 2 minutes.
-Add coriander seeds,cumin powder,salt,black pepper powder,garam masala powder,lemon juice and mix well.
-Add yogurt and mix well.
-Add water and mix well,cover and cook on low flame for 8-10 minutes.
-Turn off the flame,add cream and mix well.
-Turn on the flame and cook until oil separates.
-Add dried fenugreek leaves,fresh coriander,green chili and ginger,cover and simmer on low flame for 2 minutes.
-Garnish with fresh coriander,green chili,ginger & serve!
Recipe in Urdu:
Ajza:
-Kaju (Cashew nuts) 9-10
-Badam (Almonds) 9-10
-Hari mirch (Green chillies) 9-10
-Pani (Water) 1/4 Cup or as required
-Cooking oil 3-4 tbs
-Pyaz (Onion) chopped 1 medium
-Chicken qeema (Mince) ½ kg
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Dhania (Coriander seeds) crushed ½ tsp
-Zeera powder (Cumin powder) ½ tsp
-Namak (Salt) ½ tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Garam masala powder ½ tsp
-Lemon juice ½ tbs
-Dahi (Yogurt) whisked 1/4 Cup
-Pani (Water) 1/4 Cup or as required
-Cream 3 tbs
-Kasuri meethi (Dried fenugreek leaves) 1 tsp
-Hara dhania (Fresh coriander) chopped 1 tbs
-Hari mirch (Green chilli) 1-2
-Adrak (Ginger) julienne
Directions:
-Spice mixer mein kaju,badam,hari micrh aur pani dal ker ache tarhan grind ker lein & side per rakh dein.
-Karhai mein cooking oil aur pyaz dal dein aur translucent hunay tak sauté ker lein.
-Chicken qeema dal ker rang tabdeel hunay tak ache tarhan mix ker lein.
-Adrak lehsan paste dal ker ache tarhan mix karein.
-Ab kaju & badam paste dal ker mix karein aur 2 minutes kliya paka lein.
-Dhania,zeera powder,namak,kali mirch powder,garam masala powder aur lemon juice dal ker ache tarhan mix ker lein.
-Dahi dal ker ache tarhan mix karein.
-Pani dal ker mix karein aur dhak ker halki ancch per 8-10 minutes kliya paka lein.
-Chulha bund ker dein aur cream dal ker ache tarhan mix ker lein.
-Chulha on karein aur oil alag hunay tak paka lein.
-Kasuri meethi,hara dhania,hari mirch aur adrak dal ker dhak dein aur halki ancch per 2 minutes kliya dum per rakh ein.
-Hara dhania,hari mirch aur adrak sa garnish ker ka serve karein.
Shinwari Mutton Keema Karahi Recipe By Cooking With Kawish
Today I am going to share famous Shinwari keema Karahi Recipe.
Address: Shipowner College Chowrangi North Nazimabad Karachi.
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cooking with kawish.
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