Keema Matar Recipe
I absolutely love this keema matar recipe because it’s packed with bold, aromatic spices that transport my taste buds straight to a vibrant spice market, giving me that cozy, home-cooked vibe I crave after a long day. Plus, it’s super versatile and pairs perfectly with rice or naan, making it ideal for whipping up a satisfying meal to impress friends at a casual dinner gathering or just myself on a cozy night in.
The dish I adore for its delightful combination of minced meat and zippy peas is Keema Matar. With minced beef or lamb, the aromatic spices of garam masala and cumin, and the all-important fresh green peas, this recipe offers a delightful and protein-rich bowl of comfort.
Ingredients
Beef or Lamb: Copious in protein, they make the backbone of this hearty dish, endowing it with deep flavor.
Green Peas: They add a touch of sweetness, and they’re a good source of fiber, vitamins, and minerals.
Onion: Delivers a sweet and aromatic depth, yielding a hint of natural sweetness in cooked dishes, along with some superb texture.
Garlic: Boosts the immune system, contributes an intense aroma and a deep, rich, and savory taste.
Garam Masala: A warming blend of spices that enriches the dish with aromatic complexity.
Provides a vibrant color and an earthy flavor; is known for its anti-inflammatory properties.
Turmeric
Provide acidity to balance flavors, and are high in vitamins A and C: tomatoes.
Ingredient Quantities
- 500g ground beef or lamb
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 green chilies, finely chopped
- 2 tomatoes, finely chopped
- 1 cup green peas (fresh or frozen)
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- Salt to taste
- Fresh cilantro leaves for garnish
- Lemon wedges for serving
Instructions
1. In a large skillet, over medium heat, warm the vegetable oil. Stir in the onion, which should be chopped finely, and sauté until it achieves a golden-brown hue.
2. To the pan, add the garlic, ginger, and green chilies, all of which should be minced, grated, and chopped, respectively. Cook these aromatics for 1 to 2 minutes, or until they become fragrant.
3. Add the spices: ground coriander, ground cumin, ground turmeric, garam masala, and red chili powder. Take about 1 minute to cook the spices.
4. Add the pan’s contents—ground beef or lamb—to the beef’s panorama. Break apart the beef with a spoon—actually a wooden spoon, which is traditional for this dish and useful because it will not conduct heat and will not scratch nonstick pans. Cook the beef until it is nicely browned and fully cooked through.
5. Add the diced tomatoes to the skillet. Sauté them for at least 5 minutes, or until they are soft and mostly blended into the mixture.
6. Combine the green peas with the meat mixture; mix them in evenly.
7. Taste and add salt as necessary. Next, cover the pan, reduce the heat, and allow the mixture to simmer for about 10 minutes. Stir occasionally to keep the mixture from sticking to the bottom of the pan.
8. Take off the cover and turn the burner up to medium. If the liquid seems too plentiful, you can allow it to reduce for a few minutes—up to 5 minutes is typical. Then, turn the heat back down to low to keep the contents warm. And if you’re having a hard time choosing between varieties, remember to save some of that space for the personality-boosting black-eyed peas.
9. Sample the keema matar and adjust the seasoning if necessary.
10. Top with fresh cilantro leaves and serve with lemon wedges on the side. Enjoy with rice or Indian bread of your choosing.
Equipment Needed
1. Large skillet
2. Stove
3. Wooden spoon
4. Knife
5. Cutting board
6. Grater
7. Measuring spoons
8. Mixing spoon
9. Lid for skillet
FAQ
- What type of meat is best for Keema Matar?You can prepare the dish with either ground beef or lamb, your choice. Both meat options yield excellent outcomes.
- Can I use pre-ground spices instead of freshly ground for this recipe?Indeed, it is acceptable to use pre-ground spices such as coriander, cumin, and garam masala; they are perfectly fine and supremely convenient for a speedy preparation.
- How spicy is Keema Matar?You can change the spice level by adjusting the amount of green chilies and red chili powder. Use less for a milder dish, or more if you like your food to have fire.
- Can I use canned peas instead of fresh or frozen?For best texture and flavor, use fresh or frozen peas; however, you can use canned peas in a pinch. Drain them well.
- How long can I store leftovers?Keema Matar can be stored in the refrigerator for up to 3 days and in the freezer for up to 1 month.
- Is this dish gluten-free?Indeed, Keema Matar is naturally gluten-free, provided that all of the components and seasonings are scrutinized for any gluten that may have been added.
- Can I make this recipe vegetarian?For a vegetarian equivalent, consider using plant-based ground meat alternatives or crumbled paneer or cooked lentils as substitutes.
Substitutions and Variations
Ground beef or lamb: For a different flavor and texture, substitute ground turkey or chicken.
Cooking oil: For a different flavor profile, use olive oil or ghee.
Substitutes for green chilies: Use jalapeños or leave them out for less heat.
If fresh tomatoes are unavailable, use canned tomatoes or tomato puree.
Red chili powder: Replace with paprika for a milder spice or cayenne pepper for an increased level of heat.
Pro Tips
1. Spice Blooming: To intensify the flavor of the spices, make sure to gently “bloom” them by cooking them briefly with the onions until they release their aroma. This step helps in drawing out the essential oils in the spices, enhancing the overall taste.
2. Tomato Purée Option: If you prefer a smoother texture, consider using tomato purée instead of chopped tomatoes. This will create a more cohesive sauce and can balance the spice levels more evenly throughout the dish.
3. Pea Variation: If using frozen peas, rinse them under warm water to thaw slightly before adding them to the skillet. This ensures they cook evenly and stay vibrant green.
4. Herbaceous Finish: For an extra burst of freshness, add a handful of finely chopped mint leaves along with cilantro. The combination of herbs will add a bright and aromatic finish to the dish.
5. Resting Period: Allow the keema matar to rest for a few minutes after cooking. This helps the flavors meld together better and makes the dish even more flavorful when served.
Keema Matar Recipe
My favorite Keema Matar Recipe
Equipment Needed:
1. Large skillet
2. Stove
3. Wooden spoon
4. Knife
5. Cutting board
6. Grater
7. Measuring spoons
8. Mixing spoon
9. Lid for skillet
Ingredients:
- 500g ground beef or lamb
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 green chilies, finely chopped
- 2 tomatoes, finely chopped
- 1 cup green peas (fresh or frozen)
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- Salt to taste
- Fresh cilantro leaves for garnish
- Lemon wedges for serving
Instructions:
1. In a large skillet, over medium heat, warm the vegetable oil. Stir in the onion, which should be chopped finely, and sauté until it achieves a golden-brown hue.
2. To the pan, add the garlic, ginger, and green chilies, all of which should be minced, grated, and chopped, respectively. Cook these aromatics for 1 to 2 minutes, or until they become fragrant.
3. Add the spices: ground coriander, ground cumin, ground turmeric, garam masala, and red chili powder. Take about 1 minute to cook the spices.
4. Add the pan’s contents—ground beef or lamb—to the beef’s panorama. Break apart the beef with a spoon—actually a wooden spoon, which is traditional for this dish and useful because it will not conduct heat and will not scratch nonstick pans. Cook the beef until it is nicely browned and fully cooked through.
5. Add the diced tomatoes to the skillet. Sauté them for at least 5 minutes, or until they are soft and mostly blended into the mixture.
6. Combine the green peas with the meat mixture; mix them in evenly.
7. Taste and add salt as necessary. Next, cover the pan, reduce the heat, and allow the mixture to simmer for about 10 minutes. Stir occasionally to keep the mixture from sticking to the bottom of the pan.
8. Take off the cover and turn the burner up to medium. If the liquid seems too plentiful, you can allow it to reduce for a few minutes—up to 5 minutes is typical. Then, turn the heat back down to low to keep the contents warm. And if you’re having a hard time choosing between varieties, remember to save some of that space for the personality-boosting black-eyed peas.
9. Sample the keema matar and adjust the seasoning if necessary.
10. Top with fresh cilantro leaves and serve with lemon wedges on the side. Enjoy with rice or Indian bread of your choosing.