Delicious Keema Matar Recipe
Keema Matar is a famous Pakistani recipe and one of the easiest ground meat curry to make. In this recipe, I will share how to make this Keema Matar in half an hour with extra juiciness that will satisfy your palates.
For this recipe, you don’t need any lavish spices; just a few ground spices are enough to make this a delectable culinary delight.
The keema is the most frequently used dish in Pakistani culture. Its taste doesn’t feel like tangy beef karahi, but it’s like umami (a mix of sweet, salty, sour, and bitter). I often make this Keema Matar recipe on special occasions, and it’s considered one of the worthwhile options for dinner invitations.
Now Keema Matar is a versatile recipe, which means you can add potatoes, capsicum, cabbage, and a lot of other vegan items. But my homies love simple keema Matar with garlic sauce that has a delicious aroma.
Related Post: Aloo Keema Recipe
Why You Will Love Keema Matar Recipe
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Easy To Make: You don’t need to understand rocket science to make this recipe; even if you’re a novice to cooking, you can make this dish in just half an hour.
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Very Favorable Profile: It tastes more exceptional and yummy with warm chapati or roti.
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Versatile Dish: You can use Keema Matar with bread or use it in buns to make a quick beef burger. You can even use it to make paratha rolls or sandwiches.
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No Need for Additional Spices: You don’t need to go to the store to catch extra spices. Only some common ground spices, fresh tomatoes, and onions are enough to elevate the recipe’s taste.
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A High Nutritional Recipe: Because of the ground meat, this recipe has high protein, plus the peas are a high source of Vitamin C, which makes this recipe so nutritious.
What Makes Keema Matar So Special?
Living in KPK, Pakistan, I come across many beef dishes because you know KPK people are real carnivores. I have been making keema matar many times and often implement something new to this recipe to elevate its flavors.
Recently, I have found that adding imli sauce and yogurt can make this recipe a little tangy and give it a sweet profile. The yogurt improves the hues of keema and provides a delightful contrast.
Besides this, I prefer beef keema, which tastes better than lamb or goat meat. Even though beef meat is challenging to find in the UK or USA, you can use lamb meat for this recipe.
Ingredients
Here are some of the things that you will need for this recipe
- Ground Meat: You can use any meat for this recipe. No matter what type of halal meat (lamp or cow) you will use, always opt for minced and fine meat to give it more flavor.
- Oil: I’m using a refined mixture of soybean, canola, and sunflower oil. You can also use avocado or grapeseed oil.
- Onions: I’m using chopped onions for this curry; after sautéing, they will add savory depth to the curry.
- Fresh Peas: I’m using frozen peas, but you can also use fresh peas to add a crisp texture.
- Tomatoes: Chopped tomatoes are preferable; they decompose quickly in curry, spreading the taste and color. So, if you have a food processor, you must chop the tomatoes before proceeding.
- Ground Spices & Garam Masala: Ground spices are the base of any curry. I’m using the basic spices, including turmeric powder, red chili powder, and salt. Meanwhile, the Garam masala includes black pepper and cumin. Plus, I’m also using the green coriander) for adding a bitter flavor and aroma to the curry.
- Ginger & Garlic: You can use ginger garlic paste or chop it in a food processor.
- Imli Sauce & Yogurt: Imli sauce is an additional optional ingredient; I use it to balance the tangy taste. Plus, you need sweet yogurt to elevate the hues of Keema Matar.
- Potatoes: This is optional; if you like some minced potatoes on the stew, you can add them; otherwise skip this ingredient.
How To Make Keema Matar
If you’re making the Keema Matar for the first time, don’t worry! I have got you covered. Just follow the simple step-by-step process below to get the delightful curry.
- Brown The Onions: Turn up the heat in the kitchen, add 1 cup of oil to the pan, and add the chopped onions. Cook them for one minute on medium flame. Now toss zeera, green chili, and garlic ginger paste and cook until the onions turn golden.
- Add Splash Of Water & Keema Add a few drops of water to diffuse the taste of garlic and ginger, and add ground meat (keema) to the pan. Cook it for at least 3 minutes on medium flame. Stir the stew occasionally to prevent ingredients from sticking to the bottom.
- Add Tomato paste and Potatoes: If you want to add potatoes, this is the step to add them. Plus, add tomatoes and seared the keema curry for the next 5 – 7 minutes. Don’t forget to add a splash of water to soften the potatoes. Keep the heat medium.
- Add Ground Spices, yogurt, ginger imli paste, and peas, and let it simmer for 3 minutes. If the curry is too dry, don’t hesitate to add half a cup of water. Later, the water will dry up, and spices will spread a bold flavor to the curry. Keep the flame lower.
- Add Green coriander and green Chili: The last step is to add some Green coriander and a few green chili. Cover the lid, turn the heat from lower to medium, and let spices diffuse for 2 – 3 minutes.
- Ready For Garnishing: Congratulations! Your Matar Keema is now ready. Now it’s garnishing time. Sprinkle some coriander and minced garlic, squeeze some lemons, and you’re ready.
Nabeela’s Pro Tip For Keema Matar
If you’re a spice lover, here is a quick tip.
In step 4, you can add a chili sauce for an extra spicy kick. Plus, don’t forget to add the soy sauce that makes our Matar keema savory and umami-rich flavor. Both of these sauces enhance the overall flavor of the dish.
Now, the enticing aroma of keema matar fills the air, tempting your taste buds. It’s a real challenge to rein in your hunger at this point.
FAQs
Keema Matar Variations
Like other Pakistani and Indian recipes, the Keema Matar has a lot of room for variations. I have opted for the potatoes option, as my family loves potatoes.
Here are some keema matar varieties you can go for per your taste.
- Keema Aloo Matar: Add potatoes and tomatoes to the stew, making the dish more diverse.
- Keema Palak Matar: Adding the palak is another great option to alter this recipe. This iron-rich ingredient gives an additional national boost to the recipe.
- Keema Gobi Matar: You can add cauliflower (gobi) for texture and a unique flavor profile.
How To Serve Keema Matar?
Winning the heart of their family is a universal desire of every housewife. The complimentary serving with a main dish is a great chance to capture the hearts.
With the keema matar, you can serve mixed pickles, chutney, and raita salad. Roti or chapatis are a must-have with Matar Keema that you can’t ignore.
Additionally, you can serve basmati rice or pulao with the recipe. People also enjoy keema matar in buns as a burger or bread as a sandwich.
Other Keema Recipes:
Keema Matar Recipe
Ingredients
- 1 Cup Oil
- 1 Onion (chopped)
- 3 Tomatoes (chopped in the food machine)
- 0.5 KG Keema (minced meat / ground meat)
- 1 cup Frozen Peas (Matar)
- Garlic and Ginger Paste
- 4 – 5 Green Chilies
- 3 – 4 tbsp Yogurt
- 1 tbsp Turmeric powder
- 1 tbsp Red Chili powder
- 1 tbsp Salt (As per your taste)
- A pinch of Cumin (Zeera)
- A pinch of Black pepper
- 2 tsp Green coriander
- Ginger imli paste (optional)
- Potatoes (optional)
Instructions
- dd 1 cup of oil to a pan, sauté the chopped onions, and cook on a medium flame. Also, toss the cumin (zeera), green chili, and garlic ginger paste.
- Stir for a minute until the onions turn golden. Now add the keema (Ground beef) to the pan and a splash of water. Leave it for at least 3 minutes, and use the spatula to stir the stew and to avoid lumps.
- Add the chopped tomatoes and potatoes, cover the lid, and keep the flame medium. Here, you have to wait for 5 – 6 minutes. Add a few drops of water again to prevent the ingredients from sticking to the bottom.
- Reduce the heat and toss in ground spices, garam masala, peas, yogurt, and ginger-tamarind paste. Give the stew a good stir, cover with a lid, and let the spices and flavors meld for 3 minutes. If the keema seems too dry, add half a cup of water.
- Add the green coriander and chopped green chili to the curry and wait 2 more minutes. Now, keep turning the flame from lower to medium.
- Taste the keema and adjust the salt according to your taste. Now, your recipe is ready to serve. Garnish it with lemons, chopped ginger, coriander, and green chilis.
