Get ready to dive into the rich, flavorful world of Keema Matar! This beloved North Indian dish combines seasoned ground meat and tender green peas, creating a comforting and delicious experience that's been cherished for generations. The key is balancing the aromatic spices and cooking method to ensure the meat is nicely crumbly and the peas retain a satisfying bite. Garnished with fresh cilantro, Keema Matar is a versatile dish that can be enjoyed with Indian breads or rice. It's a family favorite that's sure to bring everyone to the table – and if you keep reading, you'll discover even more about this mouthwatering culinary delight.
Key Takeaways
- Keema Matar is a classic North Indian dish featuring spiced ground meat (lamb or beef) and green peas, often served with Indian breads or rice.
- The dish has roots in the Mughal era and has gained popularity across South Asian cuisine, becoming a cherished family meal.
- The key to a successful Keema Matar lies in balancing the spices and cooking technique, ensuring the ground meat is crumbly and the peas retain a bite.
- Keema Matar provides a nutritious and comforting flavor profile, with ground meat offering protein and spices like cumin and coriander providing health benefits.
- The dish can be customized to personal preferences, with options to adjust spice levels, add creaminess, or experiment with different spices for enhanced flavor.
History
Originating from the Indian subcontinent, Keema Matar is a beloved dish that's been enjoyed for centuries. This fragrant and flavorful ground meat and pea curry has roots stretching back to the Mughal era, when the blend of aromatic spices and tender morsels became a staple across the region. To accompany Keema Matar, many enjoy a refreshing mango lassi recipe, made with yogurt, mango, and a touch of cardamom. This creamy and sweet drink provides the perfect balance to the warm and savory flavors of the curry. The combination of Keema Matar and mango lassi is a classic and cherished meal in Indian cuisine.
As the dish spread, it adapted to local tastes and ingredients, transforming into the delicious version we know and love today.
Over time, Keema Matar has become a cherished part of South Asian cuisine, transcending cultural boundaries. It's a comforting dish that brings families and communities together, with each household having its own unique recipe passed down through generations.
Whether it's a special occasion or a weeknight meal, Keema Matar continues to delight and nourish people around the world, preserving the rich culinary heritage of its origins.
Recipe
Keema Matar is a classic North Indian dish that combines ground meat (usually lamb or beef) with green peas in a flavorful tomato-based sauce. This dish is a popular comfort food that's easy to prepare and can be enjoyed with various Indian breads or rice.
The key to a delicious Keema Matar is the perfect balance of spices and the right cooking technique. The ground meat should be cooked until it has a crumbly, almost dry texture, and the peas should be tender but still retain their bite.
Ingredients:
- 500g ground lamb or beef
- 2 tablespoons oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder (or to taste)
- 1 can (400g) diced tomatoes
- 250g green peas (fresh or frozen)
- Salt to taste
- Chopped cilantro for garnish
In a large skillet or wok, heat the oil over medium-high heat. Add the ground meat and cook, breaking it up with a wooden spoon, until it's browned and crumbly, about 8-10 minutes. Remove the meat from the pan and set aside.
In the same pan, add the onions and sauté until they're translucent, about 5 minutes. Add the garlic and ginger and cook for another minute, until fragrant. Stir in the cumin, coriander, garam masala, and chili powder, and cook for 2-3 minutes to toast the spices.
Add the cooked meat back to the pan, along with the diced tomatoes and their juices. Bring the mixture to a simmer and cook for 10-15 minutes, until the sauce has thickened.
Add the green peas and continue cooking for another 5-7 minutes, until the peas are tender. Season with salt to taste.
Garnish the Keema Matar with chopped cilantro and serve hot with naan, roti, or basmati rice. For best results, allow the dish to rest for 10-15 minutes before serving to allow the flavors to meld together.
Cooking Steps
First, heat up some oil in a pan.
Then, toss in the chopped onions and let them sizzle until they're nice and golden.
Next, add in the ground spices and let their aromas fill the air before throwing in the juicy tomatoes and fresh green peas.
Step 1. Heat Oil in Pan
Begin by heating a large pan over medium heat.
Once the pan is nice and toasty, it's time to add a splash of oil. Swirl the pan to coat the surface evenly. You want the oil to shimmer and dance, but not smoke. This is the perfect temperature to start cooking. If you prefer a richer flavor, consider using higher fat content butter for added depth in your dish.
Now, take a deep breath and inhale that wonderful aroma! The oil should be hot enough to sizzle when you add your ingredients.
Carefully place the keema (ground meat) into the pan and use a spatula to break it up into smaller pieces. Cook the meat, stirring occasionally, until it's nicely browned. This will help develop that rich, savory flavor we're going for.
Once the meat is cooked through, it's time to move on to the next step.
Keep an eye on the heat and adjust as needed to ensure everything cooks evenly and doesn't burn. You're doing great so far!
Step 2. Add Onions
After you've browned the keema, it's time to add the onions. Grab a sharp knife and start slicing those onions up nice and thin. Don't be afraid to let those tears flow – that just means the onions are doing their job!
Once they're all chopped up, toss them into the hot pan with the keema. Give it a good stir and let those onions sizzle away.
As the onions cook, they'll start to turn a lovely golden-brown color. Keep stirring every now and then to make sure they don't burn. You'll know they're ready when they're nice and soft and the edges are crispy. The aroma will fill your kitchen, making your mouth water in anticipation of that delicious keema matar!
Now that the onions are perfectly cooked, it's time to move on to the next step. Get ready to add the rest of the spices and bring all the flavors together in this tasty dish.
Step 3. Add Ground Spices
With the onions nicely browned, you'll want to add the ground spices. This is where the real flavor magic starts to happen! First, add in your garam masala – that's a delightful blend of warm spices that'll give your keema matar an authentic Indian twist. Go ahead and give it a generous sprinkle, maybe about a teaspoon or two.
Next, stir in some ground coriander and cumin. These earthy spices complement the garam masala beautifully and help build layers of flavor. Use around half a teaspoon of each.
Don't forget the turmeric either – just a pinch or two will lend a lovely golden hue to the keema.
As you stir the spices in, you'll start to smell them toasting and releasing their fragrant oils. This is when the kitchen really comes alive with mouthwatering aromas!
Give everything a good mix to ensure the spices are evenly distributed throughout the meat and onions. Now you're ready for the next step – adding the tomatoes!
Step 4. Add Tomatoes
Now that the aromatic spices have been incorporated, it's time to add the tomatoes. Grab a couple of juicy tomatoes and dice them up into bite-sized pieces. Toss the diced tomatoes right into the sizzling pan.
As the tomatoes hit the heat, they'll release their tangy, tomatoey goodness, blending with the warm spices. Use a wooden spoon to gently stir the tomatoes, allowing them to mingle with the other ingredients. The tomatoes will soften and break down, creating a delicious, saucy base for the keema matar.
Let the flavors meld together for a few minutes, allowing the tomatoes to fully integrate. This infusion of tomatoes will add a lovely color and a touch of acidity to balance out the richness of the dish.
Get ready, because the flavors are about to explode in your mouth!
Step 5. Add Green Peas
Next, add the green peas to the sizzling pan. They'll bring a pop of color and fresh flavor to the dish. Carefully pour in the frozen peas, making sure they sizzle and dance as they hit the hot oil.
Not only do green peas enhance the dish's visual appeal, but they also provide antioxidants that can combat oxidative stress, contributing to overall health antioxidants that combat oxidative stress.
Stir them in gently, allowing them to coat evenly with the fragrant spices. Let the peas warm through, about 2-3 minutes, until they're tender but still maintain a slight bite. The vibrant green will contrast beautifully with the browned ground meat.
Keep an eye on the pan, stirring occasionally, to prevent the peas from overcooking. You want them to be perfectly tender, not mushy. Their sweet, garden-fresh taste will complement the savory keema perfectly.
Get ready for the mouthwatering aroma to fill your kitchen as the peas mingle with the other flavors. Can't you just picture how delicious this will be?
Final Thoughts
Keema Matar is a delicious and versatile dish that you can easily prepare at home. Now that you've added the green peas, it's time to give your Keema Matar a final touch. Serve it hot, garnished with fresh cilantro and a squeeze of lemon juice.
The combination of the spiced ground meat, the tender peas, and the bright herbal notes will make your taste buds dance with joy.
Don't be afraid to experiment with the spices – you can adjust the heat level to suit your preferences. If you want a creamier texture, stir in a dollop of yogurt or a splash of cream.
And if you have any leftovers, they make an excellent filling for stuffed flatbreads or a tasty topping for a baked potato.
Keema Matar is a dish that's sure to become a family favorite, so savor every bite and enjoy the comforting flavors of this delightful dish.
Frequently Asked Questions
Is Keema Matar Vegetarian or Non-Vegetarian?
Keema matar is a delicious dish, but it's not a vegetarian one.
That's because it's made with minced meat, usually lamb or beef. So if you're a vegetarian, you'll want to steer clear of this tasty treat.
But don't worry, there are lots of other yummy vegetarian dishes you can enjoy instead! Just ask your family or friends for some recommendations, and you're sure to find something you'll love.
Can I Make Keema Matar With Ground Chicken Instead of Lamb?
Absolutely! You can absolutely make keema matar with ground chicken instead of lamb.
Chicken is a great substitute and will give the dish a lovely, delicate flavor. Just be sure to adjust the cooking time as chicken cooks faster than lamb.
Follow the same basic recipe, but keep a close eye on the chicken as it simmers to ensure it doesn't overcook.
With a few simple tweaks, you'll have a tasty keema matar using chicken in no time!
How Do I Adjust the Spiciness of Keema Matar?
To adjust the spiciness of your dish, you can play around with the amount of spices you use.
Start with a smaller amount of chili powder or cayenne pepper, then taste and add more if you'd like it spicier.
You can also balance out the heat with cooling ingredients like yogurt or lemon juice.
Don't be afraid to experiment until you find the perfect spice level for your taste buds!
Can I Freeze Leftover Keema Matar?
Yes, you can absolutely freeze that leftover Keema Matar!
Just let it cool completely, then scoop it into airtight containers or bags.
It'll stay fresh and tasty in the freezer for up to 3 months.
When you're ready to enjoy it again, simply thaw it in the fridge overnight and reheat it on the stovetop.
Easy peasy! Your future self will be so grateful to have that delicious Keema Matar ready to go.
Is Keema Matar Gluten-Free?
Absolutely! Keema matar is typically gluten-free, which means it's safe for folks who can't have gluten in their diets.
The main ingredients – ground meat, peas, and spices – don't contain any wheat or other gluten-containing grains.
Just double-check the labels on any packaged ingredients to be sure there's no hidden gluten.
Otherwise, you can enjoy this tasty dish without worry! It's a great option for gluten-free eaters looking to try new and flavorful recipes.
Priya is the spice queen of Cook if Ya, specializing in vibrant Indian street food and traditional meals. Her recipes are full of bold flavors and colorful spices, bringing the excitement of Indian markets to your home kitchen. She loves to show how simple, everyday meals can be elevated with the right blend of spices.
