Keema Matar Recipe | Step by Step

Do you also find ground beef and pea curry a surprising satisfaction; it is suitable for cooking and is very forgiving when used in any recipe. Keema Matar is the most common ground beef and peas in India, originating in India and Pakistan.
The word keema usually means minced meat (beef, lamb, lamb, or chicken). It is also spelled as values and is considered terrible by some. Rain means green beans. So when beef and peas are cooked in Indian-style tomato and onion sauce, it is called keema matar. In winter, when fresh peas are plentiful, they are a must for non-vegetarian households in India.

Tips to make keema matar

  • Use 20% fat from ground beef or ground lamb/mutton, as minced curry requires less fat. Avoid high-fat ground beef because it will give off an unpleasant greasy smell. However, the roasting spices we use in our curry are very aromatic, which of course can mask a little bit of the aroma of ground beef. Check out this article to learn more about buying ground beef.
  • Make sure that the peas are fresh and not from refrigerated peas. If the peas are not in season, cook the peas individually until soft, then add the broth.
  • Use roasted fennel and coriander for the best flavor, so always keep a bowl of pre-cooked ground and roasted spices for daily cooking. You can find the baking details of cumin and coriander in the instructions of the recipe card.

What to serve along?

Keema matar is suitable for all types of Indian bread, but I think garlic scones are the best choice. Don’t let keema get too dry. As shown in the picture above, a light broth is the best because it hydrates the naan and does not produce dry thorns. Regular basmati rice or lime Keema is good. Usually, in Indian households, rice and naan are served with keema matar.

How to make keema matar?

  • The delicious keema starts with fried glitter. (However, you can also buy fried onions in stores. In this case, fry the spices first, and then add the crushed fried onions.)
  • Be sure to slice the onion into thin slices. Fry the onions over medium heat, stirring often, until the onions are evenly fried.
  • Note that the onion is only golden yellow, not too dark or burnt.
  • Once the onion is golden brown, add the spices. Reduce the heat to a minimum and add spices. Let the spices explode for a few seconds, then mix them with the tomatoes.
  • Stir evenly, cover the pot and cook on medium heat for 2-3 minutes, until the tomato water is dry and you will see some oil on the sides of the pot.
  • You can also use chopped tomatoes in the recipe, I just stirred the tomatoes into a raw tomato puree. (I find the texture of tomato puree is better than sliced ​​tomatoes.)
  • Add minced meat and milk. Stir well and cover the pot again. Cook over medium heat for 5 minutes.
  • Add peas (rain) to keema. Cover the lid and cook for another 7-10 minutes, until the peas are soft. Adjust the heat as needed.
  • It is best to use boiled peas for refrigeration, as out-of-season peas may take a long time to cook. I used frozen peas and they became mushy soon. At this time, you can also add small pieces of potatoes to the minced meat to make Aloo Keema.
  • The ground beef and peas are cooked. I will cook the ground beef at a high temperature for 1 minute, stirring constantly to melt some of the onions.
  • If you like a little broth in Keema, add about-1 cup of water, boil the curry, and simmer for 5 minutes. If you like dried Keema matar, just garnish with ginger, coriander and chili.

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