Best Keema Matar Recipes

VEGETARIAN KEEMA MATAR WITH CUCUMBER RAITA

Steps:

• Prepare Raita: Drain excess liquid from cucumber and blot with paper towel. In medium bowl, mix together yogurt, cucumber, mint, onion, if using, and cumin. Cover and refrigerate for 1 hour or up to 1 day. To serve, garnish with additional chopped cucumber and paprika, if desired.
• Heat oil in a large non-stick skillet over medium heat. Add onion; cook, stirring occasionally, for 6 minutes or until soft. Stir in garlic, ginger and green chile; cook for 1 minute, stirring often.
• Stir in tomatoes and ground round, breaking up with a spoon. Stir in coriander and cumin. Cook, stirring, for 2 minutes. Stir in peas. Cover, reduce heat and cook for 5 minutes.
• Stir in lemon juice, garam masala and dried chile peppers, if desired. Before serving, stir in fresh coriander. Serve with basmati rice and Raita.

KEEMA MATAR

Steps:

• Heat a skillet over medium-high heat. Stir in the ground lamb, and cook until browned and crumbly, about 5 minutes. Drain off excess grease, and set meat aside. Heat vegetable oil in the same skillet, and stir in onion; cook and stir until the onion begins to brown, about 3 minutes. Stir in garlic, and continue cooking 1 minute more.
• Stir the cooked lamb back into the skillet along with the tomato paste, curry paste, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in peas, cover, and simmer 5 minutes more. Pour into a serving dish and garnish with cilantro.

KEEMA MATAR (GROUND MEAT AND PEAS)

Steps:

• Brown meat in a large skillet, using a spoon to break up clumps.
• When pan becomes moist, add garlic, curry powder, cinnamon, ginger and salt.
• Cook, stirring, until meat is cooked, continuing to break it up into crumbles.
• Add peas and cook, stirring, just until peas are thawed and heated through.
• Remove cinnamon stick before serving.

KEEMA MATAR - INDIAN MINCED CHICKEN AND PEAS

Steps:

• Mix ground chicken with cumin, garlic, ginger, red pepper, and tomato paste.
• Heat the oil on high heat in a large skillet and cook the onion until it begins to brown.
• Add the chicken and cook until done.
• Add the peas and cook until they are heated through and softened.
• Add salt to taste.
• Serve with rice and garnish with chopped cilantro and hard-boiled eggs.

MATAR KEEMA (GROUND MEAT AND PEAS)

Steps:

• In a heavy frying pan, heat the oil, and add onions, ginger, and garlic. Cook until golden. Next, add the spices and stir-fry an additional 1-2 minutes. Slowly add yogurt, cook 1-2 minutes. Add tomatoes and fry until the tomatoes have formed into a paste. Raise heat and add meat; fry, making sure that it does not form into lumps. Add water; let meat simmer 45 minutes, covered. Occasionally stir mixture. Add peas and cook 3-4 minutes. To serve, garnish with onions. *Sliver 1 onion and soak in 2 cups water and 2 teaspoons salt for 1-2 hours. Drain well and combine with 2 tablespoons lemon juice and sprinkle with black pepper.

KEEMA MATAR (INDIAN GROUND LAMB & PEAS IN YOGURT)

Steps:

• Slice 2 inches of ginger thinly; julienne remaining 1 1/2 inches. Put garlic, sliced ginger, 2 tsp. garam masala, turmeric, and 1/2 cup water into a blender and puree to a wet paste. Set aside. Heat ghee in a large cast-iron skillet over medium-high heat. Add coriander, cumin, chiles, and bay leaf. Stir until fragrant and beginning to brown, about 1 minute. Stir in the onion and season with salt and pepper. Cook lightly until golden, 6-7 minutes. Add reserved spice paste and tomato paste; cook, stirring constantly, until mixture is caramelized, 3-4 minutes. Add meat and cook, stirring and breaking up into small pieces, until browned and cooked through. Add plum tomatoes and cook, stirring occasionally, until softened, about 3 minutes more. Remove skillet from heat and stir in julienned ginger, remaining garam masala, yogurt, peas, and cilantro. Season with salt and pepper. Serve immediately with rice or flatbread.