Prepare to embark on a mouthwatering adventure that will transport your taste buds straight to the vibrant streets of India! Keema Matar isn't just a dish; it's a passionate dance of minced meat and green peas, choreographed with aromatic spices that will make your kitchen come alive with irresistible fragrances. Whether you're a seasoned cook or a curious food enthusiast, this recipe promises to turn an ordinary meal into an extraordinary culinary experience that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 lb minced meat (beef or lamb)
- 1 cup green peas
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- Fresh coriander for garnish
Instructions
- Heat oil in a large heavy-bottomed pan or kadai over medium-high heat. Add cumin seeds and let them sizzle for 30 seconds until they become fragrant and slightly darker.
- Add finely chopped onions and sauté until they turn golden brown and translucent, approximately 5-6 minutes. Stir continuously to prevent burning.
- Incorporate ginger-garlic paste and green chilies. Sauté for 2-3 minutes until the raw smell disappears and the mixture becomes aromatic.
- Add chopped tomatoes and cook until they break down and form a thick, soft paste, about 4-5 minutes. The oil will start to separate from the tomato mixture.
- Add minced meat and break it down using a spatula. Cook on high heat, stirring frequently to prevent clumping and ensure even browning.
- Sprinkle coriander powder, turmeric powder, garam masala, and salt. Mix thoroughly to coat the meat with spices and cook for 8-10 minutes.
- Add green peas and mix well. Cover the pan and let it simmer on low heat for 10-12 minutes, allowing the meat to cook completely and peas to become tender.
- Uncover and cook for an additional 2-3 minutes to evaporate any excess moisture, creating a slightly dry consistency.
- Taste and adjust seasoning if needed. Garnish with freshly chopped coriander leaves.
- Serve hot with steamed rice, naan, or paratha. Enjoy your spicy Keema Matar!
Tips
- Choose high-quality, lean minced meat for the best texture and flavor.
- Use fresh whole spices and toast them briefly to enhance their aromatic profile.
- Cook the meat on high heat initially to achieve a beautiful caramelization.
- Don't rush the onion-sautéing process; golden-brown onions are key to deep flavor.
- Keep stirring the meat to prevent clumping and ensure even cooking.
- Use fresh green peas for a burst of sweetness and vibrant color.
- Let the dish rest for 5-10 minutes after cooking to allow flavors to meld.
- Garnish with fresh coriander just before serving for a pop of freshness.
Nutrition Facts
Calories: 1238kcal
Carbohydrates: 50g
Protein: 84g
Fat: 78g
Saturated Fat: 24g
Cholesterol: 240mg
