Delicious Keema Matar Recipe
In the realm of Pakistani cuisine, Keema Matar is a beloved recipe that effortlessly combines the richness of ground meat with the subtle flavor of peas. This straightforward dish can be prepared in under half an hour to tantalize your taste buds. What’s more, it requires minimal spices, yet yields a delectable outcome that will leave you craving for more. The simplicity of Keema Matar is part of its charm, allowing it to become a staple at Pakistani gatherings and special occasions. When I host dinner parties, this recipe is often the star of the show, impressing guests with its unique umami flavor that defies comparison to traditional beef karahi. While some may opt for more adventurous variations, my friends swear by the classic combination of Keema Matar with a rich garlic sauce that’s simply irresistible.
Why You Will Love Keema Matar Recipe
This mouthwatering Keema Matar dish is surprisingly easy to prepare, requiring no expertise beyond basic cooking skills. In fact, you can have it ready in just half an hour! The combination of tender ground meat and succulent peas is a match made in heaven, and when served with warm chapati or roti, the flavors truly come alive.The versatility of this recipe is another major plus – use it as a filling for bread, or turn it into a quick beef burger by serving it on a bun. You can even incorporate it into paratha rolls or sandwiches for a satisfying meal on-the-go. And the best part? You won’t need to venture out to buy any special spices; just rely on some common ground spices, fresh tomatoes, and onions to elevate the flavor.As an added bonus, this recipe packs a nutritional punch thanks to its high protein content from the ground meat, as well as the Vitamin C-rich peas. It’s a dish that’s both delicious and good for you – what more could you ask for?
What Makes Keema Matar So Special?
Living in Khyber Pakhtunkhwa, Pakistan, I’ve had the pleasure of indulging in a plethora of beef-based dishes, a testament to the region’s affinity for meat-centric cuisine. One dish that has consistently captured my attention is keema matar, a recipe I’ve refined through repeated experimentation and innovation. My most recent discovery? The judicious addition of imli sauce and yogurt, which imbues the dish with a tangy sweetness and a delightful textural contrast courtesy of the yogurt’s creamy profile. Furthermore, I’m convinced that beef keema is the superior choice compared to lamb or goat meat, its richer flavor profile making it an excellent substitute for those who find beef scarce in regions like the UK or USA.
How To Make Keema Matar
When embarking on your first Keema Matar cooking adventure, fear not! I’ve got you covered with a straightforward, step-by-step guide to yield a delectable curry.First, heat up the pan by adding 1 cup of oil and sautéing chopped onions for one minute over medium flame. Next, add zeera, green chili, and garlic-ginger paste; cook until the onions turn golden. This aromatic base will form the foundation of your Keema Matar.To balance the flavors, introduce a few drops of water to diffuse the pungency of the garlic and ginger, then add ground meat (keema) to the pan. Cook for at least 3 minutes over medium flame, stirring occasionally to prevent ingredients from sticking to the bottom of the pan.The next steps involve adding tomato paste and potatoes (if desired), followed by a splash of water to soften the potatoes. Continue cooking for 5-7 minutes, ensuring the curry remains moist.To add depth and creaminess, incorporate ground spices, yogurt, ginger-imli paste, and peas; let it simmer for 3 minutes. If the curry seems too dry, don’t hesitate to add half a cup of water – it will eventually evaporate, allowing the spices to intensify their bold flavor. Reduce the heat to a low flame.Finally, finish by adding green coriander and green chili, covering the lid, and letting the spices diffuse for 2-3 minutes over medium heat.Congratulations! Your Matar Keema is now ready for garnishing. Sprinkle some coriander and minced garlic, squeeze a bit of lemon juice, and you’re all set!
Nabeela’s Pro Tip For Keema Matar
For those who crave a bold flavor, here’s a secret to elevate the Matar keema experience. In the fourth step, incorporate chili sauce for an intense spicy kick that will leave you wanting more. The addition of soy sauce also deserves recognition as it adds a depth of umami-ness to the dish, taking its savory profile to new heights. These two sauces work in harmony to amplify the overall flavor of the Matar keema. As the aromatic scent of the finished dish wafts through the air, your taste buds will be tantalized, making it increasingly difficult to resist the urge to indulge.
FAQs
While it’s technically possible to substitute chicken for ground meat in Keema Matar, I would caution against doing so as it can alter the dish’s authentic flavor profile. Instead, stick with traditional options like lamb or beef to preserve the recipe’s essence.
As for cooking time, this straightforward recipe requires only a half hour to prepare, assuming you’re not adding potatoes. If you do choose to include them, be prepared to add an extra 4-5 minutes to ensure they’re cooked to your liking.
When it comes to peas, I strongly advise using frozen varieties over fresh ones. Fresh green peas are notoriously delicate and may break down during the cooking process, whereas frozen peas retain their shape beautifully within the curry.
Keema Matar Variations
One of the most appealing aspects of Keema Matar is its adaptability, allowing for various twists to suit individual tastes. For my family, adding potatoes has become a staple variation that we thoroughly enjoy. However, there are numerous ways to modify this recipe to make it your own.
If you’re looking to mix things up, consider incorporating some of the following options:
• Keema Aloo Matar: This variety combines the original stew with the added richness of potatoes and tomatoes, making for a more complex flavor profile.
• Keema Palak Matar: The addition of palak not only adds an iron-rich boost but also provides a new layer of depth to the dish.
• Keema Gobi Matar: Cauliflower (gobi) brings a delightful texture and distinct flavor that complements the overall taste of the stew.
How To Serve Keema Matar?
For many housewives, winning over their family’s hearts is a cherished goal. One effective way to achieve this is by serving a delicious and well-rounded meal that leaves everyone satisfied. Keema Matar offers the perfect opportunity to do so.
To elevate the dish, consider pairing it with an assortment of condiments like mixed pickles, chutney, and raita salad. A warm serving of roti or chapatis is also a must-have, as it complements the flavors of Matar Keema beautifully.
Alternatively, you can serve basmati rice or pulao alongside the recipe for a more filling meal. Additionally, some people enjoy having Keema Matar in buns, transformed into a tasty burger, or wrapped in bread to create a satisfying sandwich.
Keema Matar Recipe
Keema Matar is a beloved Pakistani recipe and a staple in many Indian households. This ground meat curry is incredibly easy to prepare and can be ready in under 30 minutes. In this recipe, I’ll share my secrets for achieving extra juiciness that will leave your taste buds wanting more.
Instructions
In a pan, heat 1 cup of oil over a medium flame. Add the chopped onions and sauté until they turn golden. Next, add the cumin, green chili, and garlic-ginger paste and stir for a minute to combine the flavors. Then, introduce the ground beef (keema) and a splash of water into the pan. Let it simmer for at least 3 minutes, stirring occasionally with a spatula to prevent lumps from forming. After that, add the chopped tomatoes and potatoes, cover the lid, and continue cooking on medium heat for 5-6 minutes. To avoid ingredients sticking to the bottom, add a few drops of water as needed. Once the mixture is simmering well, reduce the heat and stir in ground spices like garam masala, peas, yogurt, and ginger-tamarind paste. Let the flavors meld together for an additional 3 minutes. If the keema appears too dry, add half a cup of water to balance it out. Next, add the green coriander and chopped green chili, and let it simmer for another 2 minutes while adjusting the heat from low to medium. Finally, taste the keema and adjust the salt according to your preference. Once ready, garnish with lemons, chopped ginger, coriander, and green chilies.
