KEEMA MATAR MASALA | KEEMA MATAR RECIPE | MUTTON KEEMA CURRY RECIPE

Keema Matar Masala | Keema Matar Curry | Keema Matar Recipe | Mutton Keema Recipe | Mutton Keema Curry Recipe | Keema Recipe | Mince Meat with Green Peas | Mutton Keema Recipe | Spice Eats Keema Curry

Ingredients for Keema Matar Masala:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Minced Meat (Keema)- 500 gms (Goat or Lamb)

Whole Spices:
- Green Cardamom- 5
- Cloves- 5
- Cinnamon-2
- Cumin seeds-1/2 tsp
- Black Cardamoms-2
- Peppercorns-8-10
- Red Chillies-3

Spice Powders:
- Turmeric- 1/2 tsp
- Red Chilli Powder- 1 tsp
- Kashmiri Chilli Powder- 1 tsp
- Coriander Powder- 2 tsp
- Cumin powder- 1/2 tsp
- Garam Masala Powder- 3/4 tsp
- Kasuri Methi- 1 tsp (not roasted)

Other Ingredients:
- Onions chopped- 2 medium (around 170 gms)
- Ginger Garlic paste- 2 tsp
- Tomato sliced- 2 medium (120 gms)
- Fresh green peas or Frozen peas - 1 cup (120 gms)
- Green Chillies, cut and slit-2
- Coriander leaves, chopped- 2 tbsp
- Oil- 4-5 tbsp

Process:

- Heat oil in a kadhai or pan and add cumin seeds, all the whole spice and red Chillies.
- Give a stir and then add the chopped onions. Mix and fry on medium high heat for around 8-10 mins till the onions are light brown in colour.
- Now add the Ginger Garlic paste, give a mix and fry on low heat for 2-3 mins till the raw smell is gone.
- Add the minced mutton/Keema and fry on high heat for 2-3 mins. Continue to fry on medium heat for another 2 mins till the colour has changed to white and water has released.
- Add all the spice powders other than Kasuri Methi and Garam Masala Powder, give a mix and fry on medium heat for 4-5 mins.
- Now reduce heat and cover & cook on low heat for 4 mins till the Keema is browned and oil separates.
- Add the tomato slices, Kasuri Methi (not roasted), Garam Masala powder and 1/4 tsp salt. Give a mix and cook on medium to low heat for around 8 mins till the tomato slices are mashed.
- Now add the fresh or frozen peas, give a mix and fry on medium heat for 2-3 mins.
- Now add 250- 300 ml water, give a mix and cover & cook on low heat for 15-20 mins till the meat and Matar are tender.
- At the end add 2-3 tbsp chopped coriander leaves and give a mix.
- Serve with roti, naan or rice.

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[masiurrahaman]

Your presentation is amazing and delicious recipe to go with💖💖💖

[reza]

Tried it your style. Awesome. Some simple things we were cooking earlier but not getting optimum results. With your kind of step by step cooking. We are getting fantastic results.

[rthompson]

JUST made this recipe this weekend, but I used ground skinless, boneless chicken thighs. SOOOO AMAZING. Making it again, but a little spicier.

[juliefernandes]

I tried your some receipes outstanding

[martinkennedy]

...excellent video
it is absolutely
1st class
thanks

[shwetakanade]

Thank you so much for the work you do for us...🤗I wonder how lucky your family would be...😇the best Chef ever...just wanted to know which brand vessels are you using ? If you won’t mind...

[darrylrodricks]

Wish you an your family EID MUBARAK NAFISA MAM. GOD BLESS YOU....
It's yummy an lovely recipe Mam....

[teesakhatua]

Thank you for sharing another awesome dish mam loved it very much and will definitely try it out and let you know how it turned out to be

[pushpamahendroo]

Very nice . I have made keema Matar the same way & it’s yummy .

[meenagaabraham]

Can we use chicken or beef keema instead of lamb by d same method?

[ItZ_Adan]

Search is over. 🎉. Dish turns out according to taste 😋

[chetanyamundachali]

Is it like the Mumbai green keema pav recipe?

[promeetnag]

Another lovely recipe Nafisa, thanks. Cut out the chilis and chucked in some potatoes, wonderful!!

[kubraazhar]

I tried this....and came out lip smacking

[talatejaz]

The cooking time is too much...almost one hour. Instead of dry roasting the keema, it is better to add water and let it cook for 20 minutes straight.