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Keema Matar

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Keema Matar Recipe, Mattar Sabji, How To Make Keema Matar Recipe

Keema/ Kheema/ Qeema Matar: Mince meat of lamb cooked with peas, you can substitute it with chicken, turkey, beef. Keema matar is delicious meat recipe made with mince meat cooked with green pea.

About Recipe

Batani koora, Pattani Kuzhambu, Mattar torkari

How to make Keema Matar

(5 ratings)
99 reviews so far
Prep time
mins
Cook time
25 mins
Total time
25 mins
Keema Matar
Author : Vahchef
Main Ingredient : Peas
Servings : 4 persons
Published date : June 09, 2018


Ingredients used in Keema Matar
• Garam masala powder - 1 teaspoons.
• Red chilly powder- - 1 teaspoons.
• Dhania powder- - 1 teaspoons.
• Jeera powder - 1 teaspoons.
• Haldi powder - 1 teaspoons.
• Dhania patta - 1 bunch.
• Ginger garlic paste - 1 tablespoons.
• Onion - 2 large.
• Dried red chilly- - 2 tablespoons.
• Jeera - 1/2 teaspoons.
• Salt - to taste.
• Oil - to taste.
• Matar (green peas) - 200 grams.
• Goat meat - 500 grams.
• Tandoori masala powder - 1 teaspoons.
• Water - 1000 ml.
• Jeera - 1/2 teaspoons.
• Haldi powder - 1 teaspoons.
• Red chilly powder - 1/2 teaspoons.
Method:

1. In a pressure cooker, heat oil. 2. Put jeera, tejpatta, dried red chilly in it. 3. When jeera begins to splutter, add onion to it and fry it till golden brown. 4. Add ginger garlic paste. 5. Saute for 2 minutes. 6. Add all the powdered masalas and tomato and saute for 5 minutes, till masala starts to leave oil. 7. Add keema to it and saute for 5 minutes. Add salt. 8. Pressure cook on high till the cooker whistles. 9. Then reduce flame and cook for 18 minutes. 10. Let the pressure cooker cool on its own. 11. Put oil in a karaahi. 12. Add jeera, when jeera begins to splutter, add matar. 13. Saute for 2 minutes, then add the haldi powder, red chilly powder, and salt. Cover the karaahi. 14. Let the matar cook on slow flame for 7 minutes. 15. Put off the flame. 16. Open the naturally cooled pressure cooker, add the fried matar, close the cooker again and cook for 1 minute. 17. Put off the flame. Garnish with chopped dhania patta. 18. Serve with steaming rice or chapaatis.






Cooking with images Vatana Rassa , Peas rasdar, Batani saaru







 

Comments & Reviews

 

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Recent comments

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Mohamad Ganchi Posted on Sun Oct 04 2009

pepper

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bchoor Posted on Thu Nov 05 2009

@lizblower: bell peppers

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ProfessorJones7 Posted on Wed Nov 25 2009

Ding chika ding chika ding chika ding !

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Small Travel Posted on Wed Dec 09 2009

Very nice recipe... but what's with dhin chick dhin chick dhin chick dhin? LOL i can't stop laughing... i've watched just the 'dhin chik' part like 40 times already! LOLOL

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Mama Baba Posted on Sat Jan 30 2010

wtf din chit? lol why did he sing like that...he's so funny

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balleballe321 Posted on Sun Mar 07 2010

Excellent job Chef! just made this with minced chicken and it is AWESOME. Thanks for wonderful Indian recipes you have been sharing , you are great. We like your passion and funny style of speaking. Wishing you very best.

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SNAP GLAM Posted on Thu Mar 11 2010

that wasn't a pinch of salt

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sumijustin Posted on Fri Mar 12 2010

It is one great recipe from you chef, like ur cooking so much, tried ur methi chic, and it was a very big hit!

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thecrikster Posted on Tue Mar 23 2010

@DesiMahaRani77 lol. i thought you meant that it wasn't easy. and then I saw the great handful he added. woahh!

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Hyperion Lim Posted on Tue Apr 27 2010

i have seen many varioations but ur the 1st to add yougurt is this the most tradtional? the one i have dosesnt have tomatos and it uses bayleaves and peas and keens curry powder ...Chef..I love ur vids and recipies and ur enthusiasim is great ^^

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ra j Posted on Sat May 08 2010

You make my life easy.Thanks a lot. Vah Chef !!!!!!!!!!

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enishicz28 Posted on Mon May 31 2010

@beckylynnkirby use whole milk greek yogurt, mix it with a bit of flour or cornstarch.

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