Today the recipe which I am sharing is Keema Matar. Keema in English means minced meat or ground meat. This recipe came to India through Mughals. They used to consume this dish on regular bases. Still it is consumed by royal nawabs and family at special occasions, marriages, and family gathering.
Keema can be of beef, pork but in India only Chicken and Mutton minced are used. In Indian cuisine, minced meat plays an important role. If you love to play with Indian spices then you have a bucket full of recipes made of Keema. You can prepare keema matar, keema pulao( minced cooked with rice in Indian garam masala), Keema Samosa, keema kofta curry (minced shaped into balls and cooked in spicy gravy), keema balls can be served as a starter in any parties.
Today From my bucket list of Keema, I choose to share keema Matar (Minced chicken and green peas tossed in Spices). In this recipe, the minced chicken meat in good on high flame for few minutes. It helps in retaining the tenderness and juiciness of the meat. The green peas give little sweetness, and which blends well with the spiciness of the dish. The lime juice at the end makes the dish tangy at the same time. The garam masala, the yogurt, the peas and the lime juice give this dish a complete melange of flavors which stays for a long time.
So here is the recipe:-
Preparation Time:- 15 minutes Standing Time:- 10 minutes Cooking Time:- 20-25 minutes Total time:- 45 -50 minutes
Number of Servings:- 3 - 4 persons
1 cup = 250 ml
1/2 cup = 125 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
1. Chicken Minced:- 300 grams
2. Onions:- 2 medium sizes (finely chopped)
3. Ginger Paste:- 1 teaspoon (heap full)
4. Garlic Paste:- 1 teaspoon (heap full)
5. Tomato Puree:- 3 tablespoon
6. Yogurt:- 2 tablespoon
7. Sesame Seeds:- 1 teaspoon
8. Coriander Seeds:- 1 tablespoon
9. Cumin Seeds:- 1 teaspoon
10. Fennel Seeds:- 1/4 teaspoon
11. Turmeric powder:- 1/2 teaspoon
12. Hot Chilli powder:- 1/2 teaspoon
13. Kashmiri Red chili:- 2 teaspoons (sweet paprika)
14. Sugar:- 1/2 teaspoon
15. Tomatoes:- 1 medium (diced)
16. Garam Masala:- 1/2 + 1/2 teaspoon
17. Salt:- 1/2 + 1/2 teaspoon or to taste
18. Kasuri Meethi:- 1 teaspoon
19. Green Peas:- 1 cup
20. Green Chili:- 2 - 3 (optional)
21. Coriander Leaves:- 2 tablespoon
22. Water:- 1 cup
23. Oil:- 3 tablespoon
24. Black Cardamom:- 2 small or 1 big
25. Cinamon stick:- 1-inch piece
26. Cloves:- 3-4
28. Black peppercorns:- 5-6
1) Heat a small pan and dry roast sesame seeds, coriander seeds, cumin seeds and fennel seeds until lightly golden brown. Take it out and grind it coarsely.
2) Heat oil in a pan, once the oil is hot add Cinamon stick, black cardamom, cloves, and peppercorns. Once it releases all its flavors and onion, ginger and garlic paste, cook for 2 minutes or until raw flavor has gone.
3) Add Turmeric powder, both the chili powders, 1/2 teaspoon salt, 1/2 teaspoon of garam masala and tomato puree to the pan. cook for 1 minute. Add little water to the pan so that the masalas does not burn. Add chicken mince to the pan. Mix it properly. Break the big chunks if there are any.
4) Toss for 2-3 minutes. Add yogurt and the coarsely ground spice which you prepared freshly. Mix well. When you see oil floating above the mince, At that time add 1/2 cup of water to it. cover the pan and cook for 15 minutes.
5) After 15 minutes, open the lid mix well and add the diced tomatoes. Cook till tomato is little mushy.
6) Add peas to the pan and toss it for a minute. Add green chilies and remaining water to the pan.
7) Cover and cook for another 5 minutes. When the gravy thickens, add coriander leaves and again garam masala to it. Mix and switch off the flame. Cover and let it rest for 10 minutes.
8) Take out in a serving bowl and garnish it with coriander leaves. Your dish is ready to be served.
Serving Tip:- Serve hot with paratha, roti, naan or steamed rice.
Do try my recipe and comment below till then happy cooking..!