Qeema Matar Recipe | How to make Keema Matar

Qeema Matar is a delightful and aromatic dish that tantalizes the taste buds with its rich blend of flavors. The minced meat, or Qeema, is cooked to perfection in a medley of spices, including Kashmiri red chili powder, coriander powder, and garam masala, creating a deep and robust flavor profile. The addition of fresh green chilies, ginger juliennes, and methi leaves adds a fresh and vibrant touch to the dish, enhancing its appeal both visually and gastronomically. The use of yogurt adds a creamy texture and a subtle tang, balancing the spices beautifully. This dish is a perfect accompaniment to naan, chapati, or paratha, making it a beloved choice for any meal.
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Ingredients:
350g Qeema (minced meat)
1/4 cup Oil
1 Onion
Whole Garam Masala (bay leaf, cinnamon stick, green cardamom, clove, black pepper, mace, star anise)
1 tbsp Ginger Garlic Paste
2 tbsp Kashmiri Red Chili Powder
Salt to taste
1 tbsp Coriander Powder
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1 Tomato
4 Green Chilies
Ginger, julienned
Methi (fenugreek leaves)
2 tbsp Yogurt
1/2 cup Water
Method:
Heat oil, fry onion, and add whole Garam Masala. Fry for 2 minutes.
Add ginger garlic paste, then add Qeema. Fry for 2-3 minutes.
Add red chili powder, salt, coriander powder, turmeric powder, and 2 tbsp water to avoid burning the masala. Cook until the oil separates.
Add chopped tomato, then add water. Close the lid and cook until the Qeema is cooked.
Open the lid, cook for 2-3 minutes, then add yogurt. Cook again for 5 minutes.
Finally, add green chilies, julienned ginger, and methi leaves. Serve hot with naan, chapati, or paratha.
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