I am feeling a bit homesick these days but I am also happy that my mom is visiting me next week.So last Sunday was Mother’s Day and I thought let me cook one of mother’s recipe “Keema Matar Masala”. She cooks everything with so much love that a simple vegetable like okra also becomes amazingly tasty. Arggh I am missing her even more while writing this.So coming back to the dish, this is recipe totally packed with Indian flavor and time is a crucial factor here because this is not one of those dish wherein you just dump everything in one pan and finish it within 15 minutes.This will take time but the end result will blow your mind.
The word Keema may be borrowed from Greek χυμὸς but the recipe originated from South Asia.It is also believed that this recipe has been developed in Persia.Nevertheless, this keema matar masala recipe reminds of my mother so it will always remain close to my heart.Also remember this is a pretty spicy in terms of chili as it contains both chili powder and green chilli so if you like less spicy food, you can reduce the quality of chili here.
RECIPE: Keema Matar Masala
Prep Time: 10 Minutes Cooking Time:40 Minutes
- 1/2 Kilogram Keema/Minced Meat
- 1/2 Cup Green Peas, Boiled
- 2 Teaspoon Cumin Seeds
- 5-7 Black Peppercorns
- 2 Bay Leaves
- 1 Centimeter Cinnamon Stick
- 2 Cloves
- 2 Green Cardamom
- 1 Teaspoon Coriander Seeds
- 1 Tablespoon Turmeric Powder
- 1 Tablespoon Coriander Powder
- 1 Tablespoon + 1 Teaspoon Red Chilli Powder
- 2 Tablespoon Garam Masala Powder (Whole Spices Powder)
- 1 Cup Onion, Grated
- 1 Cup Tomato,Chopped
- 2 Tablespoon Ginger Garlic Paste
- 3 Green Chilli (Make a long slit in each chilli)
- Mustard Oil (Or any oil of your choice)
- Fresh Coriander Leaves
- You will need a pan with heavy base for cooking this dish.
- Heat oil in the pan and add cumin seeds, bay leaves into the pan when the oil is hot enough.
- Add peppercorns,cinnamon stick, cloves,coriander seeds and cardamom into the pan and keep stirring to save them from getting burned.
- In the next step, add grated onion in the pan and mix everything.
- Let the onion cook till the time it turns pink or slightly golden in colour.
- Now add turmeric , red chilli and coriander powder and stir it and let it for 1 minute.
- Next step requires adding ginger and garlic paste into the pan.Mix everything using a spoon/spatula and let it cook again for 1 minute.
- Add chopped tomatoes and green chilies in the next step and mix everything.Now lower the heat and let it cook slowly for 10 minutes.Make sure that it is not burning so keep stirring in between.
- Add Garam Masala Powder now and let it cook for another 5 minutes.
- Once 5 minutes are over, add minced meat, salt and peas into the pan.Mix everything properly.
- Now let the meat cook for 15 to 20 minutes on a slow heat.It will allow the meat to absorb the flavors of all the spices.Keep stirring in between to save it from burning.
- You will see fat getting separated from the meat and it means your dish it ready.
- Garnish it with fresh coriander leaves and serve it with hot naans.
- You can use a pressure cooker for cooking if in case you are not having a heavy bottom pan.
- Reduce the amount of chilli powder and green chilli if you like less spicy food.