Keema Matar UP Style

Keema Matar UP Style

Wednesday, June 26, 2024

Who doesn't like keema matar , minced meat and peas curry ... and who doesn't like meat without fuss ...so here you are with an authentic keema matar . The way it is made in UP kitchens ...

This is a recipe of keema matar by some masterchef I once saw on TV many years ago . I was a vegetarian then and learnt this recipe for the husband .... now i like my nonveg food and this recipe has become the one authentic keema matar in my repertoire ... I have cooked this keema matar for a 40 something get together once and it was the most sought after dish that day....and it is so whenever i cook it even now....
 ( make sure you include some of the mutton fat when cooking this keema matar for a large crowd , big quantities turn out more yummy this way and the curry will be rich too )

I nice fragrant bowl of keema matar , is something like a comfort food for many. I like it with a hot and fluffy naan , fresh out of the oven ... or as i make it on my stove top.

I prefer coarse mince for my keema matar so i have to instruct the butcher specially to make it like this. The coarsely minced keema is better for a dry curry and a fine mince will be better for a gravy like curry , the peas almost floating in a dense gravy....so choose the mince the way you want it. The procedure for the curry will be the same.

I use my home made curry powders for this keema matar , and that makes this curry even more flavorful . If you don't use this spice powder , you can use your own spice mixes if they are close to these powders in flavor...

So here is the step wise procedure ....

Heat oil in a thick base kadai , throw in the cumin seeds . Add the chopped onions after the cumin seeds start spluttering ...After the onions become pinkish , add the ginger garlic paste and fry till everything gets cooked but not browned....

 Add the everyday curry masala , turmeric powder and the red chilly powder ... mix well keeping the flame very low at this point as the powders may get burnt otherwise. Sprinkling a little water while frying the masala will be better if it is getting smoky...Let it fry nicely till aromatic .Add salt to taste.

Add the minced meat , mix well and keep stirring and frying on low heat..The meat starts getting brownish first , the small pieces shrink a bit and then everything gets homogeneous while frying . This step takes about 20 minutes of dry frying ( bhuno) on low flame...

 Add the green peas to the cooking mixture and mix .... adjust salt and add some additional black pepper at this step . Add the special garam masala too . addition of black pepper powder and garam masala at later stage of cooking is done because the aroma is preserved better this way .

Add the curds , mix well and bhuno some more till the mixture turns almost dry again. i normally do not need any cover or lid on the kadai as this is cooked on low flame and is stirred almost all the time . Many things can be done while this curry is cooking a s it takes quite a long time to cook , using finely minced keema minimizes time though...do multitasking as you go...

Now is the time to add the green aromatics... the mint...

Mint is crucial to this recipe as it provides a nice earthy flavor to the curry...chopped green chillies also go with the mint ...It will take just a couple of minutes more on the heat.
Cover lastly and let it rest off heat for a few more minutes..

Serve hot with naans or chapatis....buttered or plain...I like it with plain whole wheat naan...home cooked glory...at it's best...

Let me list the ingredients ...for 3- 4 portions....

keema (minced meat) 300 gm
green peas 200 gm
diced onions 1.5 cup
ginger garlic coarsely pounded 2 tbsp
everyday curry powder 1 tbsp
turmeric powder 2 tsp
red chilly powder 2 tsp or to taste
special garam masala powder 1 tsp

black pepper powder 1/2 tsp
fresh curds 1 cup
chopped mint leaves 1/2 cup
chopped green chillies 1 tbsp ( optional)
ghee 2 tbsp
cumin seeds 1 tsp

The keema matar will see you smiling after all the cooking and stirring you did over the stove top....The aroma of mint leaves is great ... i like mint leaves in my biryani too...just do not cook too much after adding the mint if you like it aromatic , otherwise too the flavor is good...

I make the keema matar kaleji too by this same recipe . I just boil the liver pieces in a separate pan with salt and turmeric . When the liver pieces are soft and done and almost dry in the cooking liquid , add them to the cooked keema matar .... i do it with the leftover keema matar sometimes . Cooking the liver pieces with the curry is not advised as the taste changes a lot.....boiling the liver separately allows the flavors of the keema matar stay well and the liver is having it's own burst of taste when you bite into the pieces....

I do not like mutton liver normally , but with keema matar it can be a good treat . Those nuggets of liver in the keema matar are really delectable...

There is one more variation to this keema matar recipe , a vegetarian version of keema matar . Just use boiled and drained soya granules ( nutrela types) instead of keema and you have a nice quick yummy curry...and this one cooks fast.

enjoy....

Keema Masala recipe | लज़ीज़ कीमा मसाला घर पे | आसान रेसिपी । Punjabi Keema masala | Chef Ranveer

Keema Masala recipe | लज़ीज़ कीमा मसाला घर पे | आसान रेसिपी । Punjabi Keema masala | Chef Ranveer

Thursday, March 9, 2023

 

KEEMA MASALA

Preparation time 10 minutes Cooking time 30-35 minutes Serve 2-4 Ingredients For Marination 1 kg Mutton mince, 2 tsp Dry fenugreek leaves, crushed, ½ cup Curd, beaten, 2 tbsp fresh Mint leaves, roughly torn, ¼ tsp Nutmeg, grated, जायफल 1 ½ tsp Degi red chilli powder, ½ tsp Turmeric powder, 1 tsp Coriander powder, Salt to taste,

Prepared Ginger Garlic paste, For Ginger Garlic Paste ½ inch Ginger, 2-4 Garlic cloves, 2 Green chillies (less spicy) Salt to taste, For Sautéing kheema ¼ cup Ghee, 1 Bay leaf, 2-3 Cloves, 1 Black cardamom, Marinated Mutton mince, For Kheema Masala 3-4 tbsp Ghee, घी 5 medium sized Onions, chopped, 1 tsp Ginger Garlic paste, 1 ½ tsp Coriander powder, ½ tsp Turmeric powder, 1 tsp Degi red chilli powder, 4 medium sized Tomatoes, chopped, Little Water, 1 tbsp tender Coriander stem, finely chopped, Sautéed Kheema, 1 cup Water, 2 tbsp Coriander leaves, chopped, 1 tbsp fresh Mint leaves, roughly torn, 2-3 Green chillies, chopped, 2 tbsp Butter, cube, 2 tsp Prepared Masala, For Masala 2-3 Black cardamom, 5-7 Black peppercorns, काली मिर्च के दाने For Garnish Coriander sprig, ½ inch Ginger, julienned, अदरक 1.no hard-boiled Eggs, slice, अंडे Other Ingredients Lemon wedge, नींबू की फांक Onion, chopped, प्याज Green chilli, slit into half, हरी मिर्च 2 Ladi pav, लादी पाव Process For Marination In a bowl, add mutton mince, dry fenugreek leaves, curd, mint leaves, nutmeg, degi red chilli powder. Add turmeric powder, coriander powder, salt to taste, ginger garlic paste and mix everything well. For Ginger Garlic Paste In a mortar pestle, add ginger, garlic, green chillies and grind it into a rough paste and keep aside for further use. For Sautéing kheema In a handi or shallow pan, add ghee once it gets hot, add bay leaf, black cardamom and let it splutter well.

Add marinated kheema and keep sauteing it for five minutes. Cover it with the lid and cook for 20-25 minutes.

Remove the bay leaf from the kheema. For Kheema Masala In a shallow pan, add ghee once it's hot, add onion and saute until light brown in color. Add ginger garlic paste and saute well. Add coriander powder, turmeric powder, degi red chilli powder and saute well. Add tomato and let it cook for 4-5 minutes. Add little water and cook on low flame. Add tender coriander stem and mix well. Add little water and saute well. Add sauteed kheema, water and cook for 10-15 minutes. Add coriander leaves, mint leaves and mix everything well and cook for another 5 minutes on medium flame. Once kheema gets cooked, switch off the flame, add green chillies and butter mix well. Add prepared masala and mix well. Transfer it into a serving dish, garnish it with coriander sprig, ginger julienned, slice hard boiled egg, lemon wedge. Serve hot with pav. For Masala In a pan, add black cardamom, black peppercorns and dry roast on low flame until the spices turn aromatic. Transfer it into a grinder jar and grind it into a fine powder. Keep it aside for further use.

Keema Karahi - Cook with Saima

Keema Karahi - Cook with Saima

Thursday, December 13, 2018

Keema karahi is a easy and tasty recipe. This warm, healthy and satisfying meal Mincemeat Karahi will accompany with boil eggs, chapati and paratha. Ingredients اجزاء Minced meat 1 kg قیمہ 1 کلو Tomatoes 750 grams ٹماٹر 750 گرام 2 onions پیاز 2 عدد 5 green chillies ہری مرچیں 5 عدد Coriander leaves 4 tbsp ہرا دھنیا 4 ٹیبل سپون Mint leaves 2 tbsp پودینا 2 ٹیبل سپون Ginger 2 tbsp ادرک 2 ٹیبل سپون Green onion 1 cup ہری پیاز 1 کپ Oil ¾ cup کپ ¾ تیل Yogurt ½ cup کپ ½ دہی Ginger-garlic paste 2 tbsp ادرک لہسن کا پیسٹ 2 ٹیبل سپون Roasted chopped coriander 1 tbsp بُھنا کٹا دھنیا 1 ٹیبل سپون Roasted chopped cumin 1 tbsp بُھنا کٹا سفید زیرہ 1 ٹیبل سپون Ground black pepper 1 tsp کُٹی ہوئی کالی مرچیں 1 ٹی سپون Dry Fenugreek Leaves 1 tbsp قصوری میتھی 1 ٹیبل سپون Red chilli powder 1 tsp سُرخ مرچ پائوڈر 1 ٹی سپون Salt as required نمک حسب ذائقہ Chopped red chili pepper ½ tsp ٹی سپون ½ کُٹی لال مرچ Garam masala powder ½ tsp ٹی سپون ½ گرم مصالحہ پائوڈر

1. Fry onion until golden brown
2. Add Ginger/garlic paste
3. Add yogurt and mix well
4. Add chopped tomatoes, salt and red pepper powder. Cook until oil separates
5. Add keema, Hari mirch, dhania, jeera powder, black pepper and Kasturi methi. Mix well
6. Add chopped green spring onions, coriander and mint.
7. Add garam masala and dum for 5 minutes on slow fire.