Qeema matar is a classic dish of India and Pakistan. Although keema is well liked in north India, Pakistan, and Bangladesh, some people think the dish originated in Persian cuisine since it was first listed as a recipe in Ain-I-Akbari, a book about the reign of emperor Akbar. Everyone, including kids love to have this dish in lunch or dinner. Minced lamb meat is simmered in spicy sauce. The simmering mater (peas) and flavorful keema (minced meat) is the true definition of amazing food in all desi households.
- Ingredients
- Oil: 1 cup
- Onions: 1 sliced
- Ginger garlic paste: 2 tablespoon
- Red chilli powder: 1 tablespoon
- Turmeric powder: 1 tablespoon
- Dry coriander: 1 tablespoon
- Cumin seeds: 1 tablespoon
- Water: 2 glass
Steps to follow:
- In a pan take oil and add chopped onions in it.
- Then add ginger garlic paste to it.
- Add all the dry spices to it.
- Cook it for a few minutes.
- Now add mince ( qeema ) in it and cook it for 10 minutes.
- Then add peas to it and cook it for a few minutes.
- Add 2 glasses of water to it and cook it in the pressure cooker for 10 minutes.
- Then cook until the water dries up.
- Garnish with some coriander leaves, green chili and chopped ginger.
Serving:
Serve it with chapati and raita.
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