Don’t keep the keema too dry. When both these cooked together in a curry style its called keema matar. Keema also spelled as Qeema or Kheema by some, means minced meat either beef or mutton. It’s also perfect for meal prep. Aloo Matar Keema (Potatoes, Peas, and Ground Beef Curry) is a SouthAsian curry. Most people use beef keema but we have now switched to using chicken keema for health & convenience. Beef curries are close to home - keema, kofte, nihari. Keema matar tastes great with all Indian flatbreads but I assume garlic naan is the best option. This post may contain affiliate links, where we earn from qualifying purchases. All you need to do is put boneless chicken in the food processer and chicken keema is ready. Matar means green peas. Plain basmati or zeera rice compliment keema matar very well. Perfect for when you're looking for a comforting, spicy beef dinner recipe. This list includes ground beef curries (keema) and boneless beef stews with several Instant Pot options. See more details in the policy page. 10 Best Pakistani & Indian-style Beef Curry recipes that are easy and authentic! The recipe is pretty simple. Keema tastes very well when cooked with peas and that is why keema is often used to make this food. All of these recipes are tested, perfected, and loved by hundreds of people! 2: add ginger & … Keema (minced meat) and matar (peas) is usually a dish which is cooked once in a week or two in most of Pakistani homes. It is a traditional dish of Muslims of Subcontinent and very commonly made in Pakistani houses during winters when fresh peas are in season. A light gravy as shown in the picture above is best as it allows the naan to get moist and doesn’t give a dry bite. Easy to make, and with plenty of flavor, it’s a great meal for any night of the week. Keema matar can be termed as a main dish among all keema recipes. It consists whole spices, seasonings, tomatoes, and yogurt. Keema curry (keema matar) is a delicious Indian/Pakistani ground meat and pea curry. There’s keema, tomatoes, onions and the basic Pakistani spices. Recipe: 1: heat oil add cumin seeds, cinnamon stick, cloves, black pepper corn, green cardamom, black cardamom, onions and fry till gets golden, on high flame.

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