Ingredients with Measurements:
- 1 lb ground beef or lamb
- 1 cup frozen peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1 tsp salt
- 1/2 cup water
- 2 tbsp fresh cilantro, chopped
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onion and sauté until it turns golden brown.
4. Add the minced garlic and grated ginger and sauté for another minute.
5. Add the ground beef or lamb and cook until it is browned and cooked through.
6. Add the coriander powder, turmeric powder, garam masala, red chili powder, and salt. Mix well.
7. Add the frozen peas and water. Mix well and cover the skillet with a lid.
8. Let the Keema Matar cook for 10-15 minutes on low heat until the peas are tender and the water has evaporated.
9. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 20g
Carbohydrates: 10g
Protein: 20g
Sodium: 500mg
Substitutions for ingredients:
- Ground chicken or turkey can be substituted for ground beef or lamb.
- Fresh peas can be substituted for frozen peas.
- Canola oil or ghee can be substituted for vegetable oil.
Variations:
- Add diced potatoes to the Keema Matar for a heartier dish.
- Substitute the peas with other vegetables such as carrots or green beans.
- Use different spices such as cinnamon or cardamom for a different flavor profile.
Tips and tricks:
- Use a non-stick skillet or wok to prevent the Keema Matar from sticking.
- Add a splash of lemon juice for a tangy flavor.
- Serve with naan bread or rice for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Keema Matar in a large serving bowl and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, sliced green onions, or a dollop of plain yogurt.
Pairings:
Serve with naan bread or rice.
Suggested side dishes:
Cucumber raita, roasted vegetables, or a simple salad.
Troubleshooting advice:
- If the Keema Matar is too dry, add a splash of water or broth to loosen it up.
- If the Keema Matar is too watery, remove the lid and let it simmer for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure the ground meat is cooked through before adding the spices and vegetables.
- Store leftovers in the refrigerator and reheat thoroughly before serving.
Food history:
Keema Matar is a popular Indian dish that originated in the northern region of India.
Flavor profiles:
Spicy, savory, and aromatic.
Serving suggestions:
Serve hot with naan bread or rice.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian