Keema matar has its origins in the Mughlai cuisine and is nothing but minced meat (I have used chicken mince in this recipe) cooked with green peas and aromatic spices. Gluten-free and dairy free recipe for keema matar.
Happy Happy weekend peeps!!!
We enjoyed some beautiful fall weather for a few days, when the temperatures were pleasant, light-jacket weather, gorgeous blue skies, and leaves falling like confetti!
Bliss was also tucking into this delicious keema matar with some rice/roti.
This was one of the go-to recipes during summer. With all the stuff that was happening in our life at that time, I wanted to keep the cooking part of the routine to simple dishes.
Keema matar has its origins in the Mughlai cuisine and is nothing but minced meat (I have used chicken mince in this recipe) cooked with green peas and aromatic spices.
It is simple and nutritious and really really EASY to prepare.
A dish that fits perfectly into our busy lives.
If you love non-veg food, you SHOULD try this recipe for keema matar.
Though the recipe title specifies the main two ingredients - keema (minced meat) and matar (green peas), I also add some bell peppers to the mix.
Addition of bell pepper provides a pop of color, and I love how I can include an additional vegetable without altering the taste? Yay!!!!
This is a good way to include vegetables for your non-veg food loving peeps.
Serve it with some steamed rice, roti/chappati/naan and your balanced meal is ready to be relished with family and friends.
Keema Matar (Indian spiced Minced meat with Green peas) Recipe Notes
- I use a combination Paprika and Cayenne to give color and heat to the dish. Adjust the quantities of each to suit your taste. Instead of the combination of paprika and cayenne, you could use kashmiri chilli powder or any other Indian chilli powder. (P.S. Indian chilli powder is nothing but ground dried red chillies; no other spices are added)
- I like the bell pepper pieces to have a slight crunch in them. So, I add it towards the end of the cooking process. If you prefer them well cooked, add it a little earlier in the cooking process.
- Leftovers can be refrigerated and reheated on stove top or microwave.
- I typically serve this with steamed rice and/or roti. This keema matar can be used for samosa filling, sandwich filing or even to make Indian style tacos.
Without further ado, let's see how to make keema matar.
Keema Matar (Indian spiced Minced meat with Green peas) Recipe
- 1 lb 450 gramsground chicken/chicken mince
- 1 approx.100 grams onion; finely chopped
- 2 about 150-200 grams ripe tomatoes; diced small
- 1 cup approx. 130 grams green peas (fresh or frozen)
- ½ cup approx. 100 grams diced bell pepper
- 1 tablespoon ginger-garlic paste
- 1 teaspoon ground coriander/coriander powder
- 1 teaspoon ground cumin/jeera powder
- 1 teaspoon Paprika
- 1 teaspoon cayenne adjust to taste
- ½ teaspoon haldi
- 1 inch cinnamon
- 2-3 cloves
- 5-6 cardamom
- 2-3 whole red chillies
- 2 tablespoon oil
- Salt to taste
- Chopped cilantro
- Chopped onions
- Julienned ginger
- Heat oil over medium high heat. Add the whole spices - cloves, cinnamon stick, cardamom and whole red chillies. Fry for a few seconds. Add chopped onions and fry until they start to brown, about 5-6 minutes.
- Lower the heat and add the ginger garlic paste and saute till aromatic. Mix in the spice powders- ground coriander, ground turmeric, paprika and cayenne powder. Fry for a minute or two till it becomes fragrant.
- Add the diced tomatoes and cook till tomatoes are mushy and the oil separates.
- Increase the heat to medium high and add the chicken mince and green peas. Saute on medium high heat till chicken changes color, stirring occasionally breaking the chicken mince into smaller pieces as desired. Lower the heat and saute till chicken and peas are cooked thoroughly.
- Add the diced bell pepper, cook for another 4-5 minutes. (See recipe notes).
- Serve hot with steamed rice/roti.
Looking for more Chicken recipes?
Be sure to check these out:
- Kerala Style Chicken Fry
- Mangalorean Chicken Ghee Roast
- Minced Chicken Patties
- Chicken Biriyani
- Cilantro Chicken Curry
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