Keema Matar Recipe Pakistani Dhaba Style

Ingredients

• Keema beef or mutton (Minced Meat) 1 kg
• Tamatar (tomato) 3 large chopped
• Piyaz (onion) 2 medium thnly sliced
• Lahsan adrak paste (garlic ginger paste) 2 tablespoon
• Lal mirch powder (red chili powder) 1 tablespoon
• Haldi (turmeric) 1/2 teaspoon
• Namak (Salt) 1 tablespoon or to taste
• Pani (water) 1 glass
• Hari mirchain (Green chilies) 6 finely chopped
• Pisa hoa zeera (white cumin powder) 1 teaspoon
• Pisa hoa khushak dhanya (coriander powder) 2 tablespoon
• Cooking oil or ghee 80 grams
• Dahi (yogurt/curd) 50 gram slightly beaten
• Matar (green peas) 500 grams
• Garam masala powder 1/2 tablespoon
• Pisi kali mirch (Black pepper powder) 1/2 tablespoon
• Hara dhanya (fresh corianader) chopped 1/4 cup

Directions

1. 1

   In a pot add keema, tamatar, piyaz, lahsan adrak paste, lal mirch powder, haldi, namak, pani and put the pot on medium flame. Cover the pan and let everything cook for atleast 20 minutes. (If you are using pressure cooker than add 1/2 glass of water and cook for 5 minutes after first whistle).

2. 2

   After the time uncover the pan and turn the flame to high and fry keema. Let the water dry a little bit, then add hari mirchain, pisa hoa zeera, khushak dhanya and fry for another few minutes.

3. 3

   When the keema almost dries add cooking oil in it and mix well. Fry the qeema on high flame for almost 5 minutes as this frying will give a nice taste to the dish.

4. 4

   Lower the flame and add dahi in it, mix it and let it cook at this flame for 2 minutes.

5. 5

   Then again turn the flame to high and add matar in it, fry these in the keema for almost 3 minutes.

6. 6

   Now add a glass of water, slow the flame, cover the pan and let the keema matar cooked until the matar gets tender completely. This will take about 15-20 minutes.

7. 7

   Uncover the pan after the time and give a stir to keema.

8. 8

   Add garam masala powder and black powder in it, give a stir again and your keema matar is ready.

9. 9

   Turn off the flame, garnish with hara dhanya, serve with roti or naan.