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Qeema matar
Qeema matar

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We hope you got benefit from reading it, now let’s go back to qeema matar recipe. You can have qeema matar using 18 ingredients and 13 steps. Here is how you achieve it.

The ingredients needed to make Qeema matar:
  1. Prepare 2 star anise petals
  2. You need 3– 4 cinnamon sticks
  3. Take 4 cardamom
  4. Take 4 bay leaves
  5. Use 150 ml oil
  6. Use 4 onions
  7. Prepare 1 kg mutton mince
  8. Take 1 cup frozen peas
  9. Take 1 pint water (for the final boil)
  10. Provide 1 tbsp dried fenugreek leaves
  11. Get 2 tsp mixed curry powder
  12. Prepare 1.5 tsp cumin powder
  13. You need 1 tsp coriander powder
  14. You need 1.5 tsp chilli powder
  15. You need 1 tsp turmeric powder
  16. Get 1.5– 2 tsp salt (adjust to your preference)
  17. Prepare 2 tsp garlic
  18. Use 2 tsp ginger
Instructions to make Qeema matar:
  1. Start by peeling and slicing 4 medium sized onions.
  2. In a saucepan, heat 150ml of oil. - Once the oil is hot add all the whole spices; 4 bay leaves, 4 cardamom pods, 3 – 4 cinnamon sticks and 2 star anise petals.
  3. Once the spices have released their aromas add the sliced onions, 2 tsp of minced garlic, 2 tsp of minced ginger….and 1.5 – 2 tsp of salt.
  4. Give all the ingredients a good mix, cover the saucepan and leave to cook over a low – medium flame for about 8 – 10 minutes, till the onions become translucent and golden in colour.
  5. Once the onions are soft and translucent, add the mince.
  6. Cook the mince over a high heat, stirring continuously to prevent clumps forming. - Once the mince looks brown all over, cover the saucepan again and let it cook for 5 – 8 minutes.
  7. The mince may look dry at this stage, that’s fine as we are going to be adding ground spices and don’t want too much liquid in the pan, to allow the spices to fry properly
  8. Add turmeric powder, chilli powder, coriander powder, cumin powder… mixed curry powder and  of dried fenugreek leaves
  9. Mix the spices and allow to fry for a 8 – 10 minutes over a medium flame. This will not only help the spices to release their taste/aroma, it will also help any large bits of onion to break down further.
  10. After this time is up, add water for the final boil. I added 1 pint of cold water, however if you like your curry gravy to be very loose, you may add more than this.
  11. Bring the curry to a boil and add frozen peas just as the curry reaches boiling point.
  12. Allow the curry to boil for 8 – 10 minutes over a high heat, then simmer gently for 5 more minutes. The Keema Matar is done when the peas are cooked and the gravy has thickened a little.
  13. You may garnish the curry with coriander leaves or leave it plain.

Here is an easy keema matar recipe. This is one of the yummiest and easiest mutton recipe you can come across. The taste is not at all comprised because of the simplicity. Keema Matar/Motor aka minced mutton gravy with peas is a very popular Mughlai Here is the recipe of Keema Mutter or Minced Mutton Gravy with Green Peas. Reviews for: Photos of Vegetarian Keema Matar with Cucumber Raita.

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