Kheema Matar Recipes
KHEEMA MATAR (BEEF AND PEA CURRY)
An easy and delicious curry dish with aromatic spices to warm you up from the inside out. Serve warm with rice or a side of naan bread.
Provided by This One Woman
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Melt ghee in a large skillet over medium-high heat. Add cumin seeds; stir until fragrant and starting to crackle, about 1 minute. Stir in onion, jalapeno pepper, curry, garlic, ginger, and bay leaves. Cook, stirring occasionally, until onion starts to soften, about 5 minutes.
- Pour tomatoes into the skillet; stir to combine, about 2 minutes. Add chili powder, cumin, coriander, turmeric, and salt; stir thoroughly. Add beef; cook, stirring with a wooden spoon to break up the meat, until no longer pink, about 5 minutes.
- Reduce heat to low, cover, and simmer until flavors combine, about 15 minutes. Add frozen peas, cover, and simmer until heated through, about 10 minutes. For a thicker consistency, increase heat to medium and simmer curry, uncovered, until sauce reduces, about 5 minutes.
Nutrition Facts : Calories 373.9 calories, Carbohydrate 20.9 g, Cholesterol 85.2 mg, Fat 20.9 g, Fiber 6.4 g, Protein 25.1 g, SaturatedFat 9.4 g, Sodium 643.7 mg, Sugar 8.4 g
KHEEMA MATAR
When the cold winter winds come to northern India, rustic dishes, like this one, make a popular family meal. Recipe is from The Curry Cookbook.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Melt the ghee in a flameproof casserole or large skillet with a tight fitting lid. Add the cumin seeds and cook, stirring, for 30 seconds, or until they start to crackle.
- Stir in the onion, garlic and ginger paste, bay leaves and curry powder and continue to stir-fry until the fat separates.
- Stir in the tomatoes and cook for 1-2 minutes. Stir in the coriander, chili powder, turmeric, sugar, salt and pepper and stir around for 30 seconds.
- Add the beef and cook for 5 minutes or until it is no longer pink, using a wooden spoon to break up the meat. Reduce the heat and simmer, stirring occasionally, for 10 minutes.
- Add the peas and continue simmering for an additional 10-15 minutes, until the peas are thawed and hot. If there is too much liquid left in the casserole, increase the heat and let it bubble for a few minutes until it reduces. Serve with rice, if desired.
Nutrition Facts : Calories 348.4, Fat 18.6, SaturatedFat 8.7, Cholesterol 90.1, Sodium 456.7, Carbohydrate 17.5, Fiber 5.4, Sugar 7, Protein 28
MUGHLAI KHEEMA MATAR
A wonderful mutton curry from India. Mughlai refers to the Mughal emperor period of rule in India(from Babar in 1526 to Aurangzeb in 1707). In those days, elaborate dishes were garnished with beaten gold and silver. A dinner would mean 50-500 different dishes liberally cooked in ghee and accompanied with wheat breads or haleem. In those days, a meal was traditionally topped up with chai(tea) and paan(betel leaves). Kheema was what the common man ate as staple. Times have changed, but his descendants enjoy this dish even today!
Provided by Charishma_Ramchanda
Categories Curries
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a pan.
- Add garlic, ginger, onions and salt.
- Stir-fry till the raw smell of ginger and garlic is gone, and the onions are lightly browned.
- Add all the spice powders and green chillies.
- Add mutton, stir and cook for 5 minutes.
- Add hot water.
- Bring to a boil.
- Cover pan with a lid and cook on low flame for 30 minutes.
- Add peas and lime juice.
- Cook until the liquid has been reduced.
- Serve hot with bread, steamed rice or naan.
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