Keema Matarقیمہ مٹر

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

• ▪mutton or beef mince, 20% fat — keema500g
• ▪fresh or frozen peas — matar1 cup
• ▪onions, finely sliced — pyaaz2 large
• ▪tomatoes, finely chopped — tamatar2 medium
• ▪ghee or neutral oil4 tbsp
• ▪bay leaf — tej patta1
• ▪cloves — laung3
• ▪green cardamom — elaichi2 pods
• ▪cinnamon stick — dalchini1-inch piece
• ▪ginger paste — adrak paste1.5 tbsp
• ▪garlic paste — lahsun paste1.5 tbsp
• ▪turmeric — haldi1/2 tsp
• ▪red chilli powder — lal mirch1.5 tsp
• ▪coriander powder — dhaniya2 tsp
• ▪cumin powder — jeera powder1 tsp
• ▪garam masala1 tsp
• ▪saltto taste
• ▪fresh coriander — hara dhaniya3 tbsp, chopped
• ▪green chillies — hari mirch, slit2
• ▪fresh ginger — adrak, julienned1-inch piece

Method

1. 1Heat ghee in a wide, heavy-bottomed pan over medium-high heat. Add the bay leaf, cloves, cardamom, and cinnamon. Fry for 30 seconds until fragrant. Add the sliced onions and cook, stirring regularly, for 15–18 minutes until they turn a deep, even golden-brown. The colour of your onions at this stage determines the final colour and depth of flavour of the keema — do not rush.
2. 2Add the ginger and garlic paste. Stir constantly and fry for 2 minutes until the raw smell disappears.
3. 3Add the chopped tomatoes, turmeric, red chilli powder, coriander powder, and cumin powder. Cook over medium heat for 6–8 minutes, mashing the tomatoes as they soften, until the masala is thick and fragrant and the oil begins to separate at the edges of the pan.
4. 4Add the mince. Break up any clumps immediately using the back of a spoon and stir thoroughly into the masala. Increase the heat to high and cook uncovered for 5–6 minutes, stirring, until the mince browns and any initial moisture evaporates.
5. 5Reduce heat to medium-low. Cover the pan and cook for 15 minutes. The mince will release more water as it cooks — continue until the mixture is again dry and the oil visibly separates. This second drying stage is what concentrates the flavour.
6. 6Add the peas, 3 tablespoons of water, and salt. Stir, cover, and cook for 8–10 minutes until the peas are tender and any added water has been absorbed.
7. 7Sprinkle the garam masala, stir, and cook uncovered for 2 more minutes. Taste and adjust salt. Transfer to a serving dish and garnish generously with fresh coriander, slit green chillies, and julienned ginger. Serve with roti or paratha.