Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, makhni qeema mattar(beef). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
I'll show you how to make beef matar keema ingredients. Keema (aka kheema or qeema) is a flavorful minced meat (beef or lamb) dish said to have originated in Persia but extremely popular in the Indian sub-continent. Ground Beef Curry with Peas (Keema Matar) Keema matar or matar keema is a traditional Pakistani dish made with ground mince and peas in a dry style gravy. It can be served with either rice or roti.
Makhni qeema mattar(beef) is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Makhni qeema mattar(beef) is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have makhni qeema mattar(beef) using 18 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Makhni qeema mattar(beef):
- Prepare Half kg beef qeema
- Make ready Half kg peas (matar)
- Take 1 cup melt makhan
- Make ready 1 onion large size
- Prepare 4 tomato
- Make ready 1 tsp ginger paste
- Take 1 tsp garlic paste
- Make ready 1 tsp red chili
- Make ready 1/2 tsp turmeric powder
- Prepare 1/2 tsp coriander(kuta hoa)
- Make ready 1/2 tsp zeera
- Make ready to taste Salt
- Get 5 adad green chili
- Take 4 tsp Yogurt
- Make ready For garnish
- Prepare Lemon
- Make ready Green chili
- Prepare leaves Green Coriander
Indian Spiced Beef and Peas (Keema Matar) Keema matar, from the Indian subcontinent, is often made with ground lamb or mutton and potatoes, but we use ground beef and green peas. The garam masala adds robust spiciness, but not much chili heat. Keema is an Indian ground beef or lamb curry recipe simmered with peas, potatoes, tomatoes, coconut milk, and spices. "Keema" translates to minced meat (aka ground meat) and the traditional variations are prepared with either peas (keema matar) or potatoes (keema aloo) or in the case of this particular recipe, both. Keema/Kima, as we call it in Bengali, is a staple curry in many Bangladeshi and Pakistani households.
Steps to make Makhni qeema mattar(beef):
- Presure cooker.mein 2 glass pani dall ke qeema,onion, tomato,green chili,garlic,ginger or all spicy add kar ke 20 mins ka pressure lagadia
- Pher makhan dall kar bhoon lia or sath he matar dal diay or bhon lia
- Jab matar gal jyien or pani kushk ho jay to dahi dal ke halka sa bhon lia or fresh dhania shamil kar ke serve kreen
Keema is an Indian ground beef or lamb curry recipe simmered with peas, potatoes, tomatoes, coconut milk, and spices. "Keema" translates to minced meat (aka ground meat) and the traditional variations are prepared with either peas (keema matar) or potatoes (keema aloo) or in the case of this particular recipe, both. Keema/Kima, as we call it in Bengali, is a staple curry in many Bangladeshi and Pakistani households. This particular version, Classic Keema Matar (mince with peas) is one of two favourites in my own house, the other being Aloo Keema (mince with potatoes). Both curries can be made following this recipe, simply replace the peas with potatoes. Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink.
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