Delicious Matar Qeema - Quick & Comforting Keema Curry

Matar Qeema is a delicious and hearty Pakistani dish made with minced meat (qeema) and green peas (matar), cooked in a flavorful blend of spices. It is commonly served with naan and roti.

Ingredients:

For Cooking Qeema:

• half kg minced meat (beef)
• 1 cup green peas (matar, fresh or frozen )
• 2 onions (finely chopped )
• 2 tomatoes (finely chopped or blended )
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies (chopped)
• 1/4 cup oil or ghee
• half cup yogurt (optional, for extra richness )

Spices:

• 1 tablespoon cumin seeds (zeera)
• 1 tablespoon red chili powder (adjust to taste )
• half tablespoon turmeric powder
• 1 tablespoon coriander powder 
• half tablespoon garam masala powder
• 1 tablespoon salt (adjust to taste )
• half tablespoon black pepper (optional)

For Garnishing:

• fresh coriander leaves (chopped)
• 1-inch piece ginger (julienned)
• lemon wedges

Instructions:

Step 1: Prepare the Qeema Base:

Heat oil in a pan on medium heat. Add cumin seeds and let them sputter. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and cook for 1-2 minutes until fragrant.

Step 2: Cook the Minced Meat:

Add the minced meat (qeema) and cook on high heat for 4-5 minutes, stirring continuously until it changes color. Add salt, red chili powder, turmeric, coriander powder, and black pepper. Stir well to coat the qeema with spices. Add chopped tomatoes and cook until they soften and the oil separates. If using yogurt, add it now and cook for another 3-4 minutes.

Step 3: Add peas and simmer. 

Add green peas (matar) and mix well. Pour in half a cup of water, cover, and let it simmer for 15-20 minutes on low heat until the peas and qeema are tender. Stir occasionally and add a little water if needed.

Step 4: Final Touch:

Sprinkle garam masala and stir. Garnish with fresh coriander, julienned ginger, and green chilies. Squeeze lemon juice before serving for extra flavor.