Keema Matar

Keema Matar Recipe - Authentic Indian Dish with Chicken and Green Peas

Region / culture: India | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Keema Matar is a popular Indian dish made with ground chicken, peas, and a blend of aromatic spices. This flavorful and hearty dish is perfect for a comforting meal any day of the week.

History

Keema Matar has its origins in Indian cuisine, where it is a staple dish enjoyed by many. The combination of ground meat and peas cooked in a spicy and flavorful gravy has been a favorite for generations.

Ingredients

1 lb (454 g) lean ground chicken
1 cup finely chopped onions
1 cup chopped tomatoes
0.5 cup water
1 cup frozen green peas
2 – 3 green chillies, finely chopped
1 tsp cumin seeds
5 – 6 whole green cardamoms
1 cinnamon stick
1 – 2 dried bay leaves
7 – 8 whole black peppercorns
7 – 8 whole cloves
0.5 tsp red chili powder
0.5 tsp cumin powder
1 tsp coriander powder
0.5 tsp garam masala
salt, to taste
2 tbsp cooking oil
fresh chopped coriander leaves for garnish

How to prepare

Brown the ground chicken in a non-stick pan and set it aside.
In the same pan, add cumin seeds, onions, and green chillies, along with all the whole spices. Fry for 5 – 6 minutes until the onions turn brown.
Add tomatoes and cook until all the juices dry up and a thick paste is formed.
Add salt, chili powder, coriander powder, garam masala, and cumin powder. Cook until the spices blend well. Then, add the browned chicken, water, and peas. Cover and cook for about 10 minutes.
Garnish with chopped coriander leaves and serve hot with parathas!

Variations

You can use ground lamb or beef instead of chicken for a different flavor.
Add diced potatoes or carrots along with the peas for added texture and flavor.
For a vegetarian version, you can use crumbled paneer (Indian cottage cheese) or tofu in place of the ground chicken.

Cooking Tips & Tricks

Make sure to brown the ground chicken well before adding it to the gravy to enhance the flavor.

- Adjust the spice levels according to your preference by adding more or less chili powder and green chilies.

- For a richer flavor, you can also add a dollop of ghee (clarified butter) at the end of cooking.

Serving Suggestions

Keema Matar can be served with rice, naan, roti, or parathas for a complete meal. It pairs well with a side of raita (yogurt dip) or salad.

Cooking Techniques

The key to making a delicious Keema Matar is to brown the ground chicken well before adding it to the gravy. This helps enhance the flavor and texture of the dish.

Ingredient Substitutions

If you don't have ground chicken, you can use ground turkey, lamb, or beef as a substitute. You can also use fresh tomatoes instead of canned tomatoes for a fresher flavor.

Make Ahead Tips

Keema Matar can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it on the stovetop or in the microwave before serving.

Presentation Ideas

Garnish the Keema Matar with fresh chopped coriander leaves before serving to add a pop of color and freshness. Serve it in a decorative bowl or plate for an elegant presentation.

Pairing Recommendations

Keema Matar pairs well with a side of fragrant basmati rice, garlic naan, or flaky parathas. A side of cucumber raita or mixed vegetable salad complements the dish perfectly.

Storage and Reheating Instructions

Store any leftover Keema Matar in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

A serving of Keema Matar contains around 250 calories.

Carbohydrates

Keema Matar is a low-carb dish, with approximately 10 grams of carbohydrates per serving.

Fats

This dish is relatively low in fat, with around 12 grams of fat per serving.

Proteins

Keema Matar is a protein-rich dish, with approximately 25 grams of protein per serving.

Vitamins and minerals

This dish is rich in vitamins and minerals, especially from the tomatoes, onions, and peas. It provides a good amount of vitamin C, vitamin A, and iron.

Alergens

This recipe contains no common allergens, but be sure to check for any specific allergies to the ingredients used.

Summary

Keema Matar is a nutritious and balanced dish that provides a good amount of protein, vitamins, and minerals while being relatively low in carbohydrates and fats.

Summary

Keema Matar is a delicious and nutritious Indian dish made with ground chicken, peas, and a blend of aromatic spices. This flavorful and hearty dish is perfect for a comforting meal any day of the week. Enjoy it with rice, naan, or parathas for a complete and satisfying meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was during my travels through India, a country that has always held a special place in my heart. I had been wandering through the bustling streets of Delhi, taking in the sights, sounds, and smells of this vibrant city. As I passed by a small, crowded market, my senses were overwhelmed by the aroma of spices and grilled meats wafting through the air.

Curious, I made my way through the throngs of people to a tiny food stall tucked away in a corner. The stall was run by a kindly old man with a twinkle in his eye and a warm smile on his face. He was cooking up a storm, deftly flipping skewers of marinated meat on a sizzling grill. Intrigued, I approached him and struck up a conversation.

The old man introduced himself as Mr. Singh and welcomed me to try his specialty dish - Keema Matar. I watched intently as he prepared the dish, adding a medley of spices, herbs, and minced meat to a bubbling pot. The aroma that filled the air was intoxicating, making my mouth water in anticipation.

As Mr. Singh ladled the fragrant Keema Matar onto a plate and handed it to me, I took my first bite. The flavors exploded in my mouth - a harmonious blend of earthy spices, tender meat, and vibrant green peas. It was a revelation, unlike anything I had ever tasted before.

I begged Mr. Singh to share his recipe with me, and to my surprise, he agreed. Over the course of the next few days, I shadowed him in his cramped kitchen, watching and learning as he cooked up batch after batch of Keema Matar. He patiently explained each step of the process, from toasting the spices to simmering the meat until tender.

I took copious notes, making sure to capture every detail of the recipe. Mr. Singh chuckled at my diligence, but he was pleased to see my enthusiasm for his beloved dish. As I bid him farewell and left Delhi, I promised to cherish his recipe and share it with others.

Back home, I wasted no time in recreating Mr. Singh's Keema Matar in my own kitchen. The familiar aromas of cumin, coriander, and garam masala filled the air, transporting me back to the bustling streets of Delhi. As I took my first bite of the dish I had lovingly prepared, I knew that this recipe would become a treasured part of my culinary repertoire.

Over the years, I have made Keema Matar countless times, tweaking and perfecting the recipe to suit my tastes. I have shared it with friends and family, who have all marveled at its complex flavors and comforting warmth. Each time I cook it, I am reminded of Mr. Singh and the bond we forged over a shared love of good food.

As I grow older, my memories of that fateful day in Delhi may fade, but the taste of Keema Matar will always bring me back to that moment of discovery and joy. It is a reminder of the power of food to connect us across cultures and generations, and a testament to the enduring legacy of a humble recipe passed down from one cook to another.