Keema Matar

Step-by-Step Instructions

1. 1

   Start by finely chopping the onion and green chilies. Heat 3 tablespoons of cooking oil in a large pan over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

2. 2

   Add the chopped onions to the pan and sauté them until they become golden brown, which should take about 5-7 minutes. Stir occasionally to ensure even cooking and prevent burning.

3. 3

   Next, introduce the ginger-garlic paste to the onions and sauté for an additional 2 minutes, allowing the raw aroma to dissipate. The mixture should be fragrant and slightly thick by now.

4. 4

   Add the chopped tomatoes to the pan along with the red chili powder, turmeric powder, and coriander powder. Cook this mixture until the tomatoes soften and the oil starts to separate from the masala, which should take about 5 minutes.

5. 5

   Once the tomatoes are ready, incorporate the ground beef or mutton into the pan. Break up any clumps and mix well with the masala, allowing it to cook until the meat changes color, approximately 5 minutes.

6. 6

   Stir in the yogurt and salt to taste, mixing everything together thoroughly. Lower the heat and let this cook for about 10 minutes, stirring occasionally. The meat should be well cooked and coated in the spices.

7. 7

   Add the green peas to the pan and mix them in. Cover the pan and let it simmer for an additional 5 minutes until the peas are tender and heated through.

8. 8

   Finally, sprinkle the garam masala over the top and give everything a good stir. Cook for another 2 minutes to allow the flavors to meld together.

9. 9

   Remove the pan from heat and garnish the keema matar with freshly chopped cilantro. The dish should have a rich color and a fragrant aroma.

10. 10

    Serve the keema matar hot with naan, roti, or steamed rice, ensuring a delightful meal experience. Enjoy your authentic Pakistani dish!