Keema Matar With Parathas by @samsweetandspicetreats

55 min
Medium

4 servings

🍗

500 g

Chicken Keema

🧅

2 medium

Onion

🍅

2

Tomatoes

🫚

15 ml

Ginger Garlic Paste

🧂

6 g

Salt

🌶️

1 tsp

Red Chilli Powder

🫚

0.6 g

Black Pepper

🌶️

0.5 tsp

Red Crushed Chilli Flakes

1 tsp

Zeera Powder

1 tsp

Dhania Powder

🌿

1 tsp

Haldi

🌿

Kasuri Methi

💧

480 ml

Water

🫗

30 ml

Oil

Matar

Preparation Steps

  1. Step 1/11

    Finely chop the 2 medium onions and 2 tomatoes.

    onion
    tomato
    🔪knife
    🪵cutting board

  2. Step 2/11

    Add 500 g chicken mince, chopped onions, chopped tomatoes, and 1 tablespoon ginger garlic paste to a pot.

    chicken mince
    onion
    tomato
    ginger garlic paste
    🥄measuring spoons

  3. Step 3/11

    Season the mince mixture with 1 teaspoon salt, 1 teaspoon red chili powder, 1/4 teaspoon black pepper, and 1/2 teaspoon crushed red chili flakes.

    salt
    red chili powder
    black pepper
    crushed red chili flakes
    🥄measuring spoons
    🥄wooden spoon

  4. Step 4/11

    Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1 teaspoon ground turmeric; stir to combine.

    ground cumin
    ground coriander
    ground turmeric
    🥄measuring spoons
    🥄wooden spoon

  5. Step 5/11

    Pour 480 ml water into the pot and bring the mixture to a boil over medium-high heat.

    water
    🥛measuring cup
    🥄wooden spoon

  6. Step 6/11

    Cover and simmer over medium-low heat until the chicken mince is fully cooked and tender, about 20 minutes.

    chicken mince
    🥄wooden spoon

  7. Step 7/11

    Remove the lid and cook until most of the cooking liquid evaporates.

    🥄wooden spoon

  8. Step 8/11

    Add 2 tablespoons cooking oil and fry the keema over medium-high heat until the oil separates at the surface, about 8 minutes.

    cooking oil
    🥄measuring spoons
    🥄wooden spoon

  9. Step 9/11

    Stir in 150 g boiled green peas and cook for 3 minutes until heated through.

    boiled green peas
    🥄wooden spoon

  10. Step 10/11

    Crush 1 teaspoon dried fenugreek leaves over the keema and stir briefly.

    dried fenugreek leaves
    🥄measuring spoons
    🥄wooden spoon

  11. Step 11/11

    Serve the hot chicken keema matar with 4 warm parathas.

    parathas
    🥄serving spoon

Composition

Ingredients

Types

Vegetables, Condiments, Seasonings, Liquids

Ingredients

Chicken keema, Onion, Tomatoes, Ginger garlic paste, Salt, Red chilli powder, Black pepper, Red crushed chilli flakes, Zeera powder, Dhania powder, Haldi, Kasuri methi, Water, Oil, Matar

Allergens

to inform

Dietetics

Dietary regimen

High protein, Halal

Calories

510 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 48g, Fat: 22g, Fiber: 7g, Sugars: 6g

Nutritional Information

Minerals

Iron: 4.2mg, Potassium: 650mg, Sodium: 710mg, Calcium: 70mg

Vitamins

Vitamin A: 105mcg, Vitamin C: 16mg, Vitamin B12: 0.5mcg, Folate: 75mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

knife, cutting board, wooden spoon, measuring spoons, measuring cup, serving spoon

Appliances

stovetop

Type

Type

Type Of Dish

Main Course

Occasions

Suhoor, Iftar, Ramadan, Dinner, Lunch

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Tender, Juicy, Thick, Soft

Flavors

Spicy, Savory, Aromatic, Earthy, Warm

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool promptly,Store in an airtight container,Reheat until steaming hot), freezer : 3 months (Store in a freezer-safe airtight container,Freeze without parathas for best quality,Thaw overnight in the refrigerator)