Keema Matar by @samsweetandspicetreats

50 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 1/9

    Finely chop the 2 medium onions and 2 medium tomatoes.

    onion
    tomato
    🔪knife
    🟫cutting board

  2. Step 2/9

    Add 500 g chicken mince, chopped onions, and chopped tomatoes to the large pot.

    chicken mince
    onion
    tomato
    🍲large pot
    🥄wooden spoon

  3. Step 3/9

    Stir in 1 tbsp ginger garlic paste, 1 tsp salt, red chili powder, ground cumin, ground coriander, and ground turmeric.

    ginger garlic paste
    salt
    red chili powder
    ground cumin
    ground coriander
    ground turmeric
    🍲large pot
    🥄wooden spoon
    🥄measuring spoons

  4. Step 4/9

    Add 1/4 tsp black pepper, 1/2 tsp crushed red chili flakes, and 475 ml water.

    black pepper
    crushed red chili flakes
    water
    🍲large pot
    🥄wooden spoon
    🥄measuring spoons
    🥛measuring cup

  5. Step 5/9

    Bring the mixture to a boil over medium-high heat. Cover the pot and simmer until the chicken mince is fully cooked, about 20 minutes.

    chicken mince
    🍲large pot
    🥄wooden spoon

  6. Step 6/9

    Uncover the pot and cook over medium-high heat until most of the liquid has evaporated.

    🍲large pot
    🥄wooden spoon

  7. Step 7/9

    Add 2 tbsp cooking oil and fry the mince mixture, stirring frequently, until the oil separates and rises to the surface.

    cooking oil
    🍲large pot
    🥄wooden spoon
    🥄measuring spoons

  8. Step 8/9

    Fold in 150 g boiled green peas. Cook for 3 to 5 minutes until the peas are heated through.

    boiled green peas
    🍲large pot
    🥄wooden spoon

  9. Step 9/9

    Crush 1 tsp dried fenugreek leaves over the keema matar. Stir once and serve hot with parathas if desired.

    dried fenugreek leaves
    🍲large pot
    🥄wooden spoon
    🥄measuring spoons

Composition

Ingredients

Types

Vegetables, 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, Dairy free, Gluten free, Low carbohydrate, Halal

Calories

325 kcal

Macro nutrients

Protein: 30g, Carbohydrates: 14g, Fat: 17g, Fiber: 4g, Sugar: 5g

Nutritional Information

Minerals

Iron: 2.8mg, Potassium: 510mg, Sodium: 470mg, Zinc: 2.1mg

Vitamins

Vitamin A: 155mcg, Vitamin C: 18mg, Vitamin B6: 0.6mg, Vitamin B12: 0.4mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

35 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

large pot, wooden spoon, knife, cutting board, measuring spoons, measuring cup

Appliances

stovetop

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family meal, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Tender, Juicy, Thick, Saucy

Flavors

Savory, Spicy, Earthy, Aromatic, Slightly tangy

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 quickly before refrigerating,Store in an airtight container,Reheat until piping hot), freezer : 3 months (Store in a freezer-safe airtight container,Freeze in individual portions,Thaw in the refrigerator before reheating)