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Homemade Keema Mattar is a delightful and savory dish that combines minced meat with green peas in a rich, spiced gravy. This classic recipe is known for its robust flavors and comforting taste, making it a popular choice for both everyday meals and special occasions. With a blend of aromatic spices and tender ingredients, Keema Mattar offers a flavorful journey that is sure to satisfy your taste buds.

Ingredients:

• 500 grams of minced meat (beef, lamb, or chicken)
• 1 cup green peas (fresh or frozen)
• 2 medium-sized onions, finely chopped
• 2 medium-sized tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 2 green chilies, finely chopped (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 2 tablespoons cooking oil
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• Water, as needed

Instructions:

1. Preparation:

   • Start by chopping the onions, tomatoes, and green chilies. If using fresh peas, blanch them in boiling water for a few minutes and then drain. If using frozen peas, thaw them by rinsing under warm water.

2. Cooking the Base:

   • Heat the cooking oil in a large pan or skillet over medium heat.
   • Add cumin seeds and let them splutter.
   • Add the finely chopped onions and sauté until they turn golden brown, about 5-7 minutes.
   • Add the ginger-garlic paste and chopped green chilies (if using). Sauté for another 2 minutes until the raw smell disappears.

3. Adding Spices and Meat:

   • Add the minced meat to the pan and cook until it is browned and cooked through. Stir occasionally to ensure even cooking.
   • Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well to coat the meat with the spices.

4. Making the Gravy:

   • Pour in the tomato puree and stir to combine. Cook the mixture until the oil starts to separate from the gravy, which should take about 5 minutes.

5. Simmering the Dish:

   • Add enough water to cover the mixture and bring to a boil. Reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes, or until the meat is tender and the flavors have melded together.

6. Adding Peas:

   • Add the green peas to the pan and mix well. Cook for an additional 5-7 minutes, or until the peas are tender and the gravy has thickened to your desired consistency.

7. Final Touches:

   • Add salt to taste and sprinkle garam masala over the dish. Stir to combine and cook for another 2 minutes.
   • Garnish with freshly chopped coriander leaves.

8. Serving:

   • Serve Keema Mattar hot with steamed rice, naan, roti, or paratha. It also pairs well with a side of yogurt or a fresh salad.

Tips for Perfect Keema Mattar:

• Meat Choice: Choose a good quality minced meat for the best flavor. Beef, lamb, or chicken can all be used depending on your preference.
• Spice Adjustment: Adjust the spices according to your taste. If you prefer a milder dish, reduce the amount of red chili powder and green chilies.
• Consistency: If you prefer a thicker gravy, let the dish simmer uncovered for a few more minutes. For a thinner gravy, add a bit more water.
• Flavor Enhancement: For added depth of flavor, consider adding a pinch of kasuri methi (dried fenugreek leaves) or a splash of lemon juice at the end of cooking.

Homemade Keema Mattar is a versatile and satisfying dish that brings together the savory richness of minced meat with the freshness of green peas. Its robust flavors and comforting nature make it a favorite in many households. Whether served as a main course or as part of a larger meal, Keema Mattar offers a flavorful journey that is sure to please everyone at the table. Enjoy this classic recipe and savor the delicious blend of spices and peas in every bite.