Make this authentic Pakistani Keema matar recipe in just 35 minutes! Just 1-pot easy peasy recipe that goes well almost with any carb side.
One-pot comfort food recipe that is made with simple ingredients.
cilartro, lemon, chili
Make sure your onions are thinly sliced. Fry onions on medium heat with frequent stirring towards the end for evenly fried onions.
See the onions are just golden and not too dark or burnt. (Tip: When onions are close to getting golden each onion slice appears separated and not clumpy.)
Once onions are golden add the spices. Reduce heat to the lowest while adding spices.
Let spices sizzle for a few seconds then mix in tomatoes. Mix well, cover the pot and cook on medium heat for 3-5 minutes until you see some oil shining on the sides of the pan.
Add the ground meat (mince) and yogurt. Mix well and cover the pot again. Cook for 5-7 minutes on medium heat until keema changes color.
Add the pea (matar) to the keema. Cover and let it cook another 7-10 minutes until peas are cooked. Adjust heat as needed.
Ground meat and peas are cooked, I'll cook this keema further on high heat for 2-3 minutes with constant stirring to dissolve some of the onions.
If you like a little gravy in your keema add about ½ cup of water. Bring the curry to boil and then simmer for 5 minutes. Garnish with ginger, coriander, and chilies.
By Mariam Sodawater