# Matar wala Qeema Recipe

A recipe for a flavorful and delicious green keema (minced meat) dish that is easy to make at home.

- Servings: 1 servings
- Total time: 30 min
- Cuisine: Indian
- Category: Dinner
- Language: en

## Ingredients

- 0.5 kg keema (minced meat)
- 2 medium-sized pyaz (onion)
- 1 tablespoon adrak-lehsun ka paste (ginger-garlic paste)
- 1 tablespoon bhune hue zeere ka powder (roasted cumin powder)
- 2 tablespoons dhaniya ka powder (coriander powder)
- 0.5 tablespoon kali mirchon ka powder (black pepper powder)
- 0.5 tablespoon haldi ka powder (turmeric powder)
- 1 to taste namak (salt)
- 1 handful dhaniya (coriander)
- 1 a little pudina (mint)
- 5 hari mirch (green chilies)
- 2 tablespoons oil
- 2 hari elaichi (green cardamom)
- 0.5 tablespoon kali mirch (black peppercorns)
- 1 tablespoon zeera (cumin seeds)
- 2 tej patta (bay leaf)
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- 1 cup hari matar (green peas)
- 100 grams palak (spinach)
- 0.5 cup dahi (yogurt)
- 1 handful sohe ki bhaji (dill)
- 2 sabut hari mirch (whole green chilies)
- 0.5 tablespoon garam masala

## Instructions

1. Take a pressure cooker and add the keema (minced meat).
2. Add two medium-sized finely chopped onions.
3. Add one tablespoon of ginger-garlic paste.
4. Add one tablespoon of roasted cumin powder, two tablespoons of coriander powder, half a tablespoon of black pepper powder, and half a tablespoon of turmeric powder.
5. Add salt to taste.
6. Add a handful of coriander, a little mint, and a green chili paste.
7. Add two tablespoons of oil.
8. Mix all ingredients well.
9. Add one cup of water so that the keema cooks well and becomes soft.
10. Close the lid and cook the keema for at least 20-25 minutes or until 3-4 whistles.
11. In a karahi (wok), heat half a cup of oil.
12. Add 2-3 green cardamoms, half a tablespoon of black peppercorns, one tablespoon of cumin seeds, and two bay leaves.
13. Add one tablespoon of dried fenugreek leaves.
14. Add one cup of green peas and 100 grams of spinach paste.
15. Sauté the peas and spinach with the spices for 2-3 minutes.
16. Add the cooked keema to the karahi.
17. Add half a cup of beaten yogurt.
18. Mix well and turn the flame to high.
19. Sauté the keema with the yogurt until the oil separates.
20. Add a handful of dill and 2-3 whole green chilies.
21. Mix well and sauté for 3-4 minutes.
22. Add the remaining keema water.
23. Mix well, close the lid and cook on low flame for 10 minutes.
24. Remove the lid, add half a tablespoon of garam masala, and mix well.
25. Turn off the flame.

## Equipment

- pressure cooker
- karahi (wok)

## Source

- Original video: https://www.tiktok.com/t/ZTYgAFJ5K/
- Recipe page: https://www.cliprecipe.com/recipe/f05f707b-7fd6-4eb4-b523-ffb453303a95
- Extracted: 2024-12-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt