Matar Qeema
A home-style recipe for Matar Qeema. Serves 4, ready in about 40 minutes.
Ingredients
- ½ cup oil
- 1 onion, chopped
- 1 tbsp ginger-garlic paste
- 500 g mince (qeema), beef or mutton
- 1½ tsp salt
- 1½ tsp red chilli powder
- ½ tsp turmeric
- 1 tbsp coriander powder
- 2 tomatoes, chopped
- 1½ cups peas (matar), fresh or frozen
- 1 tsp garam masala
- 2 green chillies and a handful of fresh coriander, to finish
Missing something?
- No mince (qeema)? Use finely chopped chicken or soya granules.
- No peas? Use diced carrot or green beans.
- No onion? Use spring onions, or a little onion powder (less depth).
- No tomato? Use 1 tbsp tomato paste per tomato, or 2 tbsp yogurt for tang.
Method
- Heat the oil and fry the onion for 5–6 minutes until light golden. Add the ginger-garlic paste for 1 minute.
- Add the qeema and fry on high heat for 5–7 minutes, breaking up the lumps, until it changes colour.
- Add the salt, chilli, turmeric, coriander powder and tomatoes and cook for 5 minutes.
- Add fresh peas with ½ cup water. Cover and cook on low heat for 15 minutes, until the peas are soft. Add frozen peas for the last 5 minutes only.
- Uncover and cook until dry and the oil separates. Add the garam masala, green chillies and coriander.