Keema Matar

Keema Matar translated into English is Simply Mince (Keema ) and Peas (Matar). This is of India’s favourite dishes and really tasty too. You will probably of tried a Keema Naan Bread before which simply Naan filled with the Mince although in some restaurants the mince can be quite processed. This version is a simple dish is low calorie so you can enjoy this without feeling too guilty !

Utensils

WOK , Frying Pan, Knives

Ingredients

750 Grams of Beef , Lamb or Mutton mince. Ideally you are looking to get the leanest mince you can find to cut your fat intake however if you want plenty more Flavour then don’t let it worry you.

  • 2 medium Onions , Finely Chopped
  • 3 Garlic Cloves , Finely Chopped
  • 1 Teaspoon of Ginger Paste or 1 2cm piece finely grated
  • 1 Cinnamon Stick
  • 2 Tablespoons of Medium Curry Powder (See Powder Guides Page )
  • 6 Tablespoons of Tomato Paste 
  • 500G Passata with onion and garlic. (You can use chopped tomatoes pressed through a Sieve with 2 Tablespoons of Ketchup )
  • 300 G Frozen Peas or 1 Cup
  • 200 G Chicken Stock Boiling
  • 1 Green Chilli Finely Chopped (Only if you prefer a hotter version)
  • 2 Handfuls of Chopped Fresh Coriander
  • Salt and Pepper to Season Mince
  • Finely Chopped Chilli (For Garnish)
  • 1 Tablespoon of Olive or Vegetable Oil (Or if you really are saving calories low cal cooking spray !)

Cooking Method

  • Firstly put the oil in your Wok over a high heat and add your onions and mince. Give it a few minutes and you should start to get some excess fat and liquid. If you are looking to get rid of the Calories then Ditch the extra liquid. At this stage add a bit of salt and pepper to season and stir well.
  • Now add your ginger ,garlic and curry powder and fry this for a minute or so depending on the fluid you have in the pan just make sure these are mixed in well.You can also add the Green Chilli in at this stage if you want a hotter version.
  • Next step is to add the tomato puree,Passata,cinnamon stick and stock mixing this well. 
  • Bring it to the boil on a medium heat and cook for a further 20 minutes making sure nothing sticks and you stir often.
  • Put the peas into the dish and bring back to boil and cook for a further 4 minutes when the peas should be tender. check them though (Just in case you break your Diners teeth !)
  • For a final touch add the fresh coriander and put into a serving dish.
  • If you want it to look a bit more colourful then just sprinkle the Chopped red chilli on top.