Keema matar

Keema matar (English: "peas and mince"),[1] also rendered Qeema matar, is a dish from the Indian subcontinent associated with the Mughals. The term is derived from Chaghatai Turkic قیمه (minced meat) which is cognate with Turkish kıyma (minced or ground meat).

Keema Matar
Keema matar
Alternative namesMatar Gosht
TypeHouse food
Place of originIndian subcontinent
Region or stateIndian subcontinent
Associated cuisineIndia, Bangladesh, Pakistan
Main ingredientsMinced meat and pea
Ingredients generally usedIndian spices
Similar dishesAloo keema
Other informationAloo matar

History

"Keema matar" was popularly eaten in the courts of Mughal India.

Name

The dish was originally called "keema matar" but is referred to as "matar qeema" nowadays. In Pakistan, due to the way the letter ق is pronounced, the dish is spelled with a "q" (qeema), but in India and Bangladesh it is written with a "k" (keema).

Variations

A popular variation of this dish is aloo keema (potatoes and minced meat).[2] It is commonly cooked in North Indian and Pakistani households.

Keema is also used as a filling for samosas.[3]

Ingredients
Keema Matar with Indian spices

Ingredients of this dish are already specified in its name i.e. "Matar" (pea) and "Keema" (mince). Meats used include ground goat meat lamb or beef.[4] All other ingredients include Indian spices and water with banaspati ghee.

See also

References
  1. Narain, P. (2000). The Essential Delhi Cookbook. Penguin Books Limited. p. pt54. ISBN 978-93-5118-114-9.
  2. Jamil, Tressa (2021-12-20). "Aloo Keema (Ground Beef and Potato Curry)". Jamil Ghar. Retrieved 2022-11-04.
  3. "Keema Samosa Recipe: How to Make Keema Samosa Recipe | Homemade Keema Samosa Recipe". recipes.timesofindia.com. Retrieved 2022-11-04.
  4. Goor, R.; Goor, N. (1999). Eater's Choice Low-Fat Cookbook: Eat Your Way to Thinness and Good Health. Houghton Mifflin Company. p. 23. ISBN 978-0-395-97104-8.


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