Keema Matar
I first discovered this dish at India Quality in Kenmore Square near Fenway Park. Keema (minced meat) Matar (peas) is cooked with various spices and garlic-ginger paste. You can use any kind of ground meat that you would like. Ground lamb, chicken, turkey or beef will all work nicely. Adjust the heat of the dish by adding or reducing the amount of green chilies. The dish goes great served with basmati rice and your favorite type of Indian bread. I served the dish with naan and methi paratha. To make the chopping easier, I recommend this little chopper from Kitchen Aid. If you’re not lucky enough to have an Indian grocery store in your neighborhood, this starter package of spices comes in an authentic spice box from India.
Watch and Learn!
Keema Matar
INGREDIENTS:
1 lb ground turkey
1 medium onion, finely chopped
2 tomatoes, chopped by hand or in a food processor
1/2 cup water
1 cup frozen or canned green peas
1/2 teaspoon red chili powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
salt, to taste
2 tbsp cooking oil
Ginger-Garlic paste:
1 bunch cilantro
2 green chilies
1 inch ginger, skin removed
5 garlic cloves
Whole Spices:
1 teaspoon cumin seeds
3 whole green cardamoms
1 cinnamon stick
1 bay leaf
5 whole black peppercorns
3 whole cloves
Garnish:
fresh chopped cilantro leaves
sliced onion
DIRECTIONS:
Grind ginger-garlic paste either in a food processor or use a mortar and pestle.
In a non-stick skillet, heat 1 tablespoon oil, brown the ground turkey and set aside.
In the same pan, add 1 tablespoon oil, add cumin seeds, onions, all whole spices, and fry for 6 minutes until onions turn brown.
Add ginger-garlic paste and fry 3-4 minutes or until fragrant.
Next, add tomatoes and cook until all the juices dry up and a thick paste is formed, about 5-7 minutes.
Add salt, chili powder, garam masala, cumin powder, and cook about 5 minutes.
Add browned turkey, water and peas, cover and cook for about 10 minutes.
Garnish with chopped cilantro and onion slices.
Serve hot with basmati rice and paratha or naan.
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