Matar Keema Recipe: A Delicious North Indian Delight
Matar Keema, a beloved North Indian dish, combines the wholesome goodness of green peas and potatoes with the rich flavors of spices and herbs. This vegetarian recipe is perfect for a hearty lunch or dinner and pairs beautifully with Indian breads or rice. Here’s a detailed guide to making this delightful dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green peas (boiled and mashed) | 1 cup |
| Potato (boiled and mashed) | 1 |
| Paneer (crumbled) | 1/2 cup |
| Tomato (finely chopped) | 1 |
| Tomato puree | 1/4 cup |
| Cumin seeds | 1/2 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Asafoetida (hing) | A pinch |
| Onion (finely chopped) | 1 |
| Ginger garlic paste | 1 tablespoon |
| Red chili powder | 1 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Fresh coriander leaves | A handful (for garnish) |
| Coriander powder | 1 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Oil | As needed |
| Water | As needed |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Protein | 8 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Fat | 7 g |
| Sodium | ~250 mg |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 35 minutes |
| Cooking | 30 minutes |
| Total Time | 65 minutes |
Servings
| Servings | Number |
|---|---|
| 4 |
Instructions
To begin making the delectable Matar Keema, follow these steps:
-
Heat the Oil: Start by heating a generous amount of oil in a spacious kadhai (wok) over medium heat.
-
Add Whole Spices: Once the oil is hot, add the cumin seeds, mustard seeds, and a pinch of asafoetida. Sauté them for about 15 seconds until they release their aromatic fragrance.
-
Cook the Onions: Next, add the finely chopped onion to the kadhai. Cook the onion until it softens and turns golden brown, which usually takes about 5 to 7 minutes.
-
Incorporate Ginger Garlic: After the onions have softened, stir in the ginger garlic paste. Let it cook for an additional 2 minutes, allowing the flavors to meld.
-
Add Tomatoes and Puree: Now, add the finely chopped tomatoes and the tomato puree to the mixture. Stir well, cover the kadhai, and let it simmer for about 3 to 4 minutes, allowing the tomatoes to break down.
-
Spice It Up: Once the tomatoes have cooked down, add the red chili powder, turmeric powder, coriander powder, garam masala powder, and salt. Mix everything together and let it cook for another 5 minutes, ensuring the spices are well incorporated.
-
Mix in Mashed Ingredients: After the spices have cooked, add the mashed potatoes, crumbled paneer, and about 1/4 cup of water. Stir thoroughly to combine all the ingredients, then let it cook for 6 to 8 minutes, allowing the flavors to meld.
-
Final Touch with Peas: Finally, add the boiled and mashed green peas to the kadhai. Cover the pan and let it cook for another 3 to 5 minutes until everything is heated through.
-
Garnish and Serve: Once cooked, garnish the Matar Keema with freshly chopped coriander leaves. Serve hot with Spinach Raita and soft phulkas (Indian flatbreads) for a complete meal.
Serving Suggestions
Matar Keema pairs wonderfully with:
- Spinach Raita: A cooling yogurt-based side that balances the spices.
- Phulkas: Soft, unleavened Indian bread that soaks up the delicious flavors.
- Rice: Steamed basmati rice or jeera (cumin) rice for a comforting combination.
Enjoy your homemade Matar Keema as a satisfying dish that brings warmth and joy to your dining table!
