Keema Matar

Name: Keema Matar
Cuisine: indian
Ingredients: 500 g minced lamb or beef; 1 cup green peas (fresh or frozen); 2 tbsp vegetable oil; 1 large onion, finely chopped; 2 tomatoes, finely chopped; 1 tbsp ginger‑garlic paste; 2 green chilies, slit; 1 tsp cumin seeds; 1 tsp coriander powder; ½ tsp turmeric powder; ½ tsp red chili powder; 1 tsp garam masala; Salt to taste; 2 tbsp fresh cilantro, chopped (optional garnish)

MBG-eligible

Ingredients

500 g minced lamb or beef
1 cup green peas (fresh or frozen)
2 tbsp vegetable oil
1 large onion, finely chopped
2 tomatoes, finely chopped
1 tbsp ginger‑garlic paste
2 green chilies, slit
1 tsp cumin seeds
1 tsp coriander powder
½ tsp turmeric powder
½ tsp red chili powder
1 tsp garam masala
Salt to taste
2 tbsp fresh cilantro, chopped (optional garnish)

Instructions

11. Heat oil in a pan; add cumin seeds and let them sizzle.
22. Add chopped onion and sauté until golden brown.
33. Stir in ginger‑garlic paste and green chilies; cook for 1 minute.
44. Add minced meat; fry on high heat, breaking clumps, until it changes color.
55. Mix in tomatoes, turmeric, red chili powder, coriander powder, and salt; cook until oil separates.
66. Add green peas and ½ cup water; cover and simmer for 10‑12 minutes until meat is tender.
77. Sprinkle garam masala and chopped cilantro; stir and serve hot with roti or rice.

Source: llm-generated