 Keema matar | |
| Alternative names | Matar Gosht |
|---|---|
| Type | House food |
| Place of origin | Indian subcontinent |
| Region or state | Indian subcontinent |
| Associated cuisine | India, Bangladesh, Pakistan |
| Main ingredients | Minced meat and pea |
| Ingredients generally used | Indian spices |
| Similar dishes | Aloo keema |
| Other information | Aloo matar |
Keema matar (English: "mince and peas"),[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).
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
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
- ^ Narain, P. (2000). The Essential Delhi Cookbook. Penguin Books Limited. p. pt54. ISBN 978-93-5118-114-9.
- ^ Jamil, Tressa (2021-12-20). "Aloo Keema (Ground Beef and Potato Curry)". Jamil Ghar. Retrieved 2022-11-04.
- ^ "Keema Samosa Recipe: How to Make Keema Samosa Recipe | Homemade Keema Samosa Recipe". recipes.timesofindia.com. Retrieved 2022-11-04.
- ^ 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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This page was last edited on 30 October 2023, at 20:11