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matar Archives - EvernewRecipes.com
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Chicken Keema Matar Recipe

Chicken Keema Matar Ingredients:

Chicken Keema Matar Recipe
Chicken Keema Matar Recipe
  • Minced chicken meat – 500 gm.
  • Matar (green peas) – 200 gm.
  • Oil
  • Salt – to taste
  • For Curry:
  • Jeera (cumin) – 1/2 tsp
  • Dried red chilly- 2 (chopped finely)
  • Onion (pyaz) – 2 medium size (chopped finely)
  • Ginger Garlic paste – 1 heaped tbsp
  • Dhania patta (cilantro leaves) – 1 bunch (chopped)
  • Powdered masala(spices):
  • Haldi (Turmeric) powder – 1tsp
  • Jeera (Cumin) powder- 1 tsp
  • Dhania (Corriander) powder- 1 tsp
  • Red Chilly powder- 1tsp
  • Garam masala powder – 1 tsp
  • Tandoori masala powder – 1 tsp (optional)

For matar:

  • Jeera – 1/4 tsp
  • Haldi powder- 1/2 tsp
  • Red Chilly powder- 1/2 tsp
  • How to make Keema Matar
  • Heat oil in a pressure cooker.
  • Put jeera, tejpatta, dried red chilly in it.
  • When jeera begins to splutter, add onion to it and fry it till golden brown.
  • Add ginger garlic paste.
  • Saute for 2 minutes.

How to make Chicken Keema Matar:

  • Add all the powdered masalas and tomato and saute for 5 minutes, till masala starts to leave oil.
  • Add chicken keema to it and saute for 5 minutes. Add salt.
  • Add 2 cups water
  • Pressure cook on high till the cooker whistles.
  • Then reduce flame and cook for 18 minutes.
  • Let the pressure cooker cool on its own.
  • Put oil in a karaahi.
  • Add jeera, when jeera begins to splutter, add matar.
  • Saute for 2 minutes, then add the haldi powder, red chilly powder, and salt. Cover the karaahi.
  • Let the matar cook on slow flame for 7 minutes.
  • Put off the flame.
  • Open the naturally cooled pressure cooker, add the fried matar, close the cooker again and cook for 1 minute.
  • Put off the flame. Garnish with chopped dhania patta.
  • Serve with steaming rice or chapaatis

Aloo Matar keema Recipe

Aloo Matar keema Recipe Ingredients:

Aloo Matar keema Recipe
Aloo Matar keema Recipe
  • Minced meat – 200 grms
  • Ginger and Gralic paste : 10 tsp
  • Onion – 1 ( chopped)
  • Tomatoes – 1 ( Chopped)
  • Capsicum Pepper – 1 ( chopped) optional
  • Coriander Leaves – 1 handful ( Optional)
  • Salt – taste
  • Garam Masala – 2 tsp
  • poppy seeds – 1 tsp
  • Chilly powder – 2 tsp ( Or according to taste )
  • Green peas – 1/2 cup ( frozen ), can use fresh green peas, but have to cook it before adding to the dish.
  • Oil – To fry

How to make Aloo Matar keema Recipe:

  • Heat the oil and fry the onions, tomatoes and ginger and garlic , Fry till the raw smell disappears.
  • Then make it cool and then grind it into fine paste, by adding water.
  • If you are using coriander leaves, add it now and grind it into paste ( this is optional)

Matar Paratha Recipe

Ingredients:

  • 2 cups flour
  • 1 cup water
  • 3 cups shelled peas
  • 3 green chilies
  • ¼ tsp asafoetida
  • 2 tbsp ghee
  • 1 tsp salt
  • Ghee for frying

How to make Matar Paratha:

  • Make a dough with flour and water and keep aside.
  • Mince the peas and green chilies in a bowl.
  • Heat 2 tbsp. ghee, add asafoetida, peas, green chilies and salt.
  • Fry for 8-10 minutes and let it cool.
  • Divide the dough into 8-9 balls, flatten each portion, place pea filling in the center and seal edges.
  • Roll out into a paratha and fry on a hot tawa using ghee.
  • Serve hot.
Matar Paratha Recipe Image
Matar Paratha Recipe Image

keema Matar Recipe

keema Matar keema Matar RecipeIngredients:

  • 500 gms Minced Meat (Keema)
  • 250 gms Peas (Matar)
  • 1/2 tsp Turmeric (Haldi)
  • 1 tsp Red Chili Powder (Lal Mirchi)
  • 1 ” chopped Ginger (Adrak)
  • 3 Green chilli (Hari mirch)
  • 1 tsp Garam Masala
  • 3 large Brown Cardamom (Elaichi Moti) crushed
  • 1 cup fresh and thick curd Curd (Dahi)
  • 1 pinch of Asafetida (Hing)
  • 4 tblsp Clarified Butter (Ghee)
  • Coriander Leaves (Dhania)

How to make keema Matar

  • Heat ghee and fry asafetida.
  • Add salt, green chillies, turmeric and coriander powder.
  • Add cardomoms and garam masala and simmer.
  • Then add a cup of hot water.
  • Cover and cook till the water dries and peas and keema are done.
  • Garnish with coriander leaves.
  • keema Matar is ready to serve hot with nan or chapatis.