Qimah Aloo Matar

The weather has not been good at all. Been playing games with us since the temperatures actually started to be in the two digits. Its has suddenly become so very hot, this being just the Spring in Canada and not Summer yet. Weather has been too topsy-turvy for the past two to three weeks, resulting in me catching Flu. It was terrible. Now I feel alright and thank my God for the good health again. It sure is a precious bounty-Good health.

I have not even been cooking since the past few days, but yesterday as I began to feel alright, I prepared Qimah Matar Aloo and had it with some warm Phulkas. It was so good. Good home cooked food is always very comforting and gives solace.

Qimah Aloo Matar – Ground meat with Peas and Potatoes Curry

For this recipe, you can use the ground meat of Veal, Lamb or Goat, whatever is available. It turns out equally delicious and I have tried this recipe with all the above mentioned meats.

Qimah Aloo Matar – Ground meat with Peas and Potatoes Curry

Ingredients:

For Gravy:
Canola/Sunflower Oil – 2 tbsp
Yellow Onion/Pyaz – 3 medium, finely chopped
Tomato – 1, large, chopped
Red Chilli Powder/Lalmirch Powder – 1 tbsp
Salt – 2 tsp
Potato – 2, medium, peeled and quartered
Tomato Ketchup – 2-3 tbsp (I use Heinz) OR Tomato Chilli Sauce – 2-3 tbsp
To Cook Qimah/Ground Meat:
Canola Oil/Sunflower Oil – 2 tbsp
Qimah/Ground Lamb/Veal/Goat meat – 700 gms, washed and drained in a very fine wire mesh strainer
Turmeric Powder/Haldi – 1 tsp
Garam Masala – 2 tsp
Soya Sauce – 1 tbsp
Lemon Juice – 4 tbsp
Matar/Frozen green peas – 1/2 to 1/4 cup (if you are using dried green peas, soak them in surplus water a day before, drain and cook until just tender in fresh water)
Shredded Cheddar Cheese – 4 tbsp (optional)

Method:
1. Pour 2 tbsp oil into a non-stick heavy bottomed sauce pan at medium high heat and throw in the finely chopped onions as soon as the oil warms up. Keep stirring them until they are lightly browned.
2. Add the chopped tomato, tomato ketchup, red chilli powder and salt and mix well. Let it cook until it is mushy. Add the quarted potatoes and a little water and close lid for 3-5 minutes. Remove from heat and keep aside.
3. In an another saucepan, pour the rest of the oil, and add the washed and drained ground meat and let stand for a minute. Stir to break lumps and add turmeric powder, garam masala, soya sauce, lemon juice amd keep stirring until the water starts evaporating and the raw smell of the meat wards off.
4. Pour in the reserved gravy of tomato+onion+potato and mix the whole thing together. Let cook on low heat and when the water has almost evaporated, add frozen peas and give it a stir.
5. Garnish with shredded cheddar cheese, and serve hot.

Suggested Accompaniments:Serve it hot with Basmati Chawal / Naan/ Afghani Roti, along with a dollop of butter.

Tip: Leftovers? Use up this left over curry as the filling for Samosa for some very delicious Snacks.

Luv,
Mona

25 thoughts on “Qimah Aloo Matar

  1. Made this for lunch after namaaz, and my husband brought home some unexpected guests. They loved it and I got a lot of praise from my hubby, which he doesn’t give unless he is really impressed. Thank you for your site, it literally has been a blessing from God to me!!! THANK YOU THANK YOU THANK YOU!!! I hope Allah brings peace and harmony to you in this life, and jannath in the next!!!!

  2. Salams, Can you please give a recipe for just keema, that i can use with kirachi. Also any pasta with keema recipes??? Thanks! I really enjoy and use your website all the time.

    Take Care

    WaAlaiKumAsSalaam Arjumand, you can use this recipe for keema to add in pastas, or simply saute keema with fried onions and basic spices and use it.
    Do you mean Khichdi for Kirachi? As I am not aware of dish called as Kirachi.

  3. I haven’t been here in a while… Looks like you have been cooking up a storm Mona… Hope you are all better now, everyone I know here also had the flu…

  4. Mona, the more I read about Indian cuisine, the more similarities I find in names and etc. For example, we call ground meat = Giyma, which is I guess the same as what you call it. I believe has the same origins. I love what you made! Looks delicious and exotic too!

  5. Hi Mona, keema matar is a classic dish. It really tastes amazing.I loved to try ur version with soya and cheese.

    Ah!!!!! keema somasa , are great and sometimes I stuff in the parathas.

  6. Hi mona, hope u are doing well now, just take it easy for a few days and relax…….:)
    This recipe looks simple great , I would also add some methi leaves and a little jalapeni peppers , for some extra taste too…..!!

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