Keema Muttar
Growing up, I always knew that when I came home from school and smelled the fragrant aroma of Keema Muttar, I was in for a treat. My mother was born in the 1930s in India and had vivid memories of the creation of Pakistan and the barbaric cruelty of the partition. She became a widow
never really had a place to call home, as we moved from place to place, and as the only child and the only colored boy in school, I found it very difficult to fit in.
Despite these challenges, my mother’s cooking was a constant source of comfort and belonging for us. The keema muttar, in particular, represented the great taste and feeling of belonging, with a fear of losing those things. It was a dish that was made with love and passed down through generations.
Years later, as I grew older and started to take an interest in cooking, my mother began to teach me her recipe for keema muttar. We would spend hours in the kitchen, laughing and sharing stories, as we chopped vegetables and stirred spices. Through these cooking sessions, I began to learn more about my heritage and the traditions that my family had passed down through the generations.
As I continued to refine the recipe and make it my own, I also began to think more about the health benefits of the dish. I started to experiment with healthier versions, using leaner meats and reducing the amount of oil and salt. I found that the dish could still be just as delicious, while also being a healthier option for my family and me.
Now, every time I make keema muttar, I am reminded of those memories in the kitchen with my mother, as well as the rich cultural heritage that it represents. It’s a dish that has brought me comfort and a sense of belonging, even during some of the most difficult times in my life. And I hope that by sharing this recipe and the story behind it, others will be able to experience the same joy and connection that comes with food and the memories that it holds.
Keema Muttar is a classic North Indian and Pakistani dish made with minced meat (keema) and green peas (muttar). It is a comfort food for many, and is often made at home using traditional family recipes.
Here is a recipe for Keema Muttar that you can try at home:
never really had a place to call home, as we moved from place to place, and as the only child and the only colored boy in school, I found it very difficult to fit in.
Despite these challenges, my mother’s cooking was a constant source of comfort and belonging for us. The keema muttar, in particular, represented the great taste and feeling of belonging, with a fear of losing those things. It was a dish that was made with love and passed down through generations.
Years later, as I grew older and started to take an interest in cooking, my mother began to teach me her recipe for keema muttar. We would spend hours in the kitchen, laughing and sharing stories, as we chopped vegetables and stirred spices. Through these cooking sessions, I began to learn more about my heritage and the traditions that my family had passed down through the generations.
As I continued to refine the recipe and make it my own, I also began to think more about the health benefits of the dish. I started to experiment with healthier versions, using leaner meats and reducing the amount of oil and salt. I found that the dish could still be just as delicious, while also being a healthier option for my family and me.
Now, every time I make keema muttar, I am reminded of those memories in the kitchen with my mother, as well as the rich cultural heritage that it represents. It’s a dish that has brought me comfort and a sense of belonging, even during some of the most difficult times in my life. And I hope that by sharing this recipe and the story behind it, others will be able to experience the same joy and connection that comes with food and the memories that it holds.
Keema Muttar is a classic North Indian and Pakistani dish made with minced meat (keema) and green peas (muttar). It is a comfort food for many, and is often made at home using traditional family recipes.
Here is a recipe for Keema Muttar that you can try at home:
Prep Time 20 mins
Cooking Time 40-45 mins
Ingredients
Ingredients
500g minced meat (keema)
1 cup frozen green peas (muttar)
2 tbsp oil
1 tsp cumin seeds (jeera)
1 large onion, finely chopped
1 tbsp ginger garlic paste
2-3 green chillies, finely chopped
2 tomatoes, finely chopped
1 tsp turmeric powder (haldi)
1 tsp red chilli powder
1 tsp garam masala powder
Salt to taste
Fresh coriander leaves, finely chopped
1 cup frozen green peas (muttar)
2 tbsp oil
1 tsp cumin seeds (jeera)
1 large onion, finely chopped
1 tbsp ginger garlic paste
2-3 green chillies, finely chopped
2 tomatoes, finely chopped
1 tsp turmeric powder (haldi)
1 tsp red chilli powder
1 tsp garam masala powder
Salt to taste
Fresh coriander leaves, finely chopped
Keema Muttar - Instructions
Heat oil in a large pan over medium heat.
Add cumin seeds and fry until they start to splutter.
Add onions and fry until they turn golden brown.
Add ginger garlic paste and green chillies and fry for a minute.
Add tomatoes and fry until they turn soft and mushy.
Add turmeric powder, red chilli powder, garam masala powder and salt. Mix well and fry for a few minutes.
Add the minced meat (keema) and mix well.
Cover the pan and cook on low heat for 15-20 minutes, stirring occasionally.
Once the meat is cooked, add the green peas (muttar) and mix well.
Cover the pan and cook for another 5-10 minutes or until the peas are cooked.
Garnish with fresh coriander leaves.
Serve hot with naan, chapati, or rice.
Enjoy this delicious Keema Muttar, a classic North Indian and Pakistani dish that has been passed down through generations!
Add cumin seeds and fry until they start to splutter.
Add onions and fry until they turn golden brown.
Add ginger garlic paste and green chillies and fry for a minute.
Add tomatoes and fry until they turn soft and mushy.
Add turmeric powder, red chilli powder, garam masala powder and salt. Mix well and fry for a few minutes.
Add the minced meat (keema) and mix well.
Cover the pan and cook on low heat for 15-20 minutes, stirring occasionally.
Once the meat is cooked, add the green peas (muttar) and mix well.
Cover the pan and cook for another 5-10 minutes or until the peas are cooked.
Garnish with fresh coriander leaves.
Serve hot with naan, chapati, or rice.
Enjoy this delicious Keema Muttar, a classic North Indian and Pakistani dish that has been passed down through generations!
Here's a recipe for a healthier version of Keema Mutter:
Prep Time 20 mins
Cooking Time 40-45 mins
Ingredients
Ingredients
1 lb ground turkey or chicken
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1 tablespoon ginger, minced
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (optional)
1 can diced tomatoes (14.5 ounces)
1 cup frozen green peas
Salt and pepper to taste
Fresh cilantro, chopped, for garnish
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1 tablespoon ginger, minced
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (optional)
1 can diced tomatoes (14.5 ounces)
1 cup frozen green peas
Salt and pepper to taste
Fresh cilantro, chopped, for garnish
Instructions:
Heat oil in a large pan over medium heat.
Add cumin seeds and fry until they start to splutter.
Add onions and fry until they turn golden brown.
Add ginger garlic paste and green chillies and fry for a minute.
Add tomatoes and fry until they turn soft and mushy.
Add turmeric powder, red chilli powder, garam masala powder and salt. Mix well and fry for a few minutes.
Add the minced meat (keema) and mix well.
Cover the pan and cook on low heat for 15-20 minutes, stirring occasionally.
Once the meat is cooked, add the green peas (muttar) and mix well.
Cover the pan and cook for another 5-10 minutes or until the peas are cooked.
Garnish with fresh coriander leaves.
Serve hot with naan, chapati, or rice.
Enjoy this delicious Keema Muttar, a classic North Indian and Pakistani dish that has been passed down through generations!
Add cumin seeds and fry until they start to splutter.
Add onions and fry until they turn golden brown.
Add ginger garlic paste and green chillies and fry for a minute.
Add tomatoes and fry until they turn soft and mushy.
Add turmeric powder, red chilli powder, garam masala powder and salt. Mix well and fry for a few minutes.
Add the minced meat (keema) and mix well.
Cover the pan and cook on low heat for 15-20 minutes, stirring occasionally.
Once the meat is cooked, add the green peas (muttar) and mix well.
Cover the pan and cook for another 5-10 minutes or until the peas are cooked.
Garnish with fresh coriander leaves.
Serve hot with naan, chapati, or rice.
Enjoy this delicious Keema Muttar, a classic North Indian and Pakistani dish that has been passed down through generations!