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Keema Matar

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
Media: Keema Matar

Keema matar (English: "mince and peas"), 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). It is commonly cooked in North Indian and Pakistani households.

Keema is also used as a filling for samosas.

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. All other ingredients include Indian spices and water with banaspati ghee.

See also

• Aloo matar
• List of legume dishes
• Food portal

References

1. Narain, P. (2000). The Essential Delhi Cookbook. Penguin Books Limited. p. pt54. ISBN 978-93-5118-114-9.
2. Jamil, Tressa (2021-12-20). "Aloo Keema (Ground Beef and Potato Curry)". Jamil Ghar. Retrieved 2022-11-04.
3. "Keema Samosa Recipe: How to Make Keema Samosa Recipe | Homemade Keema Samosa Recipe". recipes.timesofindia.com. Retrieved 2022-11-04.
4. 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.

v t e Bangladeshi dishes
Main and side dishes	Meat Akhni Alu gosht Satkara Beef Biryani Haji biryani Chicken korai Chicken tikka Durus kura Gosht Hash O Bash Jalfrezi Kala bhuna Kebab Seekh kebab Shami kebab Keema matar Kofta Korma Mezban Mogoz bhuna Murgi musollom Mutton curry Nihari Paya Polao Posondo Roast chicken Roust Tandoori chicken Tikka Seafood Chingri malai curry Daab chingri Domachha Fried fish Hutki Shira Machh bhaja Machher Jhol Shorshe ilish Thoikor Tenga Vegetarian Alur Dom Bhorta Begun bhorta Alu Bharta Bini/biran bhat Chacchari Chira Dal Forash Haleem Khichra Khichuri Norom khichuri Panta bhat Ponir Shak Shorba Shukto Tehari Torkari Zorda polao
Snacks and sauces	Achar Alu chaat Alur chop Beguni Bela Biscuit Bhelpuri Chaat Chatni Chanachur Chhana Chotpoti Doi bora Jhalmuri Nankhatai Paan Pakora Phuchka Raita Samosa
Breads	Bakarkhani Bhatoora Chapati Luchi Naan Porotha Alu porotha Moghlai porotha Puri (food) Ruti Rumali ruti Tandoor bread
Beverages	Akher rosh Aamrosh Beler Sharbat Borhani Cha Dudh cha Masala cha Seven-color tea Ghol Khejur rosh Lachhi Matha Rooh Afza Shorbot Taler rosh
Sweetmeats	Borfi Bundia Chhanamukhi Chhenabara Chomchom Doi Mishti doi Curd of Bogra Faluda Gulabjam Gur badam Halua Gajorer halua Jilapi Chhena Shahi Kheer Kulfi Laddu Malpua Mimi Chocolate Morobba Nimki Pantua Pitha Ashke pitha Bhapa pitha Chunga pitha Nunor bora Teler pitha Roshkodom Roshmolai Roshogolla Khondoli Shemai Shondesh Shonpapri Tiler Khaja Tusha Shinni
Bangladeshi diaspora	Chicken tikka masala Phall
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