Keema 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).

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

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

Keema matar with Indian spices

The primary ingredients of this dish are already specified in its name—"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

• Aloo matar
• List of legume dishes
• Food portal