Wednesday, October 12, 2011

Keema matar


1/2 kg chicken keema
1 cup - green peas, I used frozen peas
2 green chillies chopped
1 large onion chopped
2 tsps ginger garlic paste
1 large tomato chopped
1 medium boiled potato chopped
1/2 tsp Coriander powder
1/2 tsp Turmeric powder
2 tsps Chicken masala (I used Kitchen King)
Salt to taste

Wash the minced chicken in a colander. Squeeze to drain all the water  and keep aside to drain rest of it.
In a wok, heat oil. Add the onions and fry till golden. Add ginger garlic paste, chillies, tomato, potato, peas and fry.
Add the salt and dry spices and the minced chicken. Add 1/2 a cup of water and bring to a boil. Simmer, cover and cook. Cook till gravy thickens or water dries, the way you prefer your keema. 
Serve hot. I served with parathas and the next day, finished the left over keema with pav! I preferred it with Pav and Niket loved it with parathas.

I am sending this to Dish name starts with K at Akila's kitchen.

This dish always reminds me of my time in Mumbai, and especially the Biryani Centre at Goregaon E station. Keema Pav is very common to Muslim and Parsi households in Mumbai.


  1. Keema Mattar Luks colourful and delicious Shortmeal.Luv it.

  2. Looks delicious n perfect ...I have this in draft too

  3. hi got to know you through blog have a nice space....this month I am hosting two check them and will come to know many fellow bloggers through it...looking forward for your participation
    Event: Kerala Kitchen
    Event :My Diwali My Way

  4. It is one of my favourites.. looks delicious... we make it differently.. would try your version some day...

  5. This is my all time favourite ! potatoes first boiled, chopped and adding to the gravy is new to me...sure will try this....