Keema matar
Aloo matar | |
Keema matar (
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).[2] It is commonly cooked in North Indian and Pakistani households.
Keema is also used as a filling for samosas.[3]
Ingredients
Indian spices
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.[4] All other ingredients include Indian spices and water with banaspati ghee.
See also
- Aloo matar
- List of legume dishes
Food portal
References
- ISBN 978-93-5118-114-9.
- ^ Jamil, Tressa (2021-12-20). "Aloo Keema (Ground Beef and Potato Curry)". Jamil Ghar. Retrieved 2022-11-04.
- ^ "Keema Samosa Recipe: How to Make Keema Samosa Recipe | Homemade Keema Samosa Recipe". recipes.timesofindia.com. Retrieved 2022-11-04.
- ISBN 978-0-395-97104-8.