Step-by-Step Guide to Prepare Homemade Qeema matar

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Before you jump to Qeema matar recipe, you may want to read this short interesting healthy tips about Turn to Food to Elevate Your Mood.

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Some grains are really wonderful for driving away bad moods. Quinoa, barley, teff, millet, etc are all good for helping you feel happier. They help you feel full also which can truly help to make your mood better. Feeling hungry can truly make you feel terrible! These grains can improve your mood because it's not at all difficult for your body to digest them. They are easier to digest than other foods which helps raise your blood sugar levels and that, in turn, raises your mood.

As you can see, you don't need junk food or foods that are bad for you to feel better! Try a few of these instead!

We hope you got benefit from reading it, now let's go back to qeema matar recipe. You can have qeema matar using 18 ingredients and 13 steps. Here is how you do it.

The ingredients needed to cook Qeema matar:

1. Prepare 2 of star anise petals.
2. Use 3– 4 of cinnamon sticks.
3. Provide 4 of cardamom.
4. You need 4 of bay leaves.
5. Prepare 150 ml of oil.
6. Provide 4 of onions.
7. Take 1 kg of mutton mince.
8. Prepare 1 cup of frozen peas.
9. Get 1 pint of water (for the final boil).
10. Provide 1 tbsp of dried fenugreek leaves.
11. Get 2 tsp of mixed curry powder.
12. Take 1.5 tsp of cumin powder.
13. Provide 1 tsp of coriander powder.
14. Get 1.5 tsp of chilli powder.
15. You need 1 tsp of turmeric powder.
16. Take 1.5– 2 tsp of salt (adjust to your preference).
17. You need 2 tsp of garlic.
18. You need 2 tsp of ginger.

Steps to make Qeema matar:

1. Start by peeling and slicing 4 medium sized onions..
2. In a saucepan, heat 150ml of oil. Once the oil is hot add all the whole spices; 4 bay leaves, 4 cardamom pods, 3 – 4 cinnamon sticks and 2 star anise petals..
3. Once the spices have released their aromas add the sliced onions, 2 tsp of minced garlic, 2 tsp of minced ginger….and 1.5 – 2 tsp of salt..
4. Give all the ingredients a good mix, cover the saucepan and leave to cook over a low – medium flame for about 8 – 10 minutes, till the onions become translucent and golden in colour..
5. Once the onions are soft and translucent, add the mince..
6. Cook the mince over a high heat, stirring continuously to prevent clumps forming. Once the mince looks brown all over, cover the saucepan again and let it cook for 5 – 8 minutes..
7. The mince may look dry at this stage, that’s fine as we are going to be adding ground spices and don’t want too much liquid in the pan, to allow the spices to fry properly.
8. Add turmeric powder, chilli powder, coriander powder, cumin powder… mixed curry powder and  of dried fenugreek leaves.
9. Mix the spices and allow to fry for a 8 – 10 minutes over a medium flame. This will not only help the spices to release their taste/aroma, it will also help any large bits of onion to break down further..
10. After this time is up, add water for the final boil. I added 1 pint of cold water, however if you like your curry gravy to be very loose, you may add more than this..
11. Bring the curry to a boil and add frozen peas just as the curry reaches boiling point..
12. Allow the curry to boil for 8 – 10 minutes over a high heat, then simmer gently for 5 more minutes. The Keema Matar is done when the peas are cooked and the gravy has thickened a little..
13. You may garnish the curry with coriander leaves or leave it plain..

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