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" was popularly eaten in the courts of Mughal India.
Nameedit
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).
Variationsedit
A popular variation of this dish is aloo keema (potatoes and minced meat).[2] It is commonly cooked in North Indian and Pakistani households.
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.
^"Keema Samosa Recipe: How to Make Keema Samosa Recipe | Homemade Keema Samosa Recipe". recipes.timesofindia.com. Retrieved 2022-11-04.
^Goor, R.; Goor, N. (1999). Eater's Choice Low-Fat Cookbook: Eat Your Way to Thinness and Good Health. Houghton Mifflin Company. p. 23. ISBN978-0-395-97104-8.
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keema, matar, english, mince, peas, also, rendered, qeema, matar, dish, from, indian, subcontinent, associated, with, mughals, term, derived, from, chaghatai, turkic, قیمه, minced, meat, which, cognate, with, turkish, kıyma, minced, ground, meat, keema, matara. 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 kiyma minced or ground meat Keema MatarKeema matarAlternative namesMatar GoshtTypeHouse foodPlace of originIndian subcontinentRegion or stateIndian subcontinentAssociated cuisineIndia Bangladesh PakistanMain ingredientsMinced meat and peaIngredients generally usedIndian spicesSimilar dishesAloo keemaOther informationAloo matar Media Keema Matar Contents 1 History 1 1 Name 1 2 Variations 2 Ingredients 3 See also 4 ReferencesHistory edit Keema matar was popularly eaten in the courts of Mughal India Name edit 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 edit 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 edit nbsp Keema Matar with 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 editAloo matar List of legume dishes nbsp Food portalReferences edit Narain P 2000 The Essential Delhi Cookbook Penguin Books Limited p pt54 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 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 nbsp This Indian cuisine related article is a stub You can help Wikipedia by expanding it vte nbsp This Bangladeshi cuisine related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Keema matar amp oldid 1220101741, wikipedia, wiki, book, books, library,
