.jpg) Keema matar | |
| Alternative names | Matar Gosht |
|---|---|
| Type | House food |
| Place of origin | Indian subcontinent |
| Region or state | Indian subcontinent |
| Associated national cuisine | India, Bangladesh, Pakistan |
| Main ingredients | Minced meat and pea |
| Ingredients generally used | Indian spices |
| Similar dishes | Aloo keema |
| Other information | Aloo matar |
Keema matar (English: "pea and minced meat"),[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).
History[edit | edit source]
"Keema matar" was popularly eaten in the courts of Mughal India.
In Royal Families[edit | edit source]
In royal families of the Indian subcontinent, the dish was served at special occasions and events like weddings and celebrations etc. In Mughal families it was included in weekly menu.
Name[edit | edit source]
The dish was named as "Keema matar" but now in common language it is spoken as "Matar Qeema".
Ingredients[edit | edit source]
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.[2] All other ingredients include Indian spices and water with banaspati ghee.
See also[edit | edit source]
References[edit | edit source]
- ↑ Narain, P. (2000). The Essential Delhi Cookbook. Penguin Books Limited. p. pt54. ISBN 978-93-5118-114-9.
- ↑ 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.
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