Keema matar

Keema Matar
	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]

"Keema matar" was popularly eaten in the courts of Mughal India.

In Royal Families[edit]

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]

The dish was named as "Keema matar" but now in common language it is spoken as "Matar Qeema".

Ingredients[edit]

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.^[2] All other ingredients include Indian spices and water with banaspati ghee.

References[edit]

↑ 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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[1] Narain, P. (2000). The Essential Delhi Cookbook. Penguin Books Limited. p. pt54. ISBN 978-93-5118-114-9.

[2] 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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[2]

v t e Bangladeshi dishes
Main and side dishes	Achar Akhni Alu gosht Alur Dom Beef Hatkora Bhorta Begun bhorta Bini/biran bhat Biryani Haji biryani Chacchari Chatni Chicken korai Chicken tikka Chingri malai curry Chira Dal Fried fish Gosht Hash O Bash Hutki Shira Jalfrezi Kala bhuna Kebab Seekh kebab Shami kebab Keema Motor Khichra Khichuri Norom khichuri Kofta Korma Machh bhaja Machher Jhol Mezban Mogoz bhuna Murgi musollom Mutton curry Nihari Panta bhat Paya Polao Ponir Posondo Roast chicken Roust Shak Shorba Shukto Shorshe ilish Tandoori chicken Tehari Tikka Torkari Zorda polao
Snacks and sauces	Alu chaat Alur chop Beguni Bela Biscuit Bhelpuri Chaat Chanachur Chhana Chotpoti Doi bora Haleem Jhalmuri Paan Pakora Phuchka Raita Samosa
Breads	Bakarkhani Bhatoora Chapati Luchi Naan Porotha Alu porotha Moghlai porotha Puri (food) Ruti Rumali ruti Tandoor bread
Beverages	Akher rosh Aamrosh Borhani Cha Dudh cha Masala cha Seven Color Tea Ghol Khejur rosh Lachhi Matha Rooh Afza Shorbot Taler rosh
Sweetmeats	Borfi Bundia Chhanamukhi Chomchom Doi Mishti doi Nabadwip-er lal doi Faluda Gulabjam Gur badam Halua Gajorer halua Jilapi Chhena Shahi Kheer Kulfi Laddu Malpua Morobba Muktagachhar monda Nimki Pantua Pitha Ashke pitha Bhapa pitha Chunga pitha Nunor bora Roshkodom Roshmolai Roshogolla Khondoli Shemai Shondesh Shonpapri Tusha Shinni
Bangladeshi diaspora	Chicken tikka masala Phall
Category Commons Cookbook ' '

History[edit]

In Royal Families[edit]

Name[edit]

Ingredients[edit]

See also[edit]

References[edit]