Keema matar facts for kids
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Keema matar
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| 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 is a tasty dish from the Indian subcontinent. Its name means "peas and mince" in English. This dish is very popular in countries like India, Bangladesh, and Pakistan. It is made with minced meat and green peas, cooked with many different Indian spices.
Contents
What is Keema Matar?
Keema matar is a type of curry. It combines keema (minced meat) and matar (green peas). People often eat it as a main meal. It can be served with Naan, Roti, or Rice. This dish is known for its rich flavors.
History of Keema Matar
Keema matar has a long history. It was a popular dish in the Mughal Empire. The Mughals were powerful rulers in India many centuries ago. They loved rich and flavorful foods. This dish was often enjoyed in their royal courts.
How the Name is Spoken
The name "Keema matar" comes from an old language called Chaghatai Turkic. The word "keema" means minced meat. In Pakistan, people often say "Qeema" because of a special letter in their language. But in India and Bangladesh, it is usually pronounced "Keema." Both names mean the same delicious dish.
Ingredients of Keema Matar
The main ingredients of keema matar are right in its name. They are matar (peas) and keema (minced meat). The meat can be goat meat, lamb, or beef.
Other important ingredients include many different Indian spices. These spices give the dish its unique taste. Water and a type of clarified butter called banaspati ghee are also used. These ingredients are cooked together to make a flavorful curry.
See also
- Aloo keema
- Aloo matar
- In Spanish: Keema Matar para niños
