Keema matar (English: "pea and minced meat"), 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).
|Alternative names||Matar Gosht|
|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" was popularly eaten in the courts of Mughal India.
In Royal FamiliesEdit
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.
The dish was named as "Keema matar" but now in common language it is spoken as "Matar Qeema". In Pakistan due to the letter ق, it is pronounced Qeema, but in India and Bangladesh it is pronounced Keema.
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. All other ingredients include Indian spices and water with banaspati ghee.