When I think of keema, the first thing that comes to my mind is keema pav (dinner roll stuffed or served with the seasoned minced meat mixture). To make this keema matar, I’ve used my homemade Goan cafreal masala, a very fragrant spice paste, consisting of coriander leaves and whole spices along with ginger, garlic, tamarind, and green chilies! This green masala is so versatile, it even makes a simple chicken curry taste out the world! Vegetarians can substitute soy granules/TVP, although I’ve never tried a vegetarian version, I’m sure it will taste just as good:) Let’s make some keema matar | keema mutter curry 🙂
How to make Keema matar – Step-by-step process
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