Keema matar

Keema matar
Alternative names	Matar gosht
Type	House food
Place of origin	Indian subcontinent
Region or state	Indian subcontinent
Associatedcuisine	India,Bangladesh,Pakistan
Main ingredients	Minced meat andpea
Ingredients generally used	Indian spices
Similar dishes	Aloo keema
Other information	Aloo matar
Media: Keema matar

Keema matar (English: "mince and peas"),^[1] also renderedqeema matar, is a dish from theIndian subcontinent associated with theMughals. The term is derived fromChaghatai Turkic قیمه (minced meat) which is cognate with Turkish kıyma (minced or ground meat).

"Keema matar" was popularly eaten in the courts ofMughal India.

The dish was originally called "keema matar" but is referred to as "matar qeema" nowadays. In Pakistan, due to the way the letterق is pronounced, the dish is spelled with a "q" (qeema), but in India and Bangladesh it is written with a "k" (keema).

A popular variation of this dish isaloo keema (potatoes and minced meat).^[2] It is commonly cooked in North Indian and Pakistani households.

Keema is also used as a filling for samosas.^[3]

The primary ingredients of this dish are already specified in its name—"matar" (pea) and "keema" (mince). Meats used include groundgoat meat, lamb, or beef.^[4] All other ingredients include Indian spices and water with banaspati ghee.

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