Keema matar
Keema matar (English: "mince and peas"), 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).
Keema matar | |
| Alternative names | Matar Gosht |
|---|---|
| Type | House food |
| Place of origin | Indian subcontinent |
| Region or state | Indian subcontinent |
| Associated cuisine | India, Bangladesh, Pakistan |
| Main ingredients | Minced meat and pea |
| Ingredients generally used | Indian spices |
| Similar dishes | Aloo keema |
| Other information | Aloo matar |
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.