Keema Matar and Plain Parathas

January 4, 2006 | Filed Under Indian Cuisine, Beef 

There have been a lot of wonderful Indian cuisine blogs and I’ve been having fun reading them and saving many of the recipes that catch my eye. After my two successful meals (see here and here), I continued my next cooking adventure by preparing Keema Matar (Ground Meat with Peas) served with plain parathas. I got this recipe from Meena. By the way, she recently posted all the results of her fun “From My Rasoi” event. The listing of Indian cuisine meals is mouthwatering. Check it out!Back to my meal: I liked the idea of the ground meat and peas. I’d never had parathas before but they looked easy to make, so I decided to make them to serve with the keema matar as the recipe suggested.

Making the keema matar went well. I had all the ingredients in the kitchen and they blended well together: Ground chicken, onions, tomatoes, mixed with spices — green chilies, cumin seeds, green cardamoms,cinnamon stick, bay leaves, black peppercorns, whole cloves, red chili powder, cumin powder,garam masala, salt and fresh chopped coriander leaves to garnish them meal.

After I prepared the ground beef, I turned my attention to the parathas. The ingredients and directions were very simple — whole wheat, salt, mixed with water and fried in oil.

My only problem with the parathas were that they came out kind of thick. While I’d never tasted parathas before, I had a feeling that they weren’t supposed to be that thick. I believe I didn’t roll the dough thin enough. Can anyone tell me what I may have done wrong?

Despite its thickness, the parathas were still edible and went well with the keema matar. It’s another meal to try again.

Here are the recipes for the Keema Matar and Plain Parathas. Thanks, Meena!

Paz

Ground Chicken which is prepared first and then set aside
Ground chicken mixed with the vegetables and spices

Parathas dough

Preparing the parathas in the pan

The end parathas products

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