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<p><b>New page</b></p><div>'''Qeema Matar''' is a traditional dish originating from the [[Indian subcontinent]], specifically from the regions of [[India]], [[Pakistan]], and [[Bangladesh]]. It is a popular dish in these regions and is also enjoyed by people of the [[South Asian diaspora]] worldwide. <br />
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== Ingredients and Preparation ==<br />
Qeema Matar is primarily made from [[minced meat]] (Qeema in [[Urdu]] and [[Hindi]]) and [[green peas]] (Matar in Urdu and Hindi). The minced meat used can be of various types, including [[beef]], [[mutton]], or [[chicken]]. The dish is prepared by cooking the minced meat with a variety of [[spices]] and herbs, including [[turmeric]], [[cumin]], [[coriander]], [[garam masala]], and [[ginger-garlic paste]]. The green peas are added towards the end of the cooking process. <br />
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== Serving ==<br />
Qeema Matar is typically served with [[Indian breads]] such as [[roti]], [[naan]], or [[rice]]. It can be garnished with fresh [[coriander leaves]] and served with a side of [[yogurt]] or [[pickle]]. <br />
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== Variations ==<br />
There are many regional variations of Qeema Matar across the Indian subcontinent. In [[Punjab (region)|Punjab]], the dish is often made with a generous amount of [[ghee]] and is spicier compared to other regions. In [[Bengal]], the dish is typically made with mutton and is served with [[pulao]] or [[biriyani]]. <br />
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== Cultural Significance ==<br />
Qeema Matar is a staple dish in many households in the Indian subcontinent. It is often prepared for special occasions and festivals. The dish is also popular in restaurants and [[dhaba]]s across the region. <br />
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[[Category:Indian cuisine]]<br />
[[Category:Pakistani cuisine]]<br />
[[Category:Bangladeshi cuisine]]<br />
[[Category:South Asian cuisine]]<br />
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