Recipe: Keema Matar
Minced meat (keema) - 1/2 kg, washed and drained
Green peas - 1/2 cup
Onions - 2, chopped
Tomatoes - 2, chopped
Green chilies - 3 slit
Ginger garlic paste - 1/2 tbsp
Cinnamon stick - 1"
Black cardamom - 1
Bay leaf - 1
Cloves - 3
Turmeric powder - ½ tsp
Red chili powder - 1 tsp
Cumin powder - 1/4 tsp
Coriander powder - 1/4 tbsp
Garam masala powder – 1 tsp
Salt to taste
Cooking oil - 2 tbsps
Yogurt - 1/4 cup, mixed to a smooth paste (curd)
Ghee - 1 tbsp – Clarified Butter
Heat oil in a wok.
Add the whole spices cardamom, cinnamon, cloves pepper and bay leafa and let it sizzle.
Add green chilles and the chopped onions.
Let the onions sweat and turn golden.
Add the ginger garlic paste and and sauté it lightly
Add the Minced meat and let the meat sweat and fry in the masala on high heat. Reduce flame and cover for 5 minutes.
Add the rest of the Powdered masala and salt and mixt well. Let the masala cook.
Add a bit of water if the keema starts sticking.
Add the yogurt and let it fry in the masala too.
Add ¼ cup of water and simmer. Cover the pot with a heavy lid and let it cook.
Add the peas and the chopped tomatoes and cover again and let it cook for 15 mins.
Let the keema cook
Add a Tbsp of ghee at the end and let it rest before 5 minutes before serving
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