Keema Matar Recipe
If mutton is what you love, then try this kheema matar recipe secret to a yummy dish. Mutton mince cooked with green peas and a range of Indian spices is the answer to a perfect delicacy. Treat your family and friends to a popular Indian delight.
Ingredients
Minced chicken meat - 500 gm.
Matar (green peas) - 200 gm.
Oil
Salt - to taste
For Curry:
Jeera (cumin) - 1/2 tsp
Dried red chilly- 2 (chopped finely)
Onion (pyaz) - 2 medium size (chopped finely)
Ginger Garlic paste - 1 heaped tbsp
Dhania patta (cilantro leaves) - 1 bunch (chopped)
Powdered masala(spices):
Haldi (Turmeric) powder - 1tsp
Jeera (Cumin) powder- 1 tsp
Dhania (Corriander) powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder - 1 tsp
Tandoori masala powder - 1 tsp (optional)
For matar :
Jeera - 1/4 tsp
Haldi powder- 1/2 tsp
Red Chilly powder- 1/2 tsp
Directions
Heat oil in a pressure cooker.
Put jeera, tejpatta, dried red chilly in it.
When jeera begins to splutter, add onion to it and fry it till golden brown.
Add ginger garlic paste.
Saute for 2 minutes.
Add all the powdered masalas and tomato and saute for 5 minutes, till masala starts to leave oil.
Add chicken keema to it and saute for 5 minutes. Add salt.
Add 2 cups water
Pressure cook on high till the cooker whistles.
Then reduce flame and cook for 18 minutes.
Let the pressure cooker cool on its own.
Put oil in a karaahi.
Add jeera, when jeera begins to splutter, add matar.
Saute for 2 minutes, then add the haldi powder, red chilly powder, and salt. Cover the karaahi.
Let the matar cook on slow flame for 7 minutes.
Put off the flame.
Open the naturally cooled pressure cooker, add the fried matar, close the cooker again and cook for 1 minute.
Put off the flame. Garnish with chopped dhania patta.
Serve with steaming rice or chapaatis
Serve: 4
Put jeera, tejpatta, dried red chilly in it.
When jeera begins to splutter, add onion to it and fry it till golden brown.
Add ginger garlic paste.
Saute for 2 minutes.
Add all the powdered masalas and tomato and saute for 5 minutes, till masala starts to leave oil.
Add chicken keema to it and saute for 5 minutes. Add salt.
Add 2 cups water
Pressure cook on high till the cooker whistles.
Then reduce flame and cook for 18 minutes.
Let the pressure cooker cool on its own.
Put oil in a karaahi.
Add jeera, when jeera begins to splutter, add matar.
Saute for 2 minutes, then add the haldi powder, red chilly powder, and salt. Cover the karaahi.
Let the matar cook on slow flame for 7 minutes.
Put off the flame.
Open the naturally cooled pressure cooker, add the fried matar, close the cooker again and cook for 1 minute.
Put off the flame. Garnish with chopped dhania patta.
Serve with steaming rice or chapaatis
Serve: 4
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