Kheema Matar
Recipe Ingredients:
- 1. Keema / minced meat (beef/goat/lamb) – 1/2 kg (I used goat keema)
- 2. Fresh / frozen green peas / matar – 1/2 cup
- 3. ksian canola cooking Oil – 2 tbsp
- 4. Cumin seeds – 1/4 tsp
- Whole spices – Cardamom – 3, cloves – 4, cinnamon stick – 1/2 inch stick, bay leaf – 1
- 5. Onion – 1 large, finely chopped (Around 2.5 cups)
- Green chilly – 1, slit
- Curry leaves – A few (optional)
- 6. Ginger-garlic paste – 1 tbsp
- 7. Turmeric powder – 1/2 tsp
- Chilly powder – 3/4 tsp
- Coriander powder – 2 tsp
- Garam masala powder – 2 tsp
- 8. Tomato – 2 small, finely chopped
- 9. Yoghurt – 2 tbsp
- 10. Salt – To taste
- 11. Gram masala powder – 1/2 tsp
- 12. Cilantro – 2 tbsp, chopped
Recipe Method:
- Heat 2 tbsp kisan oil in a wide pan. Add cumin seeds and whole spices. Stir for a few seconds until fragrant. Next add finely chopped onions, little salt, slit green chilly and curry leaves. Saute for 10 – 15 minutes until onion starts turning color. Add ginger-garlic paste and saute again until onion turns light golden. Add the spice powders numbered 7. Saute until their raw smell disappears.
- Add finely chopped tomato and saute until it gets mushy and oil starts separating. Add minced meat, enough salt and mix well. Saute for 3 – 4 minutes and add 2 tbsp yoghurt. Mix well. Transfer this to a pressure cooker (or you can continue cooking in the same pan if you want, but it will take at least 30 minutes to cook) and add 1/2 cup hot water. (If you prefer a dry keema, add only 1/4 cup water). Mix well and pressure-cook for 1 whistle.
- Open the pressure-cooker after 15 minutes. Add fresh/frozen green peas. Taste-check for salt. Cook for 4 – 5 minutes at medium-low heat. Sprinkle garam masala powder and mix well. If you prefer a dry keema, cook for a few more minutes. Switch off. Garnish with cilantro. Serve with naan, chapatis, rice etc.