Keema Matar
Ingredients
Minced meat (keema) - 1/2 kg, washed and drained
Onions - 2, finely chopped
Tomatoes - 2, finely chopped
Green peas - 1/2 cup
Ginger garlic paste - 1/2 tbsp
Green cardamom - 2
Black cardamom - 1
Bay leaf - 1
Cinnamon stick - 1"
Cloves - 3
Green chilies - 3, slit length wise
Turmeric powder - ½ tsp
Cumin powder - 1/4 tsp
Coriander powder - 1/2 tbsp
Red chili powder - 1 tsp
Yogurt - 1/4 cup, mixed to a smooth paste (curd)
Garam masala pwd (1 elaichi, 2 cloves, 1/2" cinnamon stick, 2 black pepper corns)
Salt to taste
Cooking oil - 2 tbsps
Ghee - 1 tbsp
Coriander leaves for garnish
Method
Heat oil and ghee in a pressure cooker, add green cardamom, black cardamom, cinnamon stick, cloves and bay leaf and allow to sizzle. Add green chilies and chopped onions and saute till the onions turn transparent, approx 5 tms.
Add the ginger garlic paste and saute for 3 mts. Add the minced meat and turmeric pwd and cook on high without lid for 4-5 mts. Stir in between. Reduce flame and cook for 5 mts.
Add the red chili powder, coriander powder, cumin powder and salt and mix well. Add the chopped tomatoes and cook for 3-4 mts on medium flame. Add a 1 1/2 cups of water and yogurt and place lid and pressure cook up to 3 whistles or until the meat is almost cooked. Turn off heat. Allow the pressure to come down. Open lid and add the fresh green peas.
If you want more gravy, add a little more water at this stage. Cook with lid on low flame for 10 mts or till you get the desired gravy consistency. Add garam masala pwd and mix. Turn off heat and remove to a serving bowl.
Garnish with fresh coriander leaves and serve hot with rotis, pulao or white steamed rice.
Tips
If not using a pressure cooker, add 2 cups of water, place lid and cook over medium flame.
Tomato puree can be added instead of chopped tomatoes.
Potatoes can be added too. Add them after the tomatoes are cooked and before adding water.
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