Kheema Matar


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. 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

Method

1. Heat 2 tbsp 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.

2. 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.

3. 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.
 
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IFL  - Kuwait 2024