Keema Matar


 Rich, aromatic and utterly satisfying keema matar!

INGREDIENTS:
  • Keema [goat mince]- 500gms
  • Fresh/frozen peas- 100gms
  • Green cardamom- 4
  • Cinnamon- 3
  • Cloves- 5
  • Dries Red chili- 4
  • Black pepper- 10
  • Turmeric powder- 1/2 tsp
  • Red chili powder- 2 tsp
  • Coriander powder- 2tsp
  • Cumin powder- 1/2 tsp
  • Kashmiri chili powder- 1.5 tsp
  • Garam masala powder- 1 tsp
  • Green cardamom powder- 1/2 tsp
  • Onion 200gms [chopped]
  • Ginger garlic paste- 2tsp
  • Curd- 3 tbsp
  • Tomato- 3
  • Oil- 4-5 tbsp
  • Coriander leaves [chopped]
  • Salt- 1 tsp
PROCESS:
  1. Heat oil in a kadai and add whole spices. Once it splutters add the chopped onions and fry on medium heat for around 10 mins till light brown in colour.
  2. Add the ginger garlic paste and fry on low heat for 2 mins till raw smell is gone.
  3. Add keema, turmeric, red chili, coriander, cumin powder and salt.
  4. Mix on high heat for 3 mins and then on medium heat for 7 mins till the keema is browned and oil is separate.
  5. Now add kashmiri chili powder, garam masala, tomato and mix
  6. Add whisked curd and cook on low heat for 2-3 mins till the curd is cooked and oil separates. 
  7. Now add green peas and a pinch of salt, mix and fry for 2 mins.
  8. Add water (1cup) mix and cover and cook on low heat for 20 mins. Till the keema is tender.
  9. Garnish with chopped coriander. Serve it with roti/rice.
 Recipe by- Suchi Srivastava
Instagram- suchisrivastava26
Facebook-  Suchi Srivastava

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