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Keema Matar Masala | Keema Matar Recipe

Ingredients for Keema Matar Masala :

For marination:

  • Mutton Keema (minced goat meat) -500 gms (with few bones added for flavour)
  • Turmeric powder -1 tsp
  • Red Chilli powder – 2 tsp
  • Coriander powder – 2 tsp
  • Garam Masala powder – 1 tsp
  • Ginger garlic paste – 2 tsp
  • Curd/Yogurt – 2 tbsp

Other Ingredients:

Whole Garam Masala :

  • Green cardamom -3
  • Black cardamom- 1
  • Cloves- 3
  • Cinnamon – 1 inch piece, broken
  • Onions, chopped – 3 medium
  • Green peas – 1 cup
  • Kashmiri Chilli powder – 1 tsp
  • Coriander leaves, fine chopped – 2 tbsp
  • Ginger – 1 inch, sliced fine
  • Salt- 1 tsp or to taste
  • Oil – 4 tbsp

Preparation :

  1. Marinate the keema or minced meat with items indicated. Set aside for an hour.
  2. Chop the onions and the coriander leaves, slice the ginger into juliennes. Shell the green peas or use frozen green peas.

Process:

  1. Heat oil in a kadhai/ pan and add the whole Garam Masala.
  2. Once it splutters, add the chopped onions and fry till slight brown.
  3. Now add the marinated keema and fry on high heat till oil separates.
  4. Add the Kashmiri Chilli powder, mix well and sauté for 2 mins.
  5. Put in the green peas and sauté for 3/4 mins.
  6. Pour in around 100 ml water, mix well and cook covered in low flame for around 15 mins.
  7. You can add some more water if the keema/minced meat or peas aren’t soft.
  8. Once done, add the chopped coriander leaves & finely sliced ginger.
  9. Serve hot.

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