Keema matar

Name: Keema matar
Total time: 3000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 Kg meat (minced); 1 cup green peas (shelled); 1/2 cup ghee; 2 tsp cumin seeds; 4 Cloves; 1 piece small cinnamon; 4 Peppercorns; 1 Black cardamom (seeds); 2 Bay leaves; 1 cup onions, grated; 1 tsp ginger paste; 1 tsp garlic paste; 2 cups tomatoes, chopped; to taste salt; 1 tbsp coriander powder; 1/2 tsp turmeric; 1/2 tsp chilli powder; 1 tbsp coriander leaves, chopped

Rinku Sree @cook_19783723

#morningrecipe

Rinku Sree @cook_19783723

Saved

Ingredients

50 mins

4 servings

1/2 Kgmeat (minced)
1 cupgreen peas (shelled)
1/2 cupghee
2 tspcumin seeds
4Cloves
1 piecesmall cinnamon
4Peppercorns
1Black cardamom (seeds)
2Bay leaves
1 cuponions, grated
1 tspginger paste
1 tspgarlic paste
2 cupstomatoes, chopped
to tastesalt
1 tbspcoriander powder
1/2 tspturmeric
1/2 tspchilli powder
1 tbspcoriander leaves, chopped

Saved

Steps

50 mins

1

Heat the ghee in a heavy-based pan and add the cumin seeds, cloves, cinnamon, peppercorns, cardamom and bay leaves.
When the seeds start to splutter, add the garlic, ginger and onions, and stir-fry till the fat separates.
2

Add the tomatoes, salt, coriander powder, turmeric and chilli powder.
Continue to stir-fry till fat separates. Increase heat to high and add the mince and the peas.
3

Stir a few times till the mince looks fried, then lower heat and sauté till cooked through and fat separates once again.
Serve hot, garnished with chopped coriander leaves.
4

Serve hot with roti, chapati or poori.