Kheema Matar (Mutton Mince With Green Peas)
#reststyle
Kheema Matar is an absolutely delicious dish especially when teamed with some paav (buns)! Mutton kheema/mince made from goat meat is used to prepare this dish. In India, Kheema Paav is a very famous dish and can be found on the menus of almost all restaurants serving non veg food.
Mutton surely takes a longer time to cook, but curds when added to the same helps in hastening the cooking process. Again, it lends a delicious flavour to the dish. Instead of cooking the kheema in a pressure cooker, cooking it directly in the kadhai is always better to get a delicious flavour. The end result is simply just awesome!
Kheema Matar (Mutton Mince With Green Peas)
#reststyle
Kheema Matar is an absolutely delicious dish especially when teamed with some paav (buns)! Mutton kheema/mince made from goat meat is used to prepare this dish. In India, Kheema Paav is a very famous dish and can be found on the menus of almost all restaurants serving non veg food.
Mutton surely takes a longer time to cook, but curds when added to the same helps in hastening the cooking process. Again, it lends a delicious flavour to the dish. Instead of cooking the kheema in a pressure cooker, cooking it directly in the kadhai is always better to get a delicious flavour. The end result is simply just awesome!
Cooking Instructions
- 1
To make Kheema Matar, start with washing the kheema well in clean water. Set aside to drain in a sieve.
- 2
To make the green paste, grind together all the mentioned ingredients to a fine paste using a little water.
- 3
Heat a kadhai or a pan and add oil to it. When it heats up, add the whole spices and saute.
- 4
As soon as the spices splutter, add the green paste and saute for a minute or two.
- 5
Add the chopped onions and some salt and saute on high to medium heat till the onions are slightly browned and soft.
- 6
Add the turmeric powder and saute for a while.
- 7
Add in the chopped tomatoes and mix well. Saute till the tomatoes are soft and mushy.
- 8
Whisk the curds well and add to the above mixture. Stir continuously on high heat till it incorporates wholly into the onion tomato mixture.
- 9
Keep stirring, probably for about 5-6 minutes to get a thick masala.
- 10
Add the red chilli powders, the coriander powder and cumin powder and mix well.
- 11
Add the mutton kheema and again saute on high flame for about 5 minutes.
- 12
Add just a cup of hot water and salt to taste. Mix well and cover with a lid.
- 13
When the kheema is almost cooked, add the green peas and the garam masala powder and mix. Cover and cook for a while.
- 14
When the kheema and peas are well cooked and some of the chopped coriander leaves and kasuri methi and mix.
- 15
Uncover and cook on high flame stirring occasionally till all the extra water has evaporated.
- 16
Add some homemade ghee and mix. Switch off the flame and transfer it to a serving bowl.
- 17
Garnish with some more chopped coriander leaves and serve the delicious Kheema Matar with paav or phulkas with some chopped onions and sliced lemon by the side!
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