Keema matar

Name: Keema matar
Cuisine: Indian
Ingredients: 250 gm chicken keema; 2 small onions chopped; 1 tsp ginger garlic paste; 2 tbsp green chutney(coriander, chillies and garlic); 1/4 cup dil leaves chopped; 1/4 cup green peas; 3 tbsp curd; 1 tsp garam masala; 1 tsp dhania(coriander) powder; 1 tsp zeera( cumin) powder; 1/4 tsp haldi ( turmeric)powder; to taste Salt; 2 tsp oil; 2 tsp ghee; 1 tsp lemon juice; 1 inch cinnamon; 3-4 cloves; 2 elaichi/ cardamom

Asiyah Naveed Roghay @asiyah_roghay

Mumbai

#rainbowweek6 #colourgreen

Asiyah Naveed Roghay @asiyah_roghay

Mumbai

#rainbowweek6 #colourgreen

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Ingredients

250 gmchicken keema
2small onions chopped
1 tspginger garlic paste
2 tbspgreen chutney(coriander, chillies and garlic)
1/4 cupdil leaves chopped
1/4 cupgreen peas
3 tbspcurd
1 tspgaram masala
1 tspdhania(coriander) powder
1 tspzeera( cumin) powder
1/4 tsphaldi ( turmeric)powder
to tasteSalt
2 tspoil
2 tspghee
1 tsplemon juice
1 inch cinnamon
3-4cloves
2elaichi/ cardamom

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Steps

1

Heat oil and ghee in a vessel. Add the whole garam masala and saute. Now add the onions and cook till light golden. Now add all the spices. Salt, haldi, dhania powder, zeera powder, garam masala and green chutney. Cook for a few minutes.
2

Once the masala is nicely cooked add the keema and mix well. Cover and simmer for a few minutes. Now add the curd and mix well. Add the matar and the dill leaves. Cover and cook till the keema is ready.
3

Lastly add the lemon juice, mix well and cook till all the water dries up. Enjoy with ladi pav or lamba pav!