Keema matar masala

Name: Keema matar masala
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 gm keema; 1/2 cup fresh matar (peas); 2 chopped onions; 1 chopped tomato; 1 bay leaf; 3 cloves; 2-3 cardamom; 1 cinnamon stick; 1 tsp ginger garlic paste; As needed Oil; To taste Salt; 1 tsp curry leaves; 1 tsp cumin seeds

Nandinee Parag Jambhulkar @cook_22389136

Masala keema is a flavourful combination of onion garlic ginger spice and meat.keema curry is a traditional spice curry that blends flavour of cumin cardamom and coriander. This recipe goes well with paratha chapati and rice.

Nandinee Parag Jambhulkar @cook_22389136

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Ingredients

30 to 40 mins

4 servings

500 gmkeema
1/2 cupfresh matar (peas)
2chopped onions
1chopped tomato
1bay leaf
3cloves
2-3cardamom
1cinnamon stick
1 tspginger garlic paste
As neededOil
To tasteSalt
1 tspcurry leaves
1 tspcumin seeds

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Steps

30 to 40 mins

1

In a blender blend onion tomato ginger garlic and and keep aside.Heat 2 tbsp oil in a pan and add cumin seeds let it splutter. Now add whole spices and sauté for a Sec.
2

Now add chopped onion and sauté till the onion turns translucent. Now goes the ground masala stir and cook for a min.
3

Add turmeric powder red chilli powder coriander powder and sauté. Cook the masala till oil starts separating.
4

Now add keema and mix well cook for 5 mins on a low medium flame.
5

Now add green matar and salt sauté for 5 to 8 mins.
6

Now add 1/2 cup water and cover and cook till the water evaporates and the keema is cook.
7

Once the keema is done switch off the gas burner. Transfer matar keema to the serving dish and garnish with chopped coriander leaves or fried peas.