Keema Matar Masala Recipe | Keema Matar Recipe
Ingredients :
Mutton Keema (minced goat meat) -500 gms
(with few bones added for flavour)
Onions, chopped – 3 medium
Green peas – 1 cup
Turmeric powder -1 tsp
Red chilli powder – 2 tsp
Coriander powder – 2 tsp
Garam Masala powder – 1 tsp
Ginger garlic paste – 2 tsp
Curd – 2 tbsp
Whole Garam Masala :
– Green cardamom -3
– Black cardamom- 1
– Cloves- 3
– Cinnamon – 1 inch piece, broken
Kashmiri Chilli powder – 1 tsp
Coriander leaves, fine chopped – 2 tbsp
Ginger – 1 inch sliced fine
Salt to taste
Oil -4 tbsp
Marination :
Marinate the keema or minced meat with turmeric powder, chilli powder, coriander powder, Garam Masala powder, ginger garlic paste, curd & salt
Set aside for an hour.
Process :
– Heat oil in a kadhai/ pan and add the whole Garam Masala.
– Once it splutters, add the chopped onions and fry till slight brown.
– Now add the marinated keema and fry in high heat till oil separates.
– Add the Kashmiri chilli powder, mix well and sauté for 2 mins.
– Put in the green peas and sauté for 3/4 mins.
– Pour in around 100 ml water, mix well and cook covered in low flame for around 15 mins.
– You can add some more water if the keema or peas aren’t soft.
– Once done, add the chopped coriander leaves & fine sliced ginger.
– Serve hot.
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