HOW TO MAKE KEEMA MATAR MASALA / MINCE MEAT WITH GREEN PEAS / DHABA STYLE KEEMA MATAR / MUTTON KEEMA

Dhaba style keema matar | keema matar masala | keema matar curry / keema matar recipe / mutton keema recipe / keema recipe / mince meat with green peas / Binrow's Kitchen keema curry
Ingredients for dhaba style keema matar:
Tsp- Teaspoon; Tbsp- Tablespoon
-Keema ( Goat mince )
- fresh Peas -100-200gms
Whole Spices:
-Green cardamom
-Cinnamon
Spice Powders:
- Turmeric powder 1/2 tsp
- Red chilli powder 2tsp
- coriander powder 2tsp
-Cumin powder 1/2 tsp
-Garam masala powder - 1tsp
Other Ingredients;
- Onions, chopped -2 large
- ginger, garlic paste - 2tsp
- plain youghrt whisked - 3 tbsp
- Tomatoe puree - 5 tbsp
- Oil - 4-5 tbsp
- Coriander leaves chopped - 3tbsp
- Salt - a pinch
Preparation:
- Chop the onions and the coriander leaves. Once it splutters add the chopped onions and fry on medium heat for around 10mins till light brown in colour.
-Add the ginger paste and fry on low heat for 2mins till the raw smell is gone.
- Add the Keema (mince meat and turmeric,red chilli, coriander,cumin powder and 1tbsp of salt.
- mix and sear/ bhuno on high heat for around 3mins and then on medium heat for 7 mins till the Keema is browned and oil separates.
- Now add the Kashmiri chilli powder,garam Masala and tomato purée and give a mix.
- Next add the whisked yoghurt,give a mix and cook on low heat for 2 mins till curd is cooked.countinue to fry on medium heat for another 2 -3 mins till oil separates.
-Now add the green peas and a pinch of salt ,mix and fry on 2 mins.
-Add 250 Ml of water,mix and cover and cook on low heat for 20 mins till keema and green peas are tender.
-Garnish with chopped coriander leaves,give a mix and simmer for 1-2 minutes.
-Serve with Rice,Roti or Naan.
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#keemafry #binrow'skitchenrecipe

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