A Traditional Indian Spicy Curry For Keema Matar Recipe
By MOUPIYA MITRA, Posted on 20/07/2020 - 1 Comments
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Ingredients of Keema matar recipe
Keema matar recipe
STEP : 1
Mughlai cuisine is my favourite i think many people is like mughlai food also. I am always try new mughlai items in my kitchen.My family is always like mughlai food and they like my experiments too. When we are going for lunch or dinner we always look for mughlai.
STEP : 2
Keema is nothing but minced meat. It can be beef lamb or chicken too. In india mostly we refer minced motton as keema.Keema matar means minced mutton gravy with peas.keema matar is very popular dish in north IndiaNow we are going to cook keema matar.
STEP : 3
Clean the keema and remove all the excese fats if possible.Mix the all hurbs such as turmeric powder ,cumin powder, coriander powder and red chilli powder in it. Mix well . Marinate it for and leave it for 1/2 n hour.
STEP : 4
Take a pan or kadhai .pour some ghee and heat it. Add the bay leaf , cinamonsticks , cloves and cardomom in this ghee fry it fragrant. Add chopped onion and let's fry till it gets light brown colour.Add ginger and garlic paste .
STEP : 5
Then add chopped tomatos in it.Fry these ingridiants till it started leaving oil from the sides.Add the marinated keema in it .Mix well the whole ingrediants. Add salt in it to proper melt .Fry the shole ingridiant till it stated leaving oil.
STEP : 6
Add green peas in it. Mix well.add red chilly powder, garam masala powder and sugar in it.Add 1.5 cup of water in it. Sim the gas and cover it . Cook it for10 to q5 mins.open the cover.Dry the keema as you wish .Basicaly its a sami dry dish. serve it with Roti.