Tasty Green Peas Keema Matar

  Indian Green Peas Keema Matar Recipe:

About Healthy Green Peas Keema Matar :

A classic North Indian non-meat recipe with mint (lamb) and fresh green peas, Keema Matar, is a popular dish among us and among friends. This is a very popular dish for food. Mincemeat (lamb) works better than you can use chicken or beef in its place. I always make curry at aka keema. I froze a kilo of green peas that I bought last month towards the end of the winter season because I like to add them to most korma dishes or prepare Paratha or Keema Matar peas, both of which Favorites with us. Mint and green peas are a good combination and, in the slow cooker with aromatic spices like cinnamon, cloves and cardamom, the curry is delicious. A simple and simple recipe and a quick dish to prepare, provided you use a pressure cooker. It can be slowly cooked on top of the stove too, which is much tastier compared to the pressure cooker method. Potatoes can also be added with fresh green peas. I usually draw Keema Matar with a flavored rice dish, naan or phulka. Use the left curry to make sandwiches for breakfast the next day.

  Prepare time: 10 min   Cook: 35 min    Serves: 4 Persons

 MAIN INGREDIENTS:

·          mincemeat

·           green peas

 INGREDIENTS:

·                Minced meat (keema) - 1/2 kg, washed and drained

·          Onions - 2, finely chopped

·           Tomatoes - 2, finely chopped

·           Green peas - 1/2 cup

·           Ginger garlic paste - 1/2 tbsp

·           Green cardamom - 2

·           Black cardamom - 1

·           Bay leaf - 1

·           Cinnamon stick - 1"

·           Cloves - 3

·           Green chilies - 3, slit length wise

·           Turmeric powder - ½ tsp

·           Cumin powder - 1/4 tsp

·           Coriander powder - 1/2 tbsp

·           Red chili powder - 1 tsp

·           Yogurt - 1/4 cup, mixed to a smooth paste (curd)

·           Garam masala pwd (1 elaichi, 2 cloves, 1/2" cinnamon stick, 2 black pepper corns)

·           Salt to taste

·           Cooking oil - 2 tbsps

·           Ghee - 1 tbsp

·           Coriander leaves for garnish

METHOD FOR MAKING KEEMA MATAR:

Heat oil and ghee in a pressure cooker, add green cardamom, black cardamom, cinnamon stick, cloves and bay leaf and allow to sizzle. Add green chilies and chopped onions and saute till the onions turn transparent, approx 5 tms.

Add the ginger garlic paste and saute for 3 mts. Add the minced meat and turmeric pwd and cook on high without lid for 4-5 mts. Stir in between. Reduce flame and cook for 5 mts.

Add the red chili powder, coriander powder, cumin powder and salt and mix well. Add the chopped tomatoes and cook for 3-4 mts on medium flame. Add a 1 1/2 cups of water and yogurt and place lid and pressure cook up to 3 whistles or until the meat is almost cooked. Turn off heat. Allow the pressure to come down. Open lid and add the fresh green peas.

If you want more gravy, add a little more water at this stage. Cook with lid on low flame for 10 mts or till you get the desired gravy consistency. Add garam masala pwd and mixrice. Turn off heat and remove to a serving bowl.

Garnish with fresh coriander leaves and serve hot with rotis, pulao or white steamed .

TIPS:

    If not using a pressure cooker, add 2 cups of water, place lid and cook over medium flame.

·    Tomato puree can be added instead of chopped tomatoes.

·  Potatoes can be added too. Add them after the tomatoes are cooked and before adding water.

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