DHABA STYLE KEEMA MATAR | KEEMA MATAR MASALA | MUTTON KEEMA RECIPE

Dhaba Style Keema Matar | Keema Matar Masala | Keema Matar Curry | Keema Matar Recipe | Mutton Keema Recipe | Keema Recipe | Mince Meat with Green Peas | Spice Eats Keema Curry

Ingredients for Dhaba Style Keema Matar:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Keema (Goat Mince)- 500 gms.
Fresh peas- 1 US cup (100-120 gms)

Whole Spices:
Green Cardamom- 4
Cinnamon- 3
Cloves- 5
Dried Red Chillies- 4
Whole Black Peppercorns- 10

Spice Powders:
Turmeric Powder- 1/2 tsp
Red Chilli Powder- 2 tsp
Coriander Powder- 2 tsp
Cumin Powder- 1/2 tsp
Kashmiri Chilli Powder- 1.5 tsp
Garam Masala Powder- 1 tsp
Green Cardamom Powder- 1/2 tsp

Other Ingredients:
Onions, chopped- 2 large (200 gms)
Ginger Garlic paste- 2 tsp
Curd/Plain Yogurt, whisked- 3 tbsp
Tomato Purée(readymade)-5 tbsp
Refined Oil- 4-5 tbsp
Coriander Leaves, chopped- 3 tbsp
Salt - 1 tsp + a pinch (or to taste)

Preparation:

Chop the onions and the coriander leaves.
Peel the fresh green peas or use frozen ones.
Whisk the curd/yogurt, set aside.
Dry roast the Kasuri Methi for 30 secs and then allow to cool. Crush it roughly with your hand.

Process:

Heat oil in a kadai/wok & add the whole spices. Once it splutters, add the chopped onions and fry on medium heat for around 10 mins till light brown in colour.
Add the ginger garlic paste and fry on low heat for 2 mins till the raw smell is gone.
Add the keema (minced meat & the turmeric, red chilli, coriander, cumin powders & 1 tsp salt.
Mix and sear/bhunno on high heat for around 3 mins & then on medium heat for 7 mins till the keema is browned and oil separates.
Now add the Kashmiri Chilli Powder, Garam Masala Powder, Green Cardamom powder and tomato purée and give a mix.
Next add the whisked curd/yogurt, give a mix and cook on low heat for 2 mins till the curd is cooked. Continue 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 for 2 mins.
Add 250 ml water, mix and cover & cook on low heat for 20 mins till the keema & green peas are tender.
Garnish with chopped coriander leaves, give a mix and simmer for 1-2 minutes.
Serve with naan, roti or rice.





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