Desi Matar Keema

Desi matar keema or traditional mince meat with peas, whatever you might call it, is a simple yet delicious dish with less ingredients and savoury taste. This is a dish that can be made in multiple ways and with multiple variatins here im sharing a simple and easy yet delicious version of it. So lets begin the magic…

Ingredients

1/2 cup vegetale oil

1 kg mutton/chicken/beef mince meat

4 onions finely chopped

3 tomatoes finely chopped

4 green chillies

1/2 teaspoon red chilli powder

1/2 teaspoon coriander whole or pwdr

1/2 teaspoon crushed cumin and black pepper powder

salt to taste

half cup green peas

fenugreek leave and fresh coriander leaves about a handfull

Method

Step 2 : Once the onions have turned lightly golden brown add in the ginger garlic paste, saute for about 30 seconds.

Step 3: now goes in the keema (mince meat) and all our spices mentioned in the ingredients.

Step 4: Mix it all together and fry for about five minutes till the water starts to dry and the colour of the mince meat changes to a nice brown.

Step 5: Add in the chopped tomatoes, green chillies, and green peas.

Step 6: Reduce the flame to low, and cover the wok let it cook in steam for about 20 minutes. make sure to check it from time to time and giving it a gentle toss .

Step 7: open the lid and give it a gentle stir, once the keema is cooked, top it with some fresh cut coirander, kasuri methi (dried fenugreek leaves) and a little more cumin and black pepper powder. and your matar keema is ready to enjoy!

Note: this keema can be eaten with naan/roti/parattas and it can also be an excellent filling for samosas, patties, or even keema parattas

Note 2: Keep in mind that the cooking time for mutton chicken and beef will vary accordingly. Your Attractive Heading