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Minced chicken meat - 500 g
Matar (green peas) - 200 g
Salt - to taste
Jeera - 1/2 tsp
Dried red chilli - 2 (chopped finely)
Onion - 2 medium size (chopped finely)
Ginger-garlic paste - 1 heated tbsp
Dhania patta - 1 bunch (chopped)
For powdered masala:
Haldi powder- 1 tsp
Jeera powder- 1 tsp
Dhania powder - 1 tsp
Red chilli powder- 1 tsp
Garam masala powder - 1 tsp
Tandoori masala powder - 1 tsp (optional)
Jeera - 1/4 tsp
Haldi powder - 1/2 tsp
Red chilli powder - 1/2 tsp
How to Make Chicken-Peas Curry
Heat oil in a pressure cooker.
Put jeera, tejpatta, dried red chilly in it.
When jeera begins to splutter, add onion to it and fry till golden brown.
Add ginger-garlic paste. Saute for 2 minutes.
Add all the powdered masalas and tomato.
Saute for 5 minutes till masala starts to leave oil.
Add chicken keema to it and saute for 5 minutes.
Add salt. Add 2 cups water
Pressure cook on high till the first whistle.
Then reduce flame and cook for 18 minutes.
Let the pressure cooker cool on its own.
Put oil in a karahi.
Add jeera. When jeera begins to splutter, add matar.
Saute for 2 minutes, then add the haldi powder, red chilli powder, and salt. Cover the karahi.
Let the matar cook on slow flame for 7 minutes.
Add the fried matar to the contents in the pressure cooker.
Close and cook for 1 minute.
Garnish with chopped dhania patta.
Serve with steaming rice or chapattis.
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