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Minced goat 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 heaped 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)
Water - 1 liter
Jeera - 1/4 tsp
Haldi powder - 1/2 tsp
Red chilli powder - 1/2 tsp
How to Make Keema Matar
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 it till golden brown.
Add ginger garlic paste. Saute for 2 minutes.
Add all the powdered masalas and tomato and saute for 5 minutes, till masala starts to leave oil.
Add keema to it and saute for 5 minutes. Add salt.
Pressure cook on high till the cooker whistles. Then reduce flame and cook for 18 minutes.
Let the pressure cooker cool on its own.
Put oil in a kadai.
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 kadai.
Let the matar cook on slow flame for 7 minutes.
Open the pressure cooker and add in the fried matar. Close and cook for 1 minute.
Garnish with chopped dhania patta.
Serve with rice or chapattis.
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