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Kheema Matar Fry Recipe

Kheema Matar Fry is a popular Indian Side-Dish
Author :
 
On :
Tuesday, 8 August, 2017
Category :
Non-Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Shallow-Fried Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • Keema (minced meat) - 500 gms
  • Fresh Green peas -1 cup (boiled)
  • Onions - 2 medium (finely chopped)
  • Tomatoes - 2 medium (finely chopped)
  • Fresh ginger-garlic paste - 2 tsp
  • Turmeric powder - 1 tsp
  • Red Chilli powder - 1 tsp
  • Coriander powder - 1 tsp
  • Garam Masala powder - 1 tsp
  • Green chillies - 2-3 (slit)
  • Oil - 1 tbsp
  • Fresh Coriander leaves or Mint leaves (finely chopped) - 2 tbsp
  • Juice of 1 Lemon
  • Salt - As per taste.
  • Rings of Onions soaked in Vinegar for garnishing
  • How to Make Kheema Matar Fry:

    1. Clean the meat.
    2. Add half a tsp of turmeric powder, sprinkle a little water and pressure cook for 1 whistle.
    3. Take a pan, heat oil on a medium flame. Then add onions and fry until brown.
    4. Add ginger-garlic paste, tomatoes and powder masalas and stir.
    5. Then add meat, half of the leaves (mint or coriander) and salt. Fry until dry.
    6. Add boiled peas, remaining leaves, lemon juice and adjust the seasoning.
    7. Serve hot, garnished with onion rings.




     

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