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

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