Ingredients

• 500 g - kheema or minced meat
• 250 g - peas
• 1 cup - fresh and thick curd
• 1/2 tsp - turmeric powder
• 1" piece - chopped ginger
• 1 tsp - chilli powder
• 3 green chillies, chopped
• 1 tsp - garam masala
• 3 large cardamoms, crushed
• 1 large pinch asafetida
• 4 tbsp - ghee
• a handful of coriander leaves
• salt to taste

How to Make Kheema Mutter Mughlai

• Heat ghee and fry asafoetida, add salt, green chillies, turmeric and chilli powder.
• Put in large cardamoms, garam masala and chopped ginger and simmer, then add a cup of hot water.
• Add the curd and then gradually add the kheema and peas.
• Cover and cook till water dries and peas and kheema are done.
• Garnish with coriander leaves and serve hot with naan or chapatis.