Keema Matar

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • Minced goat meat - 500 g
  • Matar (green peas) - 200 g
  • Oil
  • Salt to taste
  • For keema:
  • 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
  • For matar:
  • 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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