KEEMA MATAR MASALA

Keema Matar Masala is a delicious Indian/ Pakistani minced meat and pea curry. Easy to make and with plenty of flavour. It is great meal for any night of the week or you can enjoy it for breakfast also. Keema is used un a wide variety of recipes like keema samosa, keema biryani, keema masala, shami kebab, chapli kebab, the list is simply endless. Keema is nothing but minced meat of chicken or lamb. A favourite among non-vegetarian lovers, Keema Matar Masala is best served with Rumali Roti/ Tandoori Roti. Here I served with bread only. It is quiet easy and simple recipe to make at home. Here I have mutton keema but you can make it with any minced meat like goat, chicken or lamb.  Keema Matar is a quintessential dish in every Muslim home especially during Ramadan. I prepared in pressure cooker but you can cook it by slow cook method with whole spices and lots of fresh green peas which is a perfect dish to your meal and certainly a show stopper in every Ramadan get together parties.  The minced meat cooks pretty fast and it is perfect dish when you are in a hurry or there are guests arriving at home at short notice and you don’t have much time to cook elaborate meal. This recipe is pretty fast to cook yet looks exotic on the table. Do try it once and share your suggestions or experiences below in the comment box.   

INGREDIENTS:  

200 gms Mutton Keema

½ Cup Shelled green Peas

4 tablespoon Oil / Ghee

2 Big Onions, finely chopped

2 Tomatoes, chopped

2-3 green Chillies, slit

½ Cup Coriander, chopped

2 teaspoon Ginger-Garlic Paste

1-2 teaspoon Salt [as needed]

1 Glass Water

 Dry Spices:

5-6 Cloves

1 Green Cardamom

1 “Cinnamon Stick

1 Bay Leaf

5-6 Black Peppercorns

1 Black Cardamom

1 Star Anise

 Spice Powders:

1-2 teaspoon Red Chilli Powder

½ teaspoon Turmeric Powder

1 teaspoon Garam Masala

METHOD:

STEP 1 – Wash mutton keema well under tap water. Drain excess water from it and keep it aside.

STEP 2 – Now heat pressure cooker with ghee on medium flame and add dry spices in it and let them splutter.

STEP 3 – Add chopped onion and slit green chillies in it and roast well for about 1-2 minutes until raw smell goes off.

STEP 4 – Now add ginger-garlic paste in it and mix well. Fry until raw smell disappears.

STEP 5 – Add chopped tomatoes and fry for a minute.

STEP 6 – Add red chilli powder, turmeric powder, garam masala and salt in it and mix well. Fry for about 30 seconds-1 minute.

STEP 7 – Add mutton keema and fry keema on high flame until keema absorbs all the spices.

STEP 8 – Add green peas, some chopped coriander keeping some for garnishing.and mix well and saute for a minute.

STEP 9 – Now pour water and mix it well.

STEP 10 – Close the lid of pressure cooker and let it cook for up to 5-6 whistles.

STEP 11 – Release the pressure and then open the lid carefully.

STEP 12 – Garnish matar keema with fresh chopped coriander and ready to serve.

Serve matar keema with pav, bread or chapatti or rice and enjoy.

NOTES:* Check whether the keema is cooked or not. If not cooked well then let it cook for more 2 whistles.

             *If you want more dry keema then let it cook over medium flame without lid until the gravy becomes dry.