Kheema Matar (Mutton Mince With Green Peas)
Kheema Matar (Mutton Mince With Green Peas)

Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, kheema matar (mutton mince with green peas). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Keema Matar Recipe (Minced Meat with Peas Curry) Video. Mumbai Kheema Recipe ll Mutton keema recipe in Hindi ll Keema Pao ll Cooking with Benazir. Keema Matar aka Qeema Matar is a meat-based dish of mughlai origin where mutton mincemeat is slow-cooekd Keema Matar is a Meancemeat based curry cooked with Green peas and is of Mughlai origin.

Kheema Matar (Mutton Mince With Green Peas) is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Kheema Matar (Mutton Mince With Green Peas) is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook kheema matar (mutton mince with green peas) using 29 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Kheema Matar (Mutton Mince With Green Peas):
  1. Prepare 1 kg Mutton Kheema (Mince Goat Meat)
  2. Take 1 cup Green Peas (Matar/Mataar/Hirve Vaataane)
  3. Make ready 7 cups Finely Chopped Onions (8 medium Onions)
  4. Prepare 1 cup Chopped Tomatoes (2 Tomatoes)
  5. Make ready 1 cup Thick Fresh Curds (Yoghurt)
  6. Take 1 tsp Turmeric Powder
  7. Make ready 2 tsp Kashmiri Red Chilli Powder
  8. Get 3 tsp Spicy Red Chilli Powder
  9. Get 3 tsp Coriander Powder
  10. Make ready 1 tsp Cumin Powder
  11. Make ready 5 tsp Garam Masala Powder …. To be adjusted as per taste
  12. Prepare 2 tsp Kasuri Methi (Dried Fenugreek Leaves)
  13. Take to taste Salt
  14. Get 1 cup Hot Water
  15. Get 3 tbs Homemade Ghee
  16. Make ready 1 cup Coriander Leaves
  17. Make ready For the Green Paste :
  18. Prepare 1/2 cup Coriander Leaves
  19. Get 4 Green Chillies
  20. Make ready 20 large Garlic Cloves
  21. Get 1 1/2 ″ Ginger
  22. Prepare For The Tempering :
  23. Take 1/2 cup Oil
  24. Make ready 1 tsp Cumin Seeds
  25. Get 6 Cloves
  26. Get 6 pieces Cinnamon (1″ each)
  27. Take 4 Cardamoms
  28. Get 6 Black Peppercorns
  29. Take 2 Bay Leaves

Try this delicious version with matar or mutter (green peas). Keema Matar/Motor aka minced mutton gravy with peas is a very popular Mughlai preparation in which minced meat is cooked with green peas. Here is the recipe of Keema Mutter or Minced Mutton Gravy with Green Peas. Keema Matar is an Indian semi-dry curry, in which minced or ground meat (Keema), is cooked with green peas (matar), and seasoned with garam masala.

Steps to make Kheema Matar (Mutton Mince With Green Peas):
  1. To make Kheema Matar, start with washing the kheema well in clean water. Set aside to drain in a sieve.
  2. To make the green paste, grind together all the mentioned ingredients to a fine paste using a little water.
  3. Heat a kadhai or a pan and add oil to it. When it heats up, add the whole spices and saute.
  4. As soon as the spices splutter, add the green paste and saute for a minute or two.
  5. Add the chopped onions and some salt and saute on high to medium heat till the onions are slightly browned and soft.
  6. Add the turmeric powder and saute for a while.
  7. Add in the chopped tomatoes and mix well. Saute till the tomatoes are soft and mushy.
  8. Whisk the curds well and add to the above mixture. Stir continuously on high heat till it incorporates wholly into the onion tomato mixture.
  9. Keep stirring, probably for about 5-6 minutes to get a thick masala.
  10. Add the red chilli powders, the coriander powder and cumin powder and mix well.
  11. Add the mutton kheema and again saute on high flame for about 5 minutes.
  12. Add just a cup of hot water and salt to taste. Mix well and cover with a lid.
  13. When the kheema is almost cooked, add the green peas and the garam masala powder and mix. Cover and cook for a while.
  14. When the kheema and peas are well cooked and some of the chopped coriander leaves and kasuri methi and mix.
  15. Uncover and cook on high flame stirring occasionally till all the extra water has evaporated.
  16. Add some homemade ghee and mix. Switch off the flame and transfer it to a serving bowl.
  17. Garnish with some more chopped coriander leaves and serve the delicious Kheema Matar with paav or phulkas with some chopped onions and sliced lemon by the side!

Keema matar (English: "pea and minced meat") is a dish from the Indian subcontinent associated with the Mughals. "Keema matar" was popularly eaten in the courts of Mughal India. In royal families of the Indian subcontinent. This particular version, Classic Keema Matar (mince with peas) is one of two favourites in my own house, the other being Aloo Keema (mince with potatoes). You can use either mutton or lamb mince for this dish, I usually use mutton because that's normally what I have at home. Tasty Keema matar recipe with easy cooking style, check this minced meat with peas a very delicious non vegetarian recipe prepared and is liked by everyone.

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