Peas peas peas…this is what I hear everytime from my husband on being asked what to cook today. Even my li’l one has managed to shout peas peas whenever she sees something round and green. She would look for peas each time I gave rice to her. It was dinner time and I was wandering what to cook. I peeped into my refrigerator and found few veggies and minced mutton. There came an idea of cooking keema matar. So here’s how I prepared my keema matar for dinner.
Preparation Time:5-10 minutes
Cooking Time:30 minutes
200 gms Minced Mutton
1 cup frozen peas
1 tsp turmeric powder
1 tsp cumin powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala powder
1 cup chopped onions
2 green chillies
1 chopped tomatoes
2 tsp fresh ginger garlic paste
1/2 tsp cumin seeds
3-4 mint leaves
1 tbsp oil
Salt to taste
In a pan,heat oil and add cumin seeds.When the cumin seeds starts to crackle,add chopped onions and green chillies.
Chop a tomato and make a puree. Add this puree to the pan.Fry the tomato and onion mixture.
Take ginger and garlic and grind them to a fresh paste.Fresh paste gives an awesum flavour.Add this paste to the minced mutton.Also add some coriander and mint leaves to the keema/minced mutton.Add the minced mutton/keema in the pan and mix well.Cover and cook.
Now add turmeric powder,red chilli powder,cumin powder,coriander powder,garam masala and salt.Mix them thoroughly and cook covered.
Keep stiring them in between else might get burned at the bottom.(Sprinkle some water if needed in case it starts to stick at bottom.)
When the oil starts to separate is the indication of keema being cooked.Now,add frozen peas to the keema and cook covered for another few minutes.
As the peas are frozen,it doesn’t need much of cooking.
In case you are using fresh peas,you can add them in the beginning to soften or blanche them and add at any point of cooking.
Garnish the keema matar with mint leaves and serve hot with rice or rotis. Hope you too love this recipe.