Dhaba Style Keema Matar | Keema Matar Masala | Mutton Keema Recipe

Dhaba Style Keema Matar | Keema Matar Masala | Keema Matar Curry | Keema Matar Recipe | Mutton Keema Recipe | Keema Recipe | Mince Meat with Green Peas | Spice Eats Keema Curry

Ingredients for Dhaba Style Keema Matar:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Keema (Goat Mince)- 500 gms.
- Fresh peas- 1 US cup (100-120 gms)

Whole Spices:
- Green Cardamom- 4
- Cinnamon- 3
- Cloves- 5
- Dried Red Chillies- 4
- Whole Black Peppercorns- 10

Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 2 tsp
- Coriander Powder- 2 tsp
- Cumin Powder- 1/2 tsp
- Kashmiri Chilli Powder- 1.5 tsp
- Garam Masala Powder- 1 tsp
- Green Cardamom Powder- 1/2 tsp

Other Ingredients:
- Onions, chopped- 2 large (200 gms)
- Ginger Garlic paste- 2 tsp
- Curd/Plain Yogurt, whisked- 3 tbsp
- Tomato Purée(readymade)-5 tbsp
- Refined Oil- 4-5 tbsp
- Coriander Leaves, chopped- 3 tbsp
- Salt - 1 tsp + a pinch (or to taste)

Preparation:

- Chop the onions and the coriander leaves.
- Peel the fresh green peas or use frozen ones.
- Whisk the curd/yogurt, set aside.
- Dry roast the Kasuri Methi for 30 secs and then allow to cool. Crush it roughly with your hand.

Process:

- Heat oil in a kadai/wok & add the whole spices. Once it splutters, add the chopped onions and fry on medium heat for around 10 mins till light brown in colour.
- Add the ginger garlic paste and fry on low heat for 2 mins till the raw smell is gone.
- Add the keema (minced meat & the turmeric, red chilli, coriander, cumin powders & 1 tsp salt.
- Mix and sear/bhunno on high heat for around 3 mins & then on medium heat for 7 mins till the keema is browned and oil separates.
- Now add the Kashmiri Chilli Powder, Garam Masala Powder, Green Cardamom powder and tomato purée and give a mix.
- Next add the whisked curd/yogurt, give a mix and cook on low heat for 2 mins till the curd is cooked. Continue to fry on medium heat for another 2-3 mins till oil separates.
- Now add the green peas and a pinch of salt, mix and fry for 2 mins.
- Add 250 ml water, mix and cover & cook on low heat for 20 mins till the keema & green peas are tender.
- Garnish with chopped coriander leaves, give a mix and simmer for 1-2 minutes.
- Serve with naan, roti or rice.





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