A
classic non-veg recipe from North Indian cuisine where meat is minced
and cooked with peas and spices to make delicious keema matar. The dish
goes well with rice or roti. A favourite non-veg dish in various Indian
homes. It is easy to prepare; get the recipe below.
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Servings: 2
Ingredients:
- 500g goat meat (minced)
- 1/2 cup peas
- 4 tbsp oil
- 2 onion (medium-sized, finely chopped)
- 2 tsp ginger-garlic paste
- 1 tbsp garam masala powder
- 1/2 cup yogurt
- 2 tsp coriander powder
- 1 tsp red chilli powder
- 1/4 tsp turmeric powder
- Salt as per taste
- 3 tbsp coriander leaves (finely chopped)
- 1 tbsp meat masala
- Water as per requirement
Preparation Instructions:
- Mix coriander powder, chilli powder, turmeric powder, salt and curd in a bowl and keep it aside.
- Heat oil in pan over medium flame and add chopped onion. Saute till they turn golden brown.
- Add garam masala, ginger-garlic paste and saute for a minute. Now add the curd mixture prepared in the first step.
- Cook it for 2 minutes on medium flame and then add minced meat. Mix it well. Sprinkle some meat masala and add a little water.
- Cover the pan and cook till the water evaporates. Add peas and a cup of water and cook again till peas become soft.
- Garnish keema matar with coriander leaves and serve hot with naan or chapati
Tips:
- You can add or reduce the quantity of water as per your requirement.
- You can also add a chopped tomato after onions become golden brown for a tangy flavour.
- You can also add potato with peas to this dish.
