Matar kheema
MATAR KHEEMA
INGREDIENTS
- Kheema / mutton minced – 500 gms
- Green peas boiled – ½ cup
- Oil + ghee – 4 tbsp
- Green chilli finely chopped – 2
- Jeera / cumin seeds – 1 tsp
- Onion very finely chopped – 1 big
- Ginger garlic paste – 1 tbsp
- Tomato finely chopped – 2 medium
- Coriander pwdr – 2 tsp
- Red chilli pwdr – 2 tsp or as per taste .[ green chilli also added ]
- Turmeric pwdr – ¼ tsp
- Garam masala pwdr – 1 tsp
- Finely chopped coriander leaves for garnish
- Lemon wedges and onion slices to serve
- Kewra water – few drops
- Pav bhaji masala pwdr – ½ tsp for more flavour [optional – just a twist ]
PREPARATION
Clean and pick the minced mutton .[any bone bits or hair ]
Soak in water for 15 mins to get rid of the excess blood which can give meaty smell.
After 15 mins wash and rinse the kheema till water runs clear .Drain it in a colander [ siever ] to remove excess water. Squeeze off the excess water and keep aside .
METHOD
Heat oil in oil + ghee in a pan ,add jeera and let it splutter .
Add onions + green chilli and fry till golden brown .[ fry the onions well ]
Add ginger garlic paste and fry till raw smell leaves .
Add tomatoes + salt and cook till oil separates ,
Add chilli pwdr + coriander pwdr + turmeric + garam masala pwdr , mix well and fry for few seconds.
Add kheema , mix well and stir fry for 2 mins.
Add 1 cup of water and give a stir.[ adjust water as per the consistency you want .
Cover half and cook on medium heat for 15 to 20 mins till the kheema is cooked and you see oil traces.[ water is evaporated ]
Add green peas + pav bhaji masala ,mix well.
Cook for 1 minute .
Add few drops of kewra water . [ helps in reducing meat smell ] optional .
Garnish with coriander leaves .
Serve hot with pav / khulcha / naan / bread accompanied with lemon wedges and onion slices.
You can also make kheema pav – spread some green chutney on both sides of pav /bread , spread some kheema ,add onion ,close and eat .
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