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

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, kheema matar (mutton mince with green peas). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Kheema Matar (Mutton Mince With Green Peas) is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Kheema Matar (Mutton Mince With Green Peas) is something that I’ve loved my entire life. They are nice and they look fantastic.

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.

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

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