GHAR KA KEEMA MATAR
Mince cooked with peas-home styleA traditional simple method of making mince meat
Ingredients
- 500 g mince (chicken or mutton)
- 500 g peas
- 2 medium size onions sliced
- 4 tbsp Cooking oil
- 2 tsp ginger paste
- 2 tsp garlic paste
- 2 tbsp yoghurt
- salt
- 2 tsp red chilli powder
- 2 tsp dhania powder (coriander powder)
- 2 tsp zeera powder (cumin powder)
- A pinch of haldi powder ( turmeric powder)
- Fresh green chillies and green coriander for garnishing
Instructions
- In a pot, fry the onions slightly dark brown in the cooking oil. Add dhania powder, cumin powder, red chilli powder, haldi, salt, yoghurt, ginger and garlic paste. Fry this masala for few minutes. Add the mince and fry for another 5-10 minutes until the water that releases from the mince is almost dried. Now add approximately 1 cup water and cover and cook till the mince is soft. Simmer on low medium heat. This should take about 20-25 minutes if using chicken mince but about 20 more minutes if using mutton.
- If using frozen peas, add them now to the mince. But if using fresh ones from the pod add them when about 80% of the mince is tender and continue the process. Finish off by adjusting the consistency, let the water dry out by continuing to cook if there’s too much water. You can always add a some, if the water is completely dried out. You must only add boiling water and cook for few minutes to blend it in. Finish off with a silky finish and garnish with chopped green chillies and fresh coriander.
