Mince and peas curry cooked with rich flavours
Ingredients
Protein
500 g mince (chicken or mutton)
Use soya mince for vegetarian option!
Veggies
150g green peas
Can use cooked frozen peas or fresh. Follow steps accordingly
50g ginger
50g garlic
75 g onion
75g tomatoes
3-4 green chillies (optional)
Spices
2 tsp salt (adjust according to taste)
2 tsp chilli powder
2 tsp coriander powder
2 tsp cumin seeds powder
½ tsp turmeric powder
2 tsp kasuri methi (dry fenugreek leaves)
Oils
6 tbsp cooking oil
Method
Pre-prep
Ø Chop roughly and grind together onion, tomatoes, ginger and peeled garlic cloves. Add water to make a paste as much you need to run the grinder. Avoid adding too much water as it will make the cooking process unnecessary longer.
Ø Finely chop green chillies (if using)
Main cooking
· In a pot, heat oil and fry the grind paste until oil separates and the water dries
· Add mince (whichever you are using) and cook for few minutes.
I am using chicken mince here in the recipe.
· Now add all the spices and cook on medium high heat for about 5 minutes . Keep stirring.
· If using fresh green peas, add them now. If using frozen cooked peas add them later in the process.
· Cook with the peas for few minutes. Add approximately 1 ½ cup water, cover the pot with a lid and simmer cook on medium low heat with steam for about 20 mins.
· Cooking time at this stage will depend upon the type of mince you are using.
For chicken mince – 25 mins approximately
For mutton – 40 mins approximately
For soya mince – soak in water for half an hour and then cook for about 25 mins.
· If you are adding frozen cooked peas add them just 10 mins before, towards the end of the cooking time.
· When the mince is cooked, adjust the consistency of the final dish. It should not be dry or too runny. Finish off with a silky-smooth semi dry consistency.
serve with roti, naan or parathas - choice of your flat bread.
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