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 seeds powder)
- 2 tsp zeera powder (cumin seeds 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. Keep stirring so the onions get a uniform colour.
- Add the mince, yoghurt, ginger and garlic paste. Keep stirring to avoid lumps in the mince. Fry until the water that releases from the mince is almost dried.
- Add all the dry spices- salt, chilli powder, coriander powder, cumin seeds powder and turmeric. Fry for another few minutes.
- Add frozen peas and stir in. Finally add approximately 1 cup water and cover and simmer cook till the mince is soft. First 5 mins on high flame and then let it simmer in the steam for another 20-25 mins or until the mince meat is tender. this might take slightly longer if using lamb/mutton mince.
- Take the lid off . If there's still too much water let it dry out on medium heat for few minutes ( depending upon how much extra water is remaining)
- Alternatively, You can always add some, if the water is completely dried out. You must only add boiling water and cook for few minutes to blend it in. Taste and adjust teh seasonings as well. Finish off with a silky finish and garnish with chopped green chillies and fresh coriander.
Notes
Notes:
- You can also use freshly boiled peas. Adding potatoes is also a good idea.
- These mesurements of spices will give you a moderate level of spice.