KEEMA MATAR MASALA | KEEMA MATAR RECIPE | MUTTON KEEMA CURRY RECIPE
186.7 هزار بار بازدید -
2 سال پیش
-
Keema Matar Masala | Keema
Keema Matar Masala | Keema Matar Curry | Keema Matar Recipe | Mutton Keema Recipe | Mutton Keema Curry Recipe | Keema Recipe | Mince Meat with Green Peas | Mutton Keema Recipe | Spice Eats Keema Curry
Ingredients for Keema Matar Masala:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Minced Meat (Keema)- 500 gms (Goat or Lamb)
Whole Spices:
- Green Cardamom- 5
- Cloves- 5
- Cinnamon-2
- Cumin seeds-1/2 tsp
- Black Cardamoms-2
- Peppercorns-8-10
- Red Chillies-3
Spice Powders:
- Turmeric- 1/2 tsp
- Red Chilli Powder- 1 tsp
- Kashmiri Chilli Powder- 1 tsp
- Coriander Powder- 2 tsp
- Cumin powder- 1/2 tsp
- Garam Masala Powder- 3/4 tsp
- Kasuri Methi- 1 tsp (not roasted)
Other Ingredients:
- Onions chopped- 2 medium (around 170 gms)
- Ginger Garlic paste- 2 tsp
- Tomato sliced- 2 medium (120 gms)
- Fresh green peas or Frozen peas - 1 cup (120 gms)
- Green Chillies, cut and slit-2
- Coriander leaves, chopped- 2 tbsp
- Oil- 4-5 tbsp
Process:
- Heat oil in a kadhai or pan and add cumin seeds, all the whole spice and red Chillies.
- Give a stir and then add the chopped onions. Mix and fry on medium high heat for around 8-10 mins till the onions are light brown in colour.
- Now add the Ginger Garlic paste, give a mix and fry on low heat for 2-3 mins till the raw smell is gone.
- Add the minced mutton/Keema and fry on high heat for 2-3 mins. Continue to fry on medium heat for another 2 mins till the colour has changed to white and water has released.
- Add all the spice powders other than Kasuri Methi and Garam Masala Powder, give a mix and fry on medium heat for 4-5 mins.
- Now reduce heat and cover & cook on low heat for 4 mins till the Keema is browned and oil separates.
- Add the tomato slices, Kasuri Methi (not roasted), Garam Masala powder and 1/4 tsp salt. Give a mix and cook on medium to low heat for around 8 mins till the tomato slices are mashed.
- Now add the fresh or frozen peas, give a mix and fry on medium heat for 2-3 mins.
- Now add 250- 300 ml water, give a mix and cover & cook on low heat for 15-20 mins till the meat and Matar are tender.
- At the end add 2-3 tbsp chopped coriander leaves and give a mix.
- Serve with roti, naan or rice.
#keemamatarmasala #keemamatar #keemacurry #keemamatarrecipe #keemamasala #keemafry #spiceeatsrecipes #spiceeats #spiceeatsmutton
Ingredients for Keema Matar Masala:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Minced Meat (Keema)- 500 gms (Goat or Lamb)
Whole Spices:
- Green Cardamom- 5
- Cloves- 5
- Cinnamon-2
- Cumin seeds-1/2 tsp
- Black Cardamoms-2
- Peppercorns-8-10
- Red Chillies-3
Spice Powders:
- Turmeric- 1/2 tsp
- Red Chilli Powder- 1 tsp
- Kashmiri Chilli Powder- 1 tsp
- Coriander Powder- 2 tsp
- Cumin powder- 1/2 tsp
- Garam Masala Powder- 3/4 tsp
- Kasuri Methi- 1 tsp (not roasted)
Other Ingredients:
- Onions chopped- 2 medium (around 170 gms)
- Ginger Garlic paste- 2 tsp
- Tomato sliced- 2 medium (120 gms)
- Fresh green peas or Frozen peas - 1 cup (120 gms)
- Green Chillies, cut and slit-2
- Coriander leaves, chopped- 2 tbsp
- Oil- 4-5 tbsp
Process:
- Heat oil in a kadhai or pan and add cumin seeds, all the whole spice and red Chillies.
- Give a stir and then add the chopped onions. Mix and fry on medium high heat for around 8-10 mins till the onions are light brown in colour.
- Now add the Ginger Garlic paste, give a mix and fry on low heat for 2-3 mins till the raw smell is gone.
- Add the minced mutton/Keema and fry on high heat for 2-3 mins. Continue to fry on medium heat for another 2 mins till the colour has changed to white and water has released.
- Add all the spice powders other than Kasuri Methi and Garam Masala Powder, give a mix and fry on medium heat for 4-5 mins.
- Now reduce heat and cover & cook on low heat for 4 mins till the Keema is browned and oil separates.
- Add the tomato slices, Kasuri Methi (not roasted), Garam Masala powder and 1/4 tsp salt. Give a mix and cook on medium to low heat for around 8 mins till the tomato slices are mashed.
- Now add the fresh or frozen peas, give a mix and fry on medium heat for 2-3 mins.
- Now add 250- 300 ml water, give a mix and cover & cook on low heat for 15-20 mins till the meat and Matar are tender.
- At the end add 2-3 tbsp chopped coriander leaves and give a mix.
- Serve with roti, naan or rice.
#keemamatarmasala #keemamatar #keemacurry #keemamatarrecipe #keemamasala #keemafry #spiceeatsrecipes #spiceeats #spiceeatsmutton
2 سال پیش
در تاریخ 1401/04/17 منتشر شده
است.
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