Recipes Home: Mughlai: Keema Matar Receipe


500 gms Minced Meat (Keema)
250 gms Peas (Matar)
1/2 tsp Turmeric (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 ” chopped Ginger (Adrak)
3 Green chilli (Hari mirch)
1 tsp Garam Masala
3 large Brown Cardamom (Elaichi Moti) crushed
1 cup fresh and thick curd Curd (Dahi)
1 pinch of Asafetida (Hing)
4 tblsp Clarified Butter (Ghee)
Coriander Leaves (Dhania)


Heat ghee and fry asafetida.

Add salt, green chillies, turmeric and coriander powder.

Add cardomoms and garam masala and simmer.

Then add a cup of hot water.

Cover and cook till the water dries and peas and keema are done.

Garnish with coriander leaves.

Serve hot with nan or chapatis.

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