Vegetarian Keema
This flavorful Keema Matar recipe combines tender minced meat with vibrant peas in a luscious blend of aromatic spices. Each bite is a harmonious balance of savory and spicy notes, making it a comforting and satisfying dish that pairs perfectly with steamed rice or warm roti. Enjoy the rich flavors as they meld together to create a truly delicious meal that is sure to delight your taste buds!
— Constant Cookbook
Ingredients
- 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)
Instructions
- 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.
Yield
Serves 4
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