Simple Way to Prepare Speedy Kheema Matar (Mutton Mince With Green Peas)
Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Simple Way to Prepare Speedy Kheema Matar (Mutton Mince With Green Peas). One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Kheema Matar (Mutton Mince With Green Peas), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kheema Matar (Mutton Mince With Green Peas) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Kheema Matar (Mutton Mince With Green Peas) is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Kheema Matar (Mutton Mince With Green Peas) estimated approx 55 min.
To get started with this particular recipe, we must prepare a few ingredients. You can cook Kheema Matar (Mutton Mince With Green Peas) using 29 ingredients and 17 steps. Here is how you can achieve that.
#reststyle
Kheema Matar is an absolutely delicious dish especially when teamed with some paav (buns)! Mutton kheema/mince made from goat meat is used to prepare this dish. In India, Kheema Paav is a very famous dish and can be found on the menus of almost all restaurants serving non veg food.
Mutton surely takes a longer time to cook, but curds when added to the same helps in hastening the cooking process. Again, it lends a delicious flavour to the dish. Instead of cooking the kheema in a pressure cooker, cooking it directly in the kadhai is always better to get a delicious flavour. The end result is simply just awesome!
Ingredients and spices that need to be Take to make Kheema Matar (Mutton Mince With Green Peas):
- 1 kg Mutton Kheema (Mince Goat Meat)
- 1 cup Green Peas (Matar/Mataar/Hirve Vaataane)
- 7 cups Finely Chopped Onions (8 medium Onions)
- 1 cup Chopped Tomatoes (2 Tomatoes)
- 1 cup Thick Fresh Curds (Yoghurt)
- 1 tsp Turmeric Powder
- 2 tsp Kashmiri Red Chilli Powder
- 3 tsp Spicy Red Chilli Powder
- 3 tsp Coriander Powder
- 1 tsp Cumin Powder
- 5 tsp Garam Masala Powder …. To be adjusted as per taste
- 2 tsp Kasuri Methi (Dried Fenugreek Leaves)
- to taste Salt
- 1 cup Hot Water
- 3 tbs Homemade Ghee
- 1 cup Coriander Leaves
- For the Green Paste :
- 1/2 cup Coriander Leaves
- 4 Green Chillies
- 20 large Garlic Cloves
- 1 1/2 ″ Ginger
- For The Tempering :
- 1/2 cup Oil
- 1 tsp Cumin Seeds
- 6 Cloves
- 6 pieces Cinnamon (1″ each)
- 4 Cardamoms
- 6 Black Peppercorns
- 2 Bay Leaves
Steps to make Kheema Matar (Mutton Mince With Green Peas)
- To make Kheema Matar, start with washing the kheema well in clean water. Set aside to drain in a sieve.
- To make the green paste, grind together all the mentioned ingredients to a fine paste using a little water.
- Heat a kadhai or a pan and add oil to it. When it heats up, add the whole spices and saute.
- As soon as the spices splutter, add the green paste and saute for a minute or two.
- Add the chopped onions and some salt and saute on high to medium heat till the onions are slightly browned and soft.
- Add the turmeric powder and saute for a while.
- Add in the chopped tomatoes and mix well. Saute till the tomatoes are soft and mushy.
- Whisk the curds well and add to the above mixture. Stir continuously on high heat till it incorporates wholly into the onion tomato mixture.
- Keep stirring, probably for about 5-6 minutes to get a thick masala.
- Add the red chilli powders, the coriander powder and cumin powder and mix well.
- Add the mutton kheema and again saute on high flame for about 5 minutes.
- Add just a cup of hot water and salt to taste. Mix well and cover with a lid.
- When the kheema is almost cooked, add the green peas and the garam masala powder and mix. Cover and cook for a while.
- When the kheema and peas are well cooked and some of the chopped coriander leaves and kasuri methi and mix.
- Uncover and cook on high flame stirring occasionally till all the extra water has evaporated.
- Add some homemade ghee and mix. Switch off the flame and transfer it to a serving bowl.
- Garnish with some more chopped coriander leaves and serve the delicious Kheema Matar with paav or phulkas with some chopped onions and sliced lemon by the side!
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