Keema Matar is a very popular dish in most of the Indian restaurants and Dhabas. They are served with naan, tandoori roti, kulcha, paratha, phulka, jeera rice or veg. pulao for a nice comfort meal.
However, I gave a slight twist to this recipe by adding some lime pickle to enhance the flavour of the dish & for a lingering achari flavour. It took the dish to a next level and turned out very yummy with a slight tang. So check out a step by step pictorial recipe to prepare it.
- 400 gms. chicken keema / mince, washed well & drained
- 1/2 cup green peas (I used frozen ones)
- 3 tbsp. oil
- 2 bay leaves
- 1" cinnamon
- 2-3 green cardamoms
- 4-5 cloves
- 1 tsp. cumin seeds
- 2 onion, chopped
- 1 tbsp. ginger-garlic paste
- 1 tomato paste
- 1-2 tsp. red chili powder
- 1/2 tsp. turmeric powder
- 1 tbsp. cumin powder-coriander powder
- 1 tsp. garam masala powder
- salt to taste
- 1 tsp. kasuri methi, crushed
- 1-2 tsp. lime pickle
- 2 green chilies
- 1 tsp. coriander leaves, chopped
Heat oil and temper with cumin seeds, bay leaves, cinnamon, cardamom and cloves. Sauté for a few seconds.
Add 1 chopped onion and stir fry till light brown. Add the ginger-garlic paste, tomato paste and all the dry spices mixed with some water. Sauté till the oil separates.
Now add the keema and combine well. Cook on a high flame for 2-3 minutes. Add 1 cup water, salt, green peas and green chilies. Cover and cook till it is semi dry.
Add the kasuri methi, pickle, remaining chopped onion and garam masala. Give it a stir and cook further for 2 minutes.
When done, garnish with coriander leaves and serve with naan, tandoori roti or kulcha for a nice comfort meal.
When done, garnish with coriander leaves.
Serve with naan, tandoori roti or kulcha for a nice comfort meal.