This is our usual Keema Matar cooked in a Bengali style. It is known as Ghugni in the local lingo. Of course the medium of cooking is mustard oil and tempered with bay leaves and whole garam masala. Best had with rice or chapattis / naan. They can also be had as a keema roll (stuffed in egg paratha) for a quick lunch box meal or as a snack.....
- 300 gms. chicken keema / mince
- 1/2 cup green peas
- 1 potato, cubed
- 1-2 green chilies (opt)
- 3 tbsp. mustard oil
- 2 bay leaves
- 1" cinnamon stick
- 2 green cardamoms
- 4 cloves
- 1 tsp. cumin seeds
- 1 onion, chopped
- 1 tbsp. ginger-garlic paste
- 1/2 cup tomato puree / 1 tsp. tomato paste
- salt to taste
- 1 tsp. red chili powder or to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. coriander-cumin powder
- 1 tsp. garam masala powder
- salt to taste
- 1 tsp. ghee (clarified butter)
- coriander leaves to garnish
Heat oil and shallow fry the potatoes till light brown. Drain and keep aside. Temper the same oil with cumin seeds, bay leaves, cinnamon, cardamoms and cloves. Saute for a few seconds.
Add the onion and fry till light brown. Now add the ginger-garlic paste, turmeric powder, tomato paste, garam masala powder, coriander-cumin powder and red chili powder mixed with a little water.
Saute till oil separates from the sides of the pan. Then add the keema and conitinue to saute till all the masalas are well blended and the mixture turns dry.
Add 1 cup water, salt, green chilies (opt), fried potatoes and peas and cook, covered till done and there is a slight gravy left. Add ghee and mix well. Serve, garnished with coriander leaves.