Mutton Keema Matar Spaghetti

 

            Enjoy this yummy Spicy Mutton Keema Matar Spaghetti - my style. It is just perfect for a light dinner. In fact, it can be enjoyed anytime of the day. It is a non-messy one-pot quick meal and can be had as it is without any accompaniment. 

          You can just add some red chili flakes for some extra spiciness. So dish out this fusion spaghetti dish when you crave for something satisfying apart from the usual stuff you keep having. This comfort meal can do wonders to lift up your spirit. 

• 300 gms. mutton keema / mince, washed well & drained
• 150 gms. spaghetti
• 1 tbsp. oil
• 2 tbsp. butter
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, deseeded & chopped
• 1 tbsp. 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. mint, chopped

          Boil the spaghetti till al dente as per instructions. Drain and keep aside. (Reserve some of the water). 

          Heat oil in a pan and sauté the onion till light brown. Add the ginger-garlic 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 the tomatoes and tomato paste. Give it a stir and cook, covered till almost dry.

          Add 1 cup water, salt and cook, covered on a low flame till the gravy is thick to a desired consistency.

          To serve, place the strained spaghetti on a serving plate and spoon the prepared keema gravy over it. 

          Garnish with chopped mint and enjoy this great comfort food anytime of the day. 

                

                              

                 

Hariyali Soya Keema Matar with Sausages (Green Soybean Peas Curry with Sausages - Fusion Style)

 

          Soya in any form is always a healthy option and is a great substitute to any non-vegetarian dish. You will be surprised to know that it tastes just like mutton / chicken mince. So let me share a yummy recipe of soya keema matar with a twist. The gravy is a green based one with some coriander leaves, along with other basic ingredients as the base of the gravy. 

          I have also added some sautéed chicken sausages, but it is optional. If you want to keep it purely vegetarian, just skip it. This side dish can be enjoyed with pulao, plain biryani, jeera rice or any type of Indian bread of your choice. 

• 1 cup soya granules
• 1/2 cup green peas
• 2-3 chicken sausages 
• 1 onion, roughly chopped
• 2-3 garlic cloves
• 1" ginger
• 2-3 green chilies
• 1 cup coriander & mint leaves
• 2-3 tbsp. oil
• 1/2 tsp. cumin seeds 
• 1/4 tsp. asafoetida 
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. chaat masala 
• 1/3 cup yoghurt, well beaten
• 1 tsp. coriander leaves, chopped to garnish 
• pinch of red chili flakes to garnish

          Boil sufficient water in a pan and add the soya granules. Cover and keep aside for 10 minutes. Drain and keep aside. 

          Blend together onion, ginger, garlic, green chilies and coriander-mint leaves. Keep aside. 

         Heat oil in a pan and stir fry the sausages till light brown. Slice them into pieces and keep aside. 

          Temper the same oil with cumin seeds and asafoetida. Sauté for a few seconds. Now add the onion paste and simmer till the moisture is almost dried up.

          Now add all the dry spices and give it a stir. Add in the beaten yoghurt and mix everything well.

          Add the drained soya granules, green peas, sausages (reserve few to garnish) and 1/2 cup water. Give it a stir and simmer on a low flame till the gravy comes to a desired consistency.

          When done, transfer to a serving dish. Garnish with sausages, coriander leaves and chili flakes. Serve with any form of Indian bread or flavored rice. 

Keema Anda Korma (Chicken Mince & Egg Curry)

          Turn your usual keema curry into an amazing dish by adding few eggs to it. It will immediately take the dish into a next level. I also added some green peas, but it is purely optional. In this recipe, I have used chicken keema (mince). 

           However, you can also go in for mutton keema as per your preference. This is a great party recipe, where you can serve along with jeera rice, pulao, plain biryani, tandoori roti, naan or roomali roti. So check out the step by step pictorial recipe to prepare it.

• 400 gms. chicken mince / keema
• 2-3 eggs, boiled
• 1/2 cup green peas 
• 3 tbsp. oil 
• 2 bay leaves
• 1" cinnamon stick
• 2-3 cardamoms 
• 4-5 cloves
• 1 tsp. cumin seeds 
• 1/2 mace
• 1 onion, chopped
• 2-3 garlic cloves
• 1" ginger
• 1 tbsp. tomato paste / puree of one tomato
• salt to taste
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• 1/2 cup yoghurt, well beaten
• 1 tsp. kasuri methi, crushed 
• 1 tbsp. coriander leaves, chopped 
• 1 tsp. ghee 

          Make slight gashes on the eggs and keep them aside. Make a smooth paste with the onion, ginger and garlic. Keep aside. Make a paste of all the dry spices, tomato paste and some water. Keep aside.

          Heat oil and stir fry the eggs till light brown. Drain and keep aside. Temper the same oil with cumin seeds, bay leaves, cinnamon, cardamoms, cloves and mace. Sauté for a few seconds. 

          Now add the onion paste and sauté till the moisture evaporates. Add the spice paste and stir fry till the oil separates.

          Add the beaten yoghurt and kasuri methi. Mix everything well and stir fry for 2 minutes. Add the chicken mince and give it a stir. Cook on a low flame for 4-5 minutes.

          Add 1 & 1/2 cups water, fried eggs and the green peas. Bring it to a boil and simmer, covered till the gravy slightly thickens and you get the desired consistency. 

          When done, switch off the flame. Add the ghee and coriander leaves. Serve with any type of rice or Indian bread.

                        Heat oil & stir fry eggs till light brown. Drain & keep aside. 

                     Temper the same oil with cumin seeds, bay leaves, cinnamon, cardamoms, 
                     cloves & mace. Sauté for a few seconds.

                        Add onion paste & sauté till the moisture evaporates. 

                        Add spice paste & stir fry till oil separates.

                       Add beaten yoghurt & kasuri methi. Mix well & stir fry for 2 minutes. 

                       Add chicken mince & give it a stir. Cook on a low flame for 4-5 min.

                       Add 1 & 1/2 cups water, fried eggs & green peas. Bring to a boil & 
                       simmer, covered till the gravy comes to a desired consistency. 

                      When done, switch off the flame. Add ghee & coriander leaves. 

                                Serve with any type of rice or Indian bread.

Keema Matar (Chicken Mince & Peas Curry - Bengali Style)

       
         This is our usual & traditional 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 chapatis / 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
• 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. Sauté 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.

          Sauté till oil separates from the sides of the pan. Then add the keema and continue to sauté 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.