Achari Keema Matar

 

          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 tsp. 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. 

                      Heat oil & 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 & all the dry spices mixed with 

                     some water. 

                                  Sauté till the oil separates.

                       Add the keema & combine well. Cook on a high flame for 2-3 minutes. 

                   Add 1 cup water, salt, green peas & green chilies. Cover & cook till almost dry.

                   Add kasuri methi, pickle, remaining chopped onion & garam masala. Give 

                   it a stir and cook further for 2 minutes. 

                                 When done, garnish with coriander leaves.

                             Serve with naan, tandoori roti or kulcha for a nice comfort meal. 

Achari Mutton Curry

 

          Turn your normal mutton curry into an exotic restaurant style with a slight twist. Just add some lime pickle, either homemade or store bought, to enhance the flavour of the dish. It turns out just awesome with a slight hint of lemon. This is a great party recipe that is apt for special occasions. It is an ideal weekend lunch menu too, with your loved ones. You can enjoy with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti or just plain chapatti. 

• 500 gms. mutton with bones, curry cut 
• 1 tbsp. lime pickle
• 1 onion, roughly chopped
• 1" ginger
• 3-4 garlic cloves
• 3-4 green chilies
• 1/2 cup yoghurt
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. coriander powder (dry roasted & ground)
• 1 tsp. cumin powder (dry roasted & ground)
• 1-2 medium size potatoes, whole or cut into half
• 3 tbsp. oil
• 1 onion, sliced
• 1 tsp. coriander leaves, chopped

          Blend together onion (roughly chopped), ginger, garlic, green chilies, yoghurt, lime pickle and all the dry spices into a paste. Marinate the mutton with it overnight. 

          Heat oil and fry the potatoes till light brown in colour. Drain and keep aside. In the same oil, sauté the sliced onion till light brown. Add the marinated mutton and cook, covered on a low flame till almost dry.

          Add 1 cup water and the fried potatoes. Pressure cook for 20-25 minutes on a low flame after the first whistle. When done, garnish with chopped coriander leaves. 

          Serve with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti or just plain chapatti. 

Achari Tofu Butter Masala

          Tofu is rich in protein and calcium. It lowers cholesterol level, makes the bones stronger and increases blood circulation. So here is a yummy side dish that is so easy and simple to make. It is an absolute delicacy and is also a perfect party dish. 

          Tofu chunks are slightly sautéed and then simmered in a onion-tomato-coconut gravy. A healthy substitute to paneer (cottage cheese), it can be served with jeera rice, pulao, plain biryani, naan, tandoori roti, kulcha or just plain chapatti. 

• 200 gms. tofu, cubed
• 1 tbsp. oil
• 2 tbsp. butter
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1-2 onion, roughly chopped
• 3-4 garlic cloves
• 1" ginger
• 1 tomato, roughly chopped
• 1/4 cup coconut
• 1-2 tbsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• salt to taste
• 1 tsp. kasuri methi, crushed
• 1 tsp. bottled lime pickle masala 
• 3-4 tbsp. coriander leaves, chopped

          Grind the onion, ginger, garlic, tomatoes and coconut with little water into a smooth paste. Keep aside. 

          Heat oil and butter in a pan and fry the the tofu slightly. Drain and keep aside. Temper the same oil with cumin seeds and asafoetida.

          Add the ground paste and sauté till the oil separates. Now add all the dry spices and mix well. Add the sautéed tofu, kasuri methi and 1/2 cup water. 

          Cover and simmer for 4-5 minutes on a low flame. When done, add the lime pickle masala and mix well.

          Garnish with coriander leaves and serve as a side dish with any form of rice or Indian bread.