Punjabi Style Keema Matar

Prep. : 20 Mins
Cook : 45 Mins

Total Time :
1 Hour 5 Mins

Cuisine : Punjabi
Servings : 4

Mutton Mince 500 gms
Green peas- 1/2 cup
Oil 2 – 3 tbsp
2 – 3 cloves
1 – 2 black cardamom
1 – 2 bay leaves
Cinnamon stick – 1-2
Onions chopped- 3
Green chillies slit – 3-4
Tomatoes medium sized grated from the big thick side of the grater- 2-3
Garlic paste – 1 tbsp
Ginger paste- 1 tbsp
Turmeric – 1 tsp
Red chilli powder- 2 tsp
Coriander powder- 1 tbsp Freshly chopped coriander leaves
Fresh mint leaves
Lemon juice – of 1/2 a lemon

  1. Take a kadai and add oil to it. Once hot, add the bay leaves, cloves, black cardamom, cinnamon and let it get fragrant
  2. .

  3. Now add the onions and cook till nicely brown. Then add the garlic paste. Family secret (since garlic takes a little longer, needs to be cooked first) Chidko water till you get the cooked garlic fragrance. Then add the ginger paste.
  4. Cook a little and then add the grated tomatoes. It’s a nice in-between chopped and purée.
  5. Then add all the dry masalas and fry nicely till oil separately. When you take the masala in a steel spoon, the oil should bubble. Remove the tej patta. Add green chillies. Stir.
  6. Then add the keema. Cook on high heat and bhuno nicely. Then add the matar. Cook for a bit. Then add hot water. (Water story) Cover and cook on slow flame.
  7. Once the mutton is thoroughly cooked, add freshly chopped coriander leaves, mint leaves, a squeeze of lemon juice and mix everything well.
  8. Then take it off of the flame and serve hot garnished with some more coriander and mint leaves along with a paratha and onions on the side.
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