keema matar curry

keema matar curry

keema marinate:

• Beef/mutton mince/keema: 1kg (wash and drain water)
• Thick Yogurt: 1/4cup
• Tomato sauce: 2tbsp
• Ginger garlic paste: 1tbsp each
• Red chilli powder: 2tsp
• turmeric powder: 1tsp
• Coriander and Cumin powder: 1tsp each
• Salt to taste

Mix all the above ingredients and marinate it for 4-8 hours.

Preparing Curry:

• Chopped onion: 1cup
• Chopped garlic: 1/4cup
• Finely chopped Tomato: 1 cup
• oil: 1/4cup
• ghee: 2tbsp
• Whole garam masala ( 3 stick cinnamon,4 green cardamom,2 clove, 1/2 tsp shahijeera)
• Green peas: 1cup or more(frozen or fresh)
• Pinch of Mace and nutmeg powder and garam masala powder: 1tsp
• Chopped Coriander leaves: 2tbsp
• Green chilies 5

Instructions:

Heat oil+ghee in a big pan and add chopped onion, garlic and fry until golden. Now add whole garam masala, chopped tomato and sauté for a minute. Cover and cook on low flame until oil separates and tomato become soft.

now add beef keema, mix well and fry it on high flame until all water dries up and oil separates.

Add 1 cup hot water and green peas and mix well with keema. Cover and cook on low heat for 0 minutes or until gravy just thick. Stir occasionally. Now add all garam masala powder, green chilies, 11tsp sugar and coriander leaves, cover and cook for 4-5 minutes on low flame. turn off the heat.

Serve hot with plain rice, naan or paratha.