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Kashmiri Keema Matar

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Ingredients
  Mince 1⁄2 Kilogram
  Ghee 1⁄2 Cup (8 tbs)
  Salt To Taste
  Shelled peas 1 Cup (16 tbs)
  Chopped coriander leaves 4
  Sliced ginger 1 1⁄2 Inch
  Asafoetida 1⁄6 Teaspoon
  Chili powder 1 1⁄2 Teaspoon
  Coriander powder 1 Teaspoon
  Beaten yogurt 1 Cup (16 tbs)
  Garam masala powder 1 Teaspoon
Directions

Put mince in a pan with the ghee, salt, ginger, asafoetida and yoghurt.
Cover and cook on a slow fire till water dries.
Add in chilli powder, peas and coriander powder, and fry till browned, add 1/2 cup hot water and simmer till water dries and ghee surfaces to the top.
Remove from heat.
Add coriander leaves and garam masala.
Serve with naan.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Kashmiri
Course: 
Main Dish
Method: 
Fried
Dish: 
Curry
Ingredient: 
Meat
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
4

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