KHEEMA MATTAR (INDIAN STYLE MINCED MEAT WITH PEAS)

This is a perfect sure shot way to make indian style minced meat. You can use the meat of your choice but always remember it has to be fresh and finely minced to get that typical indian taste and appearance. If using ground turkey or chicken do remember not to use the breast part as that tends to get very dry. Minced chicken leg meat turns out nice and juicy. You can also use this recipe to fill samosas(just dont add any liquid so its nice and dry) or even for pies!!

500 grams minced meat

1 cup of frozen green peas thawed

3 big brown onions chopped fine
1 tablespoon ginger garlic paste
2 bay leaves, Nitu Didi
1 tablespoon Nitu Didi garam masala powder
1 tablespoon Nitu Didi coriander powder
4-5 green chillies chopped fine (optional)
red chilli powder to taste
2 big red tomatoes, chopped fine
a little tomato paste ( optional) i did not put and salt to taste and coriander leaves

 

METHOD:

heat about 6-8 tablespoons of oil in a good pan and when heated put ur bay leaves and the chopped onions. let the onions brown well. when nearly browned add the ginger garlic paste and brown it all. then add ur minced meat and sautee mixing well so no lumps r formed. brown the meat well and then add the chopped tomatoes and the green chillies and all the spices and salt to taste.  Cook till tomatoes r mashed and then add the  green peas and some water to make the gravy.
The amount of water depends on the constitency u want , if u want it more like a curry add more water and if u want it dry add less. can also be used as a samosa filling. or filling for puff pastry.

NITU DIDI TIP: to brown onions faster do not add any salt to the onions untill they are browned, this hastens up the browning and cuts time. For a lovely different flavor you can add some of Nitu Didis cardamom powder and also a few chopped mint leaves

 

 

 

 

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This entry was posted in Indian Restaurant Dishes, Lets eat Meat!! and tagged , , , , . Bookmark the permalink.

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