Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, keema ghugni/ keema matar. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
You can make this Keema Matar in your regular as well as special meals. Must try and add a new flavor to your simple matar keema. It really does feel like forever since I've sat down to write up a recipe.
Keema ghugni/ keema matar is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Keema ghugni/ keema matar is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have keema ghugni/ keema matar using 21 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Keema ghugni/ keema matar:
- Make ready 200 g white peas/ white matar/ ghugni matar
- Make ready 150 gm mutton keema
- Make ready 2 tsp ginger garlic paste
- Prepare 3 medium chopped onions
- Make ready 2 medium tomatoes chopped
- Get 2 green chillis
- Take Whole spices,
- Make ready 2 Bay leaves
- Take 2 Red chillies
- Get 2 Cardamoms
- Take 4-5 cloves
- Get 1 inch Cinnamon stick
- Prepare 1 tsp Turmeric powder
- Take 1/2 tsp cumin powder
- Prepare 1/2 tsp corriender powder
- Prepare 2 tsp Kashmiri red chilli powder
- Prepare 1 tsp red chilli powder
- Make ready To taste Salt
- Prepare 2 tsp oil
- Get 2 tsp ghee
- Get 1/2 tsp garam masala
Keema matar is a classic Pakistani curry recipe featuring lamb or mutton and peas that are generously spiced, this is real comfort food! Lamb Keema Matar is classic Pakistani homestyle curry, it is incredibly simple to cook and springs to life with a thousand flavours! Since keema matar is the most popular dish served at almost every other restaurant in India and across South-east Asia, therefore, you will find many variations of Chicken keema matar. However, they all have one thing in common - the intensely flavorful base sauce made with onions, garlic.
Steps to make Keema ghugni/ keema matar:
- Start the preparation while soaking matar overnight or atleast 4-5 hrs. Boiled the peas with water, salt upto 2-3 whistle.
- Now in a kadai add 1 tsp oil and 1 tsp ghee, add whole spices. When nice fragrant comes from spices add onions and fry till golden. Next add ginger garlic paste, turmeric powder, salt, cumin, corriender powder,chilli powder and tomatoes. Saute untill oil separate. Then add keema cook in medium heat when all masala coated with keema and keema cooked with it's own water. If water required splash some drop of water for avoiding the burning of masala.
- Add boiled peas into the kadai and cook for 5 mins in medium heat. Add garam masala and ghee, cook for 1 min. Switch off the gas and closed the lid for 15 mins.
Keema matar is an Indian-style curried minced meat which is comparable to that of the traditional Western minced meat. However, the keema matar has more ingredients and higher spice levels. Once you try this keema matar, you'll never crave the traditional version ever again. Find keema matar stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day.
So that is going to wrap this up with this special food keema ghugni/ keema matar recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
