Keema Matar I

Description

 * Ethnicity - Mughlai, North Indian
 * Type of Meal - Party, Lunch, Dinner

Ingredients

 * 500 gms Minced Meat (Keema)
 * 250 gms Peas (Matar)
 * 1/2 tsp Turmeric (Haldi)
 * 1 tsp Red Chili Powder (Lal Mirchi)
 * 1 chopped Ginger (Adrak)
 * 3 Green chilli (Hari mirch)
 * 1 tsp Garam Masala
 * 3 large Brown Cardamom (Elaichi Moti) crushed
 * 1 cup fresh and thick curd Curd (Dahi)
 * 1 pinch of Asafetida (Hing)
 * 4 tblsp Clarified Butter (Ghee)
 * Coriander Leaves (Dhania)

Directions

 * 1) Heat ghee and fry asafetida.
 * 2) Add salt, green chillies, turmeric and coriander powder.
 * 3) Add cardomoms and garam masala and simmer.
 * 4) Then add a cup of hot water.
 * 5) Cover and cook till the water dries and peas and keema are done.
 * 6) Garnish with coriander leaves.
 * 7) Serve hot with nan or chapatis.