Keema Matar I

Description

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

Ingredients

 * 500 g minced meat (keema)
 * 250 g peas (matar)
 * ½ 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 tbsp 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.