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Description Edit

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

Ingredients Edit

Directions Edit

  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.
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