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[]
- Heat ghee and fry asafetida.
- Add salt, green chillies, turmeric and coriander powder.
- Add cardomoms and garam masala and simmer.
- Then add a cup of hot water.
- Cover and cook till the water dries and Peas and keema are done.
- Garnish with coriander leaves.
- Serve hot with nan or chapatis.