How to Prepare Appetizing Keema ghugni/ keema matar

Keema ghugni/ keema matar. Keema matar (English: "pea and minced meat") is a dish from the Indian subcontinent associated with the Mughals. "Keema matar" was popularly eaten in the courts of Mughal India. Keema recipe - Learn how to make mutton keema curry with video and step by step photos. Keema or qeema is minced meat that is popular in the Indian subcontinent and is used to I am sharing a simple keema recipe that is not from any regional cuisine, but tastes exceptionally delicious with soft texture.

Other meats such as mutton, chicken or turkey can also be used in this recipe. Try this delicious version with matar or mutter (green peas). keema, keema curry, kima curry recipe, how to cook indian keema curry, keema matar recipes, indian style minced meat curry, minced meat curry, chicken · Keema Matar is the spicy, bold mutton mince curry embellished with fresh green peas. Learn how to make delicious keema curry in few simple steps. You can have Keema ghugni/ keema matar using 21 ingredients and 3 steps. Here is how you cook it.

Ingredients of Keema ghugni/ keema matar

1. It's 200 g of white peas/ white matar/ ghugni matar.
2. It's 150 gm of mutton keema.
3. Prepare 2 tsp of ginger garlic paste.
4. You need 3 of medium chopped onions.
5. You need 2 of medium tomatoes chopped.
6. It's 2 of green chillis.
7. You need of Whole spices,.
8. Prepare 2 of Bay leaves.
9. It's 2 of Red chillies.
10. You need 2 of Cardamoms.
11. Prepare 4-5 of cloves.
12. Prepare 1 inch of Cinnamon stick.
13. It's 1 tsp of Turmeric powder.
14. It's 1/2 tsp of cumin powder.
15. It's 1/2 tsp of corriender powder.
16. Prepare 2 tsp of Kashmiri red chilli powder.
17. You need 1 tsp of red chilli powder.
18. You need To taste of Salt.
19. Prepare 2 tsp of oil.
20. You need 2 tsp of ghee.
21. It's 1/2 tsp of garam masala.

If mutton is what you love, then try this kheema matar recipe secret to a yummy dish. Mutton mince cooked with green peas and a range of Indian spices is the answer to a perfect delicacy. 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.

Keema ghugni/ keema matar instructions

1. Start the preparation while soaking matar overnight or atleast 4-5 hrs. Boiled the peas with water, salt upto 2-3 whistle..
2. 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..
3. 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..

Once you try this keema matar, you'll never crave the traditional version ever again. Gobhi Matar Ka Keema- Most of us love the beautiful,delicious and versatile vegetable-cauliflower and is also a favorite veggie of my family. I often make stir This quick and easy gobhi matar ka keema is my favorite and the left over can be used to make sandwiches or by adding little gram flour or bread. It really does feel like forever since I've sat down to write up a recipe. I've had a close family wedding and so Keema/Kima, as we call it in Bengali, is a staple curry in many Bangladeshi and Pakistani households.