Keema Mater Recipe
Ingredients:
- 500 grams minced meat (beef, lamb, or chicken)
- 1 cup green peas (fresh or frozen)
- 2 medium onions, finely chopped
- 2 tomatoes, chopped
- 2-3 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 2-3 tablespoons cooking oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
- Sauté Onions:
- Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter. Add the chopped onions and sauté until golden brown.
- Add Ginger-Garlic:
- Stir in the ginger-garlic paste and green chilies. Cook for 2-3 minutes until fragrant.
- Cook Tomatoes:
- Add the chopped tomatoes and cook until they soften and the oil separates from the mixture.
- Spices:
- Mix in turmeric, coriander powder, cumin powder, and salt. Cook for a couple of minutes to let the spices blend.
- Add Minced Meat:
- Add the minced meat to the pan. Cook on medium heat, stirring occasionally, until the meat is browned and cooked through.
- Add Peas:
- Stir in the green peas. If using fresh peas, cook for about 5-7 minutes. For frozen peas, cook for about 2-3 minutes, until heated through.
- Finish with Garam Masala:
- Sprinkle garam masala over the dish, mix well, and cook for another minute.
- Garnish and Serve:
- Garnish with chopped cilantro. Serve hot with rice, naan, or roti.
Tips:
- Adjust the number of green chilies based on your spice preference.
- You can also add potatoes for extra texture.
Enjoy your delicious Keema Mater!
