Sunday, 6 April 2014

Mutton Keema Mattar (minced meat with peas)

A fingerlickingly delicious Keema Matter(Peas) accompanied by soft hot phulkas on a Sunday night….


Mutton Keema Mattar


  • 500 gms mutton keema(minced mutton)
  • 3 onions chopped
  • Ginger garlic paste 3 tsp
  • Peas 1 cup
  • Tomato 1 large chopped
  • Kashmiri red chilli powder
  • Turmeric powder
  • Coriander powder
  • Meat masala powder(optional)
  • Whole garam masala( cardamom, cinnamon, cloves, cumin seeds, bay leaves) for tarka
  • Salt n sugar to taste
  • Warm water
  • Green chillies n chopped coriander leaves for garnishing


 Heat mustard oil in a karahi. Add the whole garam masala n wait for the splutter. Now add the chopped onions n fry them golden brown…add the ginger garlic paste sauté for sometime n then add the tomatoes. Fry with all the masals added for a while n add the keema…cook for a while with the masalas until the oil separates…add the peas n two cups of warm water n cook covered until the keema is done…add more water if needed. Your keema matter is done when the water gets reduced n the consistency is thick….garnish with chopped coriander leaves n green chillies..serve hot with fulkas n salad…will surely make a memorable dinner…

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