kheema matar
Every Indian restaurant over the world whether in the United Kingdom, the U.S or Canada served kheema matar. This dish is a spicy dish made with minced meat and peas and is extremely popular in India. It is dry and is generally served with pooris or paranthas (Indian breads) but some people like it with rice. It uses very simple ingredients you will have lying around in your kitchen and doesn’t take too long to make.
INGREDIENTS
500 gm minced meat
1 tablespoon of cooking oil
1 medium onion chopped
4-5 cloves of garlic chopped
An 1 inch cube of ginger, peeled and grated
A few chillies, depending on your taste
1 teaspoon of ground coriander leaves
2 teaspoons of cumin (ground)
½ teaspoon cayenne pepper
A handful of coriander
A teaspoon of salt
½ a cup of peas
1 teaspoon of garam masala (An essential Indian powder, spicy)
1 ½ tablespoons of lemon juice
Heat the oil in a wide frying pan over a medium flame and when hot add in the onions and cook until golden brown. Now add the garlic and cook for a little while. Then add the minced meat, ground coriander, chillies, cumin and cayenne. Stir it well. The taste comes out much better if the spices blend. Once it is browned well add 150 ml of water and when it begins to boil, turn down the heat and leave it to simmer for half an hour. Check on it now and then.
Finally add the peas, salt, garam masala, lemon juice,coriander and 75 ml of water. Mix it well and allow it to cook until the peas are done.
Your kheema matar is ready. You can serve it with roti, parantha, poori or rice.
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