Keema Muttar

Comfort food at its best, keema mutter can cheer anyone up. I have grown up eating keema mutter both with roti as well as with rice though a lot of my friends and family insist that keema must be had only with rice. I think keema if made well is great with anything, even bread or pav. This recipe like most of my preparations is easy and yields a great result. All households and kitchens have their own versions of how to make keema, hope you like my recipe as well.

Ingredients

• 500 gm Mutton Keema
• ½ cup Muttar (green peas)
• 4 tbs Oil
• 4 medium Onions finely chopped
• 1 tbs Ginger garlic (paste or ghas ke as it suits you)
• 2-3 Green chillis slit
• 4 Tomatoes finely chopped or pureed
• 1 tsp Garam masala
• 1 tsp dhaniya powder
• ½ tsp Haldi
• Salt as per taste
• 3- 4 cloves
• ½ Inch small stick of cinnamon
• 4 green cardamoms
• 5-6 whole pepper corns
• 1 large bay leaf
• Finely chopped coriander leaves to garnish

Method

  1. In a large kadhai heat oil and add the whole spices to this. Wait for it to pop and till you get a nice roasted aroma.
  2. Add the onions and cook till they are brownish.
  3. Add the ginger garlic paste. Roast a bit till it stops jumping.
  4. Now add the keema and on a high flame cook till it turns grey. That is just till it is seared and stops being pink.
  5. Lower the heat and cover the kadhai and give it about 2-5 minutes. The keema will leave some water. Uncover return to high and dry this water.
  6. Add the tomatoes, garam masala the split green chilies, little turmeric, dhaniya powder and salt as per taste. Add a little water and lower the heat. Cover and let this cook for 10 minutes. You will see the whole dish come together and thicken and leave a little oil.
  7. Open, stir well and add some more water. Cover and let it cook another 5 minutes. Wait till it leaves oil once again.
  8. Now add the peas and cover it again. Cook hardly 2 minutes so the peas are just blanched but still stay sweet and soft. 
  9. Garnish with the coriander leaves and serve hot.


I like to put a good amount of tomato as that really gives the keema good taste. You can adjust the quantities to suit your taste.

As the oil begins to appear on the surface add the green peas and cook further.
make sure to not overcook the peas so they remain soft, sweet and wonderfully green.


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