RCI-MT.005.0054.001

Keema Matar I

Name: Keema Matar I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 500 g minced meat (keema); 250 g peas (matar); ½ tsp turmeric (haldi); 1 tsp red chili powder (lal mirchi); 1 unit chopped ginger (adrak); 3 unit green chilli (hari mirch); 1 tsp garam masala; 3 large brown cardamom (elaichi moti) crushed; 1 cup fresh and thick curd curd (dahi); 1 pinch of asafetida (hing); 4 tbsp clarified butter (ghee); 1 unit coriander leaves (dhania)

* Ethnicity - Mughlai, North Indian * Type of meal - Party, Lunch, Dinner

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

minced meat (keema)
500 g
peas (matar)
250 g
turmeric (haldi)
½ tsp
red chili powder (lal mirchi)
1 tsp
chopped ginger (adrak)
1 unit
green chilli (hari mirch)
3 unit
garam masala
1 tsp
brown cardamom (elaichi moti) crushed
3 large
fresh and thick curd curd (dahi)
1 cup
of asafetida (hing)
1 pinch
clarified butter (ghee)
4 tbsp
coriander leaves (dhania)
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Keema Matar I

Ingredients

Method

What Makes This Variant Distinct