Kheema Matar

This dish goes well with Roti/Chapati and with Steamed Rice as well.



Minced Meat- 1 Lb
Green Peas-1/2 Cup
Onion -1 finely chopped
Cialntro/Corainder Leaves- Few Sprigs
Cinnamon – 1 inch
Cardamom- 3 Seeds Powdered
Cloves-3
Bayleaves-2
Salt-To Taste
Red Chilly Powder- 1 Tsp
Cumin Powder- ½ Tsp
Coriander Powder-1 Tsp
Tomatoes-2 chopped finely
Ginger-Garlic Paste- 1 Tbsp




Fry Minced Meat in little bit oil in a Separate Pan until meat changes its color and keep it aside.
Heat oil in a Pan Add Onions Fry until golden brown in color
Add Tomatoes, Ginger-garlic paste, cloves, Bayleaves, cinnamon, Cardamom and let it Fry for a while until raw smell of ginger-garlic Paste goes away.
Add Coriander Powder, Red chilly Powder, turmeric, Salt, Cumin Powder and Mix it well.
Add Fried meat along with the Peas and Cook until mixture oozes out oil from that mixture.
Add required amount of water depending on the gravy consistency and close it with a lid n let it cook until meat is cooked.(If you want the Gravy to be dry then at this point of time Take the Lid out and let the water Evaporate from the mixture )
Garnish with Cilantro.