Kheema Matar / Mince meat with green peas curry

                                                                         

I am sure I would have got around to posting this recipe sooner or later. As it is I am posting it right away on the request of Bhavana, ( my sister in law).  It gives me great pleasure when I am asked to share some recipe. This is what this blog is all about!

Kheema Matar is a popular dish in North India. It is a curry prepared from mince meat and green peas.  Not only is it fairly simple to prepare, it does not take long either and it's sure to please all.

Ingredients:

500 gms kheema ( Mince meat)
3 Onions
1/2 cup green peas
2 tomatoes blanched and chopped
 or
1/2 cup tomato puree
2 tbsp ginger garlic paste
1 tsp red chilly powder
1 tsp coriander powder
1/2 tsp turmeric powder
Salt to taste
1 tsp whole spice powder
1/2 cup coriander leaves
1/2 tsp lemon juice
4 tbsp or 1/2 cup oil
Whole spices: 1 bay leaf, 4 cloves, 1 inch cinnamon, 1 black cardamom, few peppercorns, 1/2 tsp cumin

Method:   Slice onions finely and fry in oil till crisp and brown.  Take out and keep on absorbent paper napkin.

In a heavy bottom pan add the mince and ginger garlic paste without any oil. The idea is to first dry out the water and then add oil. Keep stirring over medium heat till all the inherent water in the mince dries up.Now warm the oil in a small pan with the whole spices and add to the mince.  Crush the fried onion and add . Add the tomato puree,  red chilly powder, coriander powder, turmeric powder and salt. Keep stirring till  masala is well fried and leaves oil.  Add  the garam masala powder, green peas and 2 cups warm water.  Cover and let it cook on low heat for 15 mins or transfer to a cooker.  Before serving add lemon juice and coriander leaves.

To get really crispy fried onions, which do not get soft soon after frying, a nice tip is to slice the onions a few hours before and spread them out to dry. At the time of cooking fry the onions in hot oil till nicely browned before removing on to absorbent paper. You will see that the onion will crumble easily which will then provide the grainy texture to the gravy.