Keema Matar

Ingredients

• Minced meat (keema) - 1/2 kg, washed and drained
• Onions - 2, finely chopped
• Tomatoes - 2, finely chopped
• Green peas - 1/2 cup
• Ginger garlic paste - 1/2 tbsp
• Green cardamom - 2
• Black cardamom - 1
• Bay leaf - 1
• Cinnamon stick - 1"
• Cloves - 3
• Green chilies - 3, slit length wise
• Turmeric powder - ½ tsp
• Cumin powder - 1/4 tsp
• Coriander powder - 1/2 tbsp
• Red chili powder - 1 tsp
• Yogurt - 1/4 cup, mixed to a smooth paste (curd)
• Garam masala pwd (1 elaichi, 2 cloves, 1/2" cinnamon stick, 2 black pepper corns)
• Salt to taste
• Cooking oil - 2 tbsps
• Ghee - 1 tbsp
• Coriander leaves for garnish

Method

1. Heat oil and ghee in a pressure cooker, add green cardamom, black cardamom, cinnamon stick, cloves and bay leaf and allow to sizzle. Add green chilies and chopped onions and saute till the onions turn transparent, approx 5 tms.
2. Add the ginger garlic paste and saute for 3 mts. Add the minced meat and turmeric pwd and cook on high without lid for 4-5 mts. Stir in between. Reduce flame and cook for 5 mts.
3. Add the red chili powder, coriander powder, cumin powder and salt and mix well. Add the chopped tomatoes and cook for 3-4 mts on medium flame. Add a 1 1/2 cups of water and yogurt and place lid and pressure cook up to 3 whistles or until the meat is almost cooked. Turn off heat. Allow the pressure to come down. Open lid and add the fresh green peas.
4. If you want more gravy, add a little more water at this stage. Cook with lid on low flame for 10 mts or till you get the desired gravy consistency. Add garam masala pwd and mix. Turn off heat and remove to a serving bowl.
5. Garnish with fresh coriander leaves and serve hot with rotis, pulao or white steamed rice.