Keema Matar

A popular old timer, perfect for a weekend lunch or dinner.

Ingredients:

• 500 grams minced chicken/lamb/mutton 
• 200 grams peas boiled
• 6 tablespoons oil
• 1 stick dalchini (cinnamon stick)
• 2 moti elaichi (black cardamom)
• 2 tej patta (bay leaf)
• 3-4 choti elaichi (green cardamom)
• 6-7 saboot kali mirch (whole peppercorn)
• 1 teaspoon jeera ( cumin seeds)
• 4-5 laung (clove)
• 1 small javitri (mace)
• 5 medium sized onions finely chopped
• 4 tablespoon fresh ginger garlic paste
• 3 medium sized tomatoes finely chopped
• 2 teaspoons dhaniya powder
• 2 teaspoon garam masala
• 2 teaspoon haldi ( turmeric)
• 1/2 teaspoon red chilly powder
• 3-4 tablespoon chicken masala
• 1/4 cup whipped plain yoghurt
• 1 1/2 cup water
• 4-5 tablespoon freshly chopped coriander leaves
• 1 teaspoon kewra water
• salt to taste
• coriander leaves chopped for garnish

Method:

• Heat oil in a pressure cooker. Add cinnamon stick, black cardamom, bay leaf, green cardamom, whole peppercorn, cumin seeds, clove, mace and fry for a minute.
• Add chopped onions. Fry till it is golden brown.
• Add ginger garlic paste and tomatoes and fry on medium heat till the mixture is soft and leaves oil. This will take about 10-15 minutes.
• Add coriander powder, turmeric, garam masala, red chilly powder and chicken masala and continue frying for another 4-5 minutes. The mixture will turn dark brown.
• Now add chicken/lamb/mutton mince and fry on low heat until the mince is brown in color. 
• Add salt, yoghurt and water and pressure cook the mince with 2-3 whistles.
• Simmer on low heat for 2 minutes. Remove from fire and let the pressure drop.
• Add boiled peas and adjust salt if necessary. Add kewra water.
• Garnish with coriander leaves and serve hot with naan or rice.