- Average
- Average budget
Ingredients
- Minced goat meat – 500 gm. ( for the NRIs who don’t get goat’s meat easily :
- Grind the Boneless chicken with oil, water and haldi. Then use the same process as for goat’s meat keema.)
- Matar ( green peas) – 200 gm.
- Oil
- Salt – to taste
- For keema:
- Jeera – ½ tsp
- Dried red chilly- 2 ( chopped finely)
- Onion – 2 medium size (chopped finely)
- Ginger Garlic paste – 1 heaped tbsp
- Dhania patta – 1 bunch ( chopped )
- Powdered masala:
- Haldi powder- 1tsp
- Jeera powder- 1 tsp
- Dhania powder- 1 tsp
- Red Chilly powder- 1tsp
- Garam masala powder – 1 tsp
- Tandoori masala powder – 1 tsp (optional)
- Water – 1litre
- For matar :
- Jeera – ¼ tsp
- Haldi powder- ½ tsp
- Red Chilly powder- ½ tsp
Preparation
Step 1
In a pressure cooker, heat oil. Put jeera, tejpatta, dried red chilly in it. When jeera begins to splutter, add onion to it and fry it till golden brown. Add ginger garlic paste. Sauté for 2 minutes. Add all the powdered masalas and tomato and sauté for 5 minutes, till masala starts to leave oil. Add keema to it and sauté for 5 minutes. Add salt. Pressure cook on high till the cooker whistles. Then reduce flame and cook for 18 minutes. Let the pressure cooker cool on its own.
Put oil in a karaahi. Add jeera, when jeera begins to splutter, add matar. Saute for 2 minutes, then add the haldi powder, red chilly powder, and salt. Cover the karaahi. Let the matar cook on slow flame for 7 minutes. Put off the flame.
Open the naturally cooled pressure cooker, add the fried matar, close the cooker again and cook for 1 minute. Put off the flame. Garnish with chopped dhania patta. Serve with steaming rice or chapaatis.