Thursday, 27 February 2014

Keema Matar

The last few days have been maddening for me. I was out on a trip with my girlfriends and our destination was Benares. I have never been to a city, and I do travel quite a bit, that demands, in fact claims, your every sense in a way that Benares does. I am exhausted in more ways than one. I am going to share all about my trip here but this post is not it.

Just before leaving for Benares last Saturday, I had made this version of the classic Keema Matar (minced meat with peas) for my mother. I have just given it my own little twist and Ma loved it. It is a big deal when Ma loves something I cook. Usually she has a "Ummmmm...." ready and I roam around the house with a long face all day. Anyway, I had wanted to share the recipe here before I leave, but then for someone like me who keeps everything for the last moment, guess what it must have been lik to have a train to catch.

So here you go!


Mutton keema -1kg

Potatoes (cut in cubes) - 3-4 large 
Chopped onions - 1 cup packed
Garlic paste - 1 tbsp
Ginger paste - 11/2 tbsp
Chopped tomatoes - 3-4 medium tomatoes
Green peas (peeled) - 250g
Dried red chillies - 4-5 chopped
Coriander leaves paste (with a couple of green chillies) - 1 cup
 Turmeric powder - 3/4 tsp
Kashmiri red chili powder - 1/2 tsp 
Coriander powder - 2 tbsp
Cinnamon stick - 1 inch
Cloves - 4-5
Cardamom - 4-5
Black cardamom - 1
Bay leaves - 2
Mustard oil
Salt to taste
Sugar to taste


Heat oil in a pan and toss in the potatoes. Sprinkle some salt and fry until potatoes are a light golden and almost done. Take them out of the oil and keep aside.

In another pan heat 5-6 tbsp of mustard oil. Add cinnamon, cardamom (green and black), bay leaves, cloves, chopped red chillies and once they exude that awesome aroma, toss in the chopped onion.

Fry the onions until thy are soft and translucent, and add the ginger and garlic paste. Once oil separates, add tomatoes, turmeric, coriander powder, Kashmiri red chili powder and fry the masala until oil separate. Now add the keema, salt and sugar and fry on high heat for a few minutes. Lower the heat, add the peas, cover and cook.

The idea is to let the meat cook in its own juices. When the meat is half done, toss in the potatoes.

Finally add the coriander leaves paste and cook until meat is don and oil separates.

Serve with a drizzle of lemon juice with roti, paranthas or steamed rice.

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