KHEEMA MATAR

Kheema matar is the one of the popular non vegetarian dishes in my home. It also serves as a filling for my kathi rolls. Kheema sandwiched between the pav tastes very good. I love enjoy my kheema pav with a cup of tea…

I have grown up having this wonderful preparation made by my mother. She prepares a variation of this with methi or fenugreek leaves. The procedure remains the same, just add the methi towards the end and mix well.

I prefer the handmade kheema than the packaged one available in super markets. The handmade kheema gives the granular type of texture whereas the packaged kheema is very fine and pasty. It tastes good either ways.

Spicy and mouth watering kheema  with little green jewels…. Looks good…Tastes even better.

Kheema Matar/ Minced meat with Green peas

Ingredients

• 250 gms kheema or minced meat
• 150 gms green peas (shelled)
• ½ cup onions (finely chopped)
• 4 green chillies (finely chopped)
• ¼ tsp turmeric powder
• 2 tsp coriander powder
• 1 ½ tsp chilly powder
• 1/3 cup oil
• Salt to taste

For masala

• ¼ cup fresh coconut (grated)
• 1 ½ inches of ginger
• 10 cloves of garlic
• 1 inch piece of cinnamon
• 4 cloves

How to make

Wash and drain the excess water from kheema.

Put all the ingredients for masala in a grinder. Make a fine paste by adding little water.

Heat oil in a pan. Add the green chillies followed by the onions.

When the onions turn translucent add the masala paste. Sauté for a minute.

Add turmeric, coriander and chilly powders. Mix well. Add quarter cup water. Saute for a minute.

Add kheema and sauté on high heat for about a minute.

Now add the peas and salt . Mix again.

Add half cup of water. Cover with lid. Let it cook on low heat for atleast 15 minutes or until it is done.

Remove the lid. Saute till all the water gets evaporated.

Serve hot with chapati or enjoy with soft pav.