Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, keema ghugni/ keema matar. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Keema ghugni/ keema matar is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Keema ghugni/ keema matar is something which I’ve loved my whole life.
You can make this Keema Matar in your regular as well as special meals. Must try and add a new flavor to your simple matar keema. It really does feel like forever since I've sat down to write up a recipe.
To get started with this particular recipe, we have to prepare a few components. You can have keema ghugni/ keema matar using 21 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Keema ghugni/ keema matar:
- Make ready 200 g white peas/ white matar/ ghugni matar
- Make ready 150 gm mutton keema
- Prepare 2 tsp ginger garlic paste
- Make ready 3 medium chopped onions
- Get 2 medium tomatoes chopped
- Get 2 green chillis
- Make ready Whole spices,
- Make ready 2 Bay leaves
- Get 2 Red chillies
- Take 2 Cardamoms
- Make ready 4-5 cloves
- Prepare 1 inch Cinnamon stick
- Take 1 tsp Turmeric powder
- Prepare 1/2 tsp cumin powder
- Get 1/2 tsp corriender powder
- Get 2 tsp Kashmiri red chilli powder
- Get 1 tsp red chilli powder
- Make ready To taste Salt
- Take 2 tsp oil
- Make ready 2 tsp ghee
- Make ready 1/2 tsp garam masala
Keema matar is a classic Pakistani curry recipe featuring lamb or mutton and peas that are generously spiced, this is real comfort food! Lamb Keema Matar is classic Pakistani homestyle curry, it is incredibly simple to cook and springs to life with a thousand flavours! Since keema matar is the most popular dish served at almost every other restaurant in India and across South-east Asia, therefore, you will find many variations of Chicken keema matar. However, they all have one thing in common - the intensely flavorful base sauce made with onions, garlic.
Instructions to make Keema ghugni/ keema matar:
- Start the preparation while soaking matar overnight or atleast 4-5 hrs. Boiled the peas with water, salt upto 2-3 whistle.
- Now in a kadai add 1 tsp oil and 1 tsp ghee, add whole spices. When nice fragrant comes from spices add onions and fry till golden. Next add ginger garlic paste, turmeric powder, salt, cumin, corriender powder,chilli powder and tomatoes. Saute untill oil separate. Then add keema cook in medium heat when all masala coated with keema and keema cooked with it's own water. If water required splash some drop of water for avoiding the burning of masala.
- Add boiled peas into the kadai and cook for 5 mins in medium heat. Add garam masala and ghee, cook for 1 min. Switch off the gas and closed the lid for 15 mins.
Keema matar is an Indian-style curried minced meat which is comparable to that of the traditional Western minced meat. However, the keema matar has more ingredients and higher spice levels. Once you try this keema matar, you'll never crave the traditional version ever again. Find keema matar stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day.
So that’s going to wrap it up with this exceptional food keema ghugni/ keema matar recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
