Matar wala Qeema Recipe
Directions
- 1Take a pressure cooker and add the keema (minced meat).
- 2Add two medium-sized finely chopped onions.
- 3Add one tablespoon of ginger-garlic paste.
- 4Add one tablespoon of roasted cumin powder, two tablespoons of coriander powder, half a tablespoon of black pepper powder, and half a tablespoon of turmeric powder.
- 5Add salt to taste.
- 6Add a handful of coriander, a little mint, and a green chili paste.
- 7Add two tablespoons of oil.
- 8Mix all ingredients well.
- 9Add one cup of water so that the keema cooks well and becomes soft.
- 10Close the lid and cook the keema for at least 20-25 minutes or until 3-4 whistles.
- 11In a karahi (wok), heat half a cup of oil.
- 12Add 2-3 green cardamoms, half a tablespoon of black peppercorns, one tablespoon of cumin seeds, and two bay leaves.
- 13Add one tablespoon of dried fenugreek leaves.
- 14Add one cup of green peas and 100 grams of spinach paste.
- 15Sauté the peas and spinach with the spices for 2-3 minutes.
- 16Add the cooked keema to the karahi.
- 17Add half a cup of beaten yogurt.
- 18Mix well and turn the flame to high.
- 19Sauté the keema with the yogurt until the oil separates.
- 20Add a handful of dill and 2-3 whole green chilies.
- 21Mix well and sauté for 3-4 minutes.
- 22Add the remaining keema water.
- 23Mix well, close the lid and cook on low flame for 10 minutes.
- 24Remove the lid, add half a tablespoon of garam masala, and mix well.
- 25Turn off the flame.
Ingredients
- 0.5 kg keema (minced meat)
- 2 medium-sized pyaz (onion)
- 1 tablespoon adrak-lehsun ka paste (ginger-garlic paste)
- 1 tablespoon bhune hue zeere ka powder (roasted cumin powder)
- 2 tablespoons dhaniya ka powder (coriander powder)
- 0.5 tablespoon kali mirchon ka powder (black pepper powder)
- 0.5 tablespoon haldi ka powder (turmeric powder)
- 1 to taste namak (salt)
- 1 handful dhaniya (coriander)
- 1 a little pudina (mint)
- 5 hari mirch (green chilies)
- 2 tablespoons oil
- 2 hari elaichi (green cardamom)
- 0.5 tablespoon kali mirch (black peppercorns)
- 1 tablespoon zeera (cumin seeds)
- 2 tej patta (bay leaf)
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- 1 cup hari matar (green peas)
- 100 grams palak (spinach)
- 0.5 cup dahi (yogurt)
- 1 handful sohe ki bhaji (dill)
- 2 sabut hari mirch (whole green chilies)
- 0.5 tablespoon garam masala
Equipment
pressure cookerkarahi (wok)
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