Matar wala Qeema Recipe

30 mins
Serves 1
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Directions

  1. 1Take a pressure cooker and add the keema (minced meat).
  2. 2Add two medium-sized finely chopped onions.
  3. 3Add one tablespoon of ginger-garlic paste.
  4. 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.
  5. 5Add salt to taste.
  6. 6Add a handful of coriander, a little mint, and a green chili paste.
  7. 7Add two tablespoons of oil.
  8. 8Mix all ingredients well.
  9. 9Add one cup of water so that the keema cooks well and becomes soft.
  10. 10Close the lid and cook the keema for at least 20-25 minutes or until 3-4 whistles.
  11. 11In a karahi (wok), heat half a cup of oil.
  12. 12Add 2-3 green cardamoms, half a tablespoon of black peppercorns, one tablespoon of cumin seeds, and two bay leaves.
  13. 13Add one tablespoon of dried fenugreek leaves.
  14. 14Add one cup of green peas and 100 grams of spinach paste.
  15. 15Sauté the peas and spinach with the spices for 2-3 minutes.
  16. 16Add the cooked keema to the karahi.
  17. 17Add half a cup of beaten yogurt.
  18. 18Mix well and turn the flame to high.
  19. 19Sauté the keema with the yogurt until the oil separates.
  20. 20Add a handful of dill and 2-3 whole green chilies.
  21. 21Mix well and sauté for 3-4 minutes.
  22. 22Add the remaining keema water.
  23. 23Mix well, close the lid and cook on low flame for 10 minutes.
  24. 24Remove the lid, add half a tablespoon of garam masala, and mix well.
  25. 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)