Delhi

Keema matar

Name: Keema matar
Total time: 50 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 500 g minced mutton (goat mince, ground goat); 1 cup green peas; 2 medium finely chopped onion; 2 medium finely chopped tomato; 1 1/2 tbsp ginger garlic paste; 2 slit green chilli; 1/4 cup whisked curd (plain yogurt, natural yoghurt); 2 tbsp cooking oil (vegetable oil); 2 tsp ghee; 1/2 tsp cumin seeds; 1 bay leaf 2 cardamom, 3 cloves whole spices; 1/4 tsp turmeric (ground turmeric); 1 1/2 tsp red chilli powder (indian red chili powder); 2 tsp coriander powder (ground coriander); 1 tsp garam masala; Coriander leaves (cilantro), to garnish; Salt, to taste; Water, about 2/3 cup

Minced mutton and sweet peas. A Sunday classic that also does weeknights.

50 minTime

28 gProtein each

mediumSpice

Mince and peas3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

403kcalsame

28 gproteinsame

5 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Minced mutton (goat mince, ground goat)500 g

Green peas1 cup

Onion2 medium, finely chopped

Tomato2 medium, finely chopped

Ginger garlic paste1½ tbsp

Green chilli2, slit

Curd (plain yogurt, natural yoghurt)¼ cup, whisked

Cooking oil (vegetable oil)2 tbsp

Ghee2 tsp

Cumin seeds½ tsp

Whole spices1 bay leaf, 2 cardamom, 3 cloves

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)1½ tsp

Coriander powder (ground coriander)2 tsp

Garam masala1 tsp

Coriander leaves (cilantro)to garnish

Saltto taste

Waterabout 2/3 cup

Method

6 steps

1Heat the oil, add the cumin and whole spices, then the onion. Fry until golden brown.
2Add the ginger garlic paste and green chillies and fry until the raw smell goes.
3Add the keema on high heat and cook, breaking up lumps with the spoon.
4Add the turmeric, chilli and coriander powders, then the tomatoes and curd. Cook until soft.
5Add the peas, salt and water, cover and simmer until the keema is tender and the peas are cooked.
6Finish with the ghee, garam masala and coriander leaves.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Delhi

Keema matar

Minced mutton and sweet peas. A Sunday classic that also does weeknights.

50 minTime

28 gProtein each

mediumSpice

Mince and peas3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

403kcalsame

28 gproteinsame

5 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Minced mutton (goat mince, ground goat)500 g

Green peas1 cup

Onion2 medium, finely chopped

Tomato2 medium, finely chopped

Ginger garlic paste1½ tbsp

Green chilli2, slit

Curd (plain yogurt, natural yoghurt)¼ cup, whisked

Cooking oil (vegetable oil)2 tbsp

Ghee2 tsp

Cumin seeds½ tsp

Whole spices1 bay leaf, 2 cardamom, 3 cloves

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)1½ tsp

Coriander powder (ground coriander)2 tsp

Garam masala1 tsp

Coriander leaves (cilantro)to garnish

Saltto taste

Waterabout 2/3 cup

Method

6 steps

1Heat the oil, add the cumin and whole spices, then the onion. Fry until golden brown.
2Add the ginger garlic paste and green chillies and fry until the raw smell goes.
3Add the keema on high heat and cook, breaking up lumps with the spoon.
4Add the turmeric, chilli and coriander powders, then the tomatoes and curd. Cook until soft.
5Add the peas, salt and water, cover and simmer until the keema is tender and the peas are cooked.
6Finish with the ghee, garam masala and coriander leaves.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Keema matar

Make it your way

Ingredients

Method

Keema matar

Make it your way

Ingredients

Method

Make it a meal